Tapioca starch makes the sauce of this classic dessert luxuriously silky and thick. Double the filling and put in a 9×13 pan with a streusel topping for a great crisp.
5 granny smith apples, some skin removed and chopped into 1 inch pieces
3/4 cup sugar
3 T sour cream
3 T Tapioca starch (the key to the perfect sauce)
1 t fresh ground nutmeg (fresh makes all the difference)
1 1/2 t cinnamon
Pie crust in a 9 inch pie dish, plus extra pie crust for on top
Preheat oven to 350. Mix first five ingredients together until smooth, then pour into pie crust. Top with second crust and cut several steam vents. Cook 45-50 minutes, until crust is golden and you can see boiling through the steam vents. Edges of the pie crust often need to be covered with tin foil halfway through baking to protect them from burning.