Servings: 4


  • 2 pastries for 9-inch single crust pies
  • 3 cups Granny Smith apple, diced
  • 2 tablespoons instant tapioca
  • ½ cup white sugar
  • Lemon juice
  • 1/8 teaspoon nutmeg, ground
  • ¼ teaspoon cinnamon, ground


  1. Preheat the fryer to 392°F (200°C).
  2. Cut four 6-inch rounds out of the pie crusts, then fit them into 4 5-inch mini pie-dishes. Cut the remaining crust into 1/8-inch strips and set aside.
  3. In a medium bowl, mix the ingredients until homogenous and let it stand for five minutes to soften the tapioca. Spoon the mixture into pie molds. Use the dough-strips to weave a lattice crust on top of each pie, pinching them to the bottom crust.
  4. Bake for about 30 minutes.
  5. Cool before serving.