6 cups thinly sliced peeled apples

3/4 cup sugar

2 tablespoons MINUTE Tapioca

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 (15 ounce) package refrigerated pie crust

1 tablespoon butter or margarine

 

Heat oven to 400 degrees F.

Mix apples, sugar, tapioca, cinnamon and nutmeg in large bowl. Let stand 15 minutes.

Prepare pie crusts as directed on package for two-crust pie, using 9-inch pie plate. Fill with fruit mixture. Dot with butter. Cover with second pie crust; seal and flute edge. Cut several slits to permit steam to escape.

Bake 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.