Ingredients1 h 20 m servings 614 cals
- Preheat oven to 400 degrees F (200 degrees C).
- Cut 4 6-inch rounds out of the pie crusts, and fit them into 4 5-inch mini pie dishes. Cut remaining pie crust into 1/8-inch strips, and set dough aside.
- In a bowl, mix the diced apple, tapioca, sugar, lemon juice, nutmeg, and cinnamon until thoroughly combined; allow the mixture to stand for 5 minutes to soften the tapioca. Stir the mixture again, and spoon into the pie shells. Use the strips of dough to weave a small lattice crust on top of each pie, and pinch the strips onto the bottom crust.
- Bake in the preheated oven until the pies are browned and the filling is thickened and bubbling, about 30 minutes. Cool before serving.
Per Serving: 614 calories; 29.9 g fat; 83.1 g carbohydrates; 5.9 g protein; 0 mg cholesterol; 469 mg sodium. Full nutrition
ReviewsRead all reviews 14
These were so tasty! I made 2 changes to the recipe, though. I cut out the tapioca and added a crumb topping like on dutch apple pie. My husband loved them!!! No need for the tapioca in my opini...
Definite keeper!! Added a bit of brown sugar and vanilla. Stretched the recipe for 6 jumbo muffin cups.
I used the pie dough recipe from allrecipes.com - it is excellent - I bought the 6 inch ceramic pie plates from Hamilton Beach - then got this recipe - did not have tapioca so added 2 T. flour t...
I made these for Thanksgiving using muffin pans instead of mini pie pans. Thankfully I had Teflon tins because I don't know how I would have removed them in tact otherwise. The pies were a big h...
These were pretty good! I didn't use the tapioca though. I added flour (about 2 teaspoons). I also added brown sugar in the filling and also mixed some with butter and and put it on the top of...