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                                                                  Notes: Prepare Sunset's Favorite Pie Pastry or the Sunglow Pie Pastry, or use 1 package (15 oz.) refrigerated pastry and follow steps 5 and 6 of the Sunset recipe to line pan, position top crust, and flute edges.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3 tbsp quick cooking tapioca
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tsp lemon extract
                                                                  • Yes No 2 1/4 lb newtown pippin apples
                                                                  • Yes No pastry shell
                                                                  • Yes No 1 large egg yolk
                                                                  • In a bowl, mix 3/4 cup sugar, tapioca, butter, and lemon extract. Peel and core apples; slice (1/4 in. thick) into sugar mixture and mix to coat (you should have 8 cups apple mixture).
                                                                  • Scrape apple mixture into unbaked bottom crust in pan. Cover with top crust and flute edges (see notes).
                                                                  • Bake on bottom rack of a 375° regular or convection oven for 30 minutes. Meanwhile, in a small bowl, beat egg yolk with 2 teaspoons water to blend. Brush pie lightly with yolk mixture (save extra for other uses or discard), then sprinkle with remaining tablespoon sugar. Continue baking until filling bubbles in center (check through cutout or slits), 25 to 30 minutes longer. If crust browns too quickly (check 10 minutes after brushing with egg), cover pie loosely with foil.
                                                                  • Let pie cool on a rack at least 1 1/2 hours. Cut into wedges and serve, or chill airtight up to 1 day.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

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