- 25 minutes
- 1 hour
- 10-12 inch pie
- Place the apple pieces into a large bowl and coat with lemon juice, tossing with your hands or a large spoon. Set aside.
- On a lightly floured work surface, roll out the bottom crust. Spray a 10 or 12-inch cast iron skillet with cooking spray or lightly coat with canola oil, using a clean paper towel. Place the rolled out crust in the bottom. Gently press into the pan lightly, using your fingers. Use kitchen sheers to trim the edges of the crust, to about 1/2-inch past the pan rim.
- Use a slotted spoon to scoop the apples into the pan. Discard the remaining lemon juice. Sprinkle with sugar, cinnamon, nutmeg, and instant tapioca. Roll out the top crust. Cut strips, using a small pizza cutter or pastry cutter. Place strips of pie crust all going one direction over the prepared pie. Pull back every other strip and place another strip of pie crust, going the opposite direction. Gently place the pie strips you pulled back, back into place. Repeat until you have completely covered the pie.
- Trim the edges of pie crust with kitchen sheers and roll under the crust. Crimp with your fingers or press with a fork. Brush with an egg wash and sprinkle with granulated sugar.
- Place in a preheated 400 degree F oven for 1 hour. When the crust is browned nicely, about half way or three quarters through baking, cover with a piece of aluminum foil. Slice a hole in the center of aluminum foil using a knife or kitchen sheers. This will let the steam escape, allowing the pie to continue cooking and while not burning the crust. Use a sharp knife to check the softness of the apples. Let cool for at least an hour before slicing. This will allow the pie filling to set. Enjoy with vanilla ice cream and whipped cream.