apple pie filling - Ms Wakely

4 apples, 200mL sugar, *50 mL sugar + 30 mL minute tapioca + 5 mL cinnamon (the last 3 must be mixed together to avoid lumping)*

Apple corer/slicer from pampered chef,  cut out any seeds and trim off the skin.

Layer apples with the 200mL sugar as you slice them into the large measuring cup or casserole dish to avoid browning.

50 mL sugar + 30 mL tapioca + 5 mL cinnamon (I added 15mL pumpkin spice, tasted wonderful but made the apples TOO dark).

Microwave on high for 2 minutes, stir and repeat for another 2 minutes.  The sugar pulls the juice out of the apples.

I had to transfer to my huge measuring cup to stir properly. Stir in sugar mixture.

Boil again for 2 minutes, stir and boil another 2, stir.

Cool in a shallow dish.

Canadian living pastry recipe, again.  Pay attention to crimping the crust, the filling will hide the bottom.

Dock the pastry bottom to keep pastry flat.  I did not use pie weights to cook blind.  I am careful never to stretch the pastry.  I chill the dough, roll it on parchment, use the parchment to transfer it into the plate.

Darker than I wanted, but I used it anyway (did not taste burnt), the filling hid the bottom and the crimped edge look fine.