I made this pie for fun and to share with my family that came over and they loved it! Also, may i suggest that if you leave your pie in the freezer, the next day put raw egg yolk on top of it and then put it in the oven. It makes the already cooked pie not get burned on top.

This recipe has been my "secret" recipe for over 20 years - it is on the side of every Minute Tapioca pudding box. Minute tapioca works better than pearls. If I use commercially prepared pie crusts rather than making my own, I "nuke" the apple mixture in the microwave for about 5 minutes first so my apples aren't that crunchy - commercial crusts are thinner and cook faster than my homemade crust. When I cut up the apples, I put them in a large pot of ice water with a couple of splashes of lemon juice to prevent the apples from browning. To vary the flavor a little, I will sometimes put a couple of pats of butter in the apple mix before putting the apple mix in the crust (I use the butter when I microwave the apples). I will also sometimes substitute up to half of the white sugar with brown sugar. My mother is a diabetic. Substituting Splenda for the sugar works well, but I use only a half-cup of Splenda. Before the days of Splenda, I used Sweet-n-Low, but Splenda works better.

I think this a great recipe, I used empire apples for it though and it was excellent. I also like the idea of the minute tapioca as opposed to using flour. I had the temperature at 400 for about 10 minutes and then turned it down to about 325 for the duration.

This was very tasty and easy! I'm surprised there aren't any reviews on this yet. Anyways, I tried it once with Macintosh apples and once with Granny Smiths - I think Macintosh make it a little tastier. Easy, yummy recipe.