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Kraft's Apple Pie
February 01, 2006

This recipe has been my "secret" recipe for over 20 years - it is on the side of every Minute Tapioca pudding box. Minute tapioca works better than pearls. If I use commercially prepared pie crusts rather than making my own, I "nuke" the apple mixture in the microwave for about 5 minutes first so my apples aren't that crunchy - commercial crusts are thinner and cook faster than my homemade crust. When I cut up the apples, I put them in a large pot of ice water with a couple of splashes of lemon juice to prevent the apples from browning. To vary the flavor a little, I will sometimes put a couple of pats of butter in the apple mix before putting the apple mix in the crust (I use the butter when I microwave the apples). I will also sometimes substitute up to half of the white sugar with brown sugar. My mother is a diabetic. Substituting Splenda for the sugar works well, but I use only a half-cup of Splenda. Before the days of Splenda, I used Sweet-n-Low, but Splenda works better.

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