VARIATIONS
French apple pie.—Sprinkle apples with ½ cup raisins. Add 1 tablespoon lemon juice. Frost baked pie, if desired, with a mixture of ½ cup confectioner’s sugar and 2 to 2½ teaspoons water.
Cranberry-apple pie.—Use 1 cup fresh cranberries in place of 1 cup of the apples. Increase sugar to 1¼ cups.
Tapioca apples
6 servings, about ⅔ cup each
⅔ cup sugar
3 tablespoons quick-cooking tapioca
⅛ teaspoon salt
1½ cups water
5 cups tart, pared apple slices