• 6 lbs. Granny Smith apples, each peeled, cored and cut into 16 wedges
• 1/2 cup quick cooking tapioca
• 2 Tbs. lemon juice
• 2 tsp. cinnamon
• 1-1/3 cups sugar
• 2-1/4 cups all purpose flour
• 1 tsp. salt (necessary)
• 3/4 cup butter flavor shortening
• 1/4 cup plus 2 Tbs. iced water

Combine apple slices, tapioca and lemon juice in a 9x13 inch glass baking dish. Stir in cinnamon, 1-1/4 cups sugar and a dash of salt. Let stand 15 minutes to soften tapioca, stirring occasionally. Meanwhile, mix flour and salt in another bowl. Cut in shortening until it resembles coarse crumbs. Stir in ice water lightly with a fork until dough just holds together.

Preheat oven to 375°F. Shape dough into a 5x7 inch rectangle. Place on a lightly floured work surface and roll out to about 10x14 inch using a floured rolling pin. Place dough over apples. Trim edge,leaving at least 1 inch overhang. Fold overhang under and make a fluted edge. Cut 3 slits in crust. Brush top of crust with water and sprinkle with remaining sugar. Bake 55 minutes or until bubbly and crust is golden. Cool on wire rack.

This recipe serves 16 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 16 only.

Per serving: calories 327, fat 10.4g, 28% calories from fat, cholesterol 0mg, protein 2.0g, carbohydrates 59.6g, fiber 5.2g, sugar 37.4g, sodium 38mg, diet points 6.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 1.7, Bread: 0.7, Lean meat: 0.0, Fat: 1.9, Sugar: 1.2, Very lean meat protein: 0.0

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