Ingredients

• 2 unbakeds 9-inch pie crusts
• 3 cups diced Granny Smith apple
• 2 tablespoons instant tapioca
• 0.5 cups white sugar
• 1 tablespoon lemon juice , or to taste
• 0.13 teaspoons ground nutmeg
• 0.25 teaspoons ground cinnamon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cut four 6-inch rounds out of the pie crusts, and fit them into four 5-inch mini pie dishes. Cut remaining pie crust into 1/8-inch strips, and set dough aside.
3. 3 Mix diced apple, tapioca, sugar, lemon juice, nutmeg, and cinnamon in a bowl until thoroughly combined; allow mixture to stand for 5 minutes to soften the tapioca. Stir mixture again, and spoon into prepared pie shells. Use the strips of dough to weave a small lattice crust on top of each pie, and pinch the strips onto the bottom crust.
4. 4 Bake in the preheated oven until the pies are golden brown and apple filling is bubbling, about 30 minutes. Cool before serving.

Nutrition per serving