As if you haven’t had enough of the pearly goodness. In all honesty, this was intended to be part of the
previous post, but the damned pie wouldn’t get done.
The recipe I began with referred to this as a “French Apple Pie”…
I’ve never known the French to be particularly enamored with tapioca pearls. The french tapioca I’m accustomed to is granulated, and looks a bit more like bleached fine white grits.
Be that as it may, I also had some berries left over, so I tossed everything except the apples and tapioca out the window and started new.
So this is a French “snicker” Apple~Berry Pie.I do have to tell you, I wasn’t expecting much, but the raspberries combined with the apples and encased in that gelatin with the pearls, it’s just short of brilliant!
French Apple ~ Berry Pie
6 Apples – Peeled, Cored, and Rough Chopped
(I used 3 Granny Smith and 3 Braeburn to balance the sweet / tart)
1 Cup Raspberries
1/2 Cup Blueberries
5 Tablespoons Tapioca Pearls
1 Cup Water
1 Cup Sugar
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Nutmeg
1/4 Teaspoon Salt
1 Pie Crust Recipe (or 2 ready made crusts)
1 Egg – Beaten
3 Tablespoons Butter
1 Small Bowl
1 9″ Pie Plate
Large Baking Sheet (With Edges)
- In the small bowl, place the pearls and the water and allow the tapioca to hydrate for 2 hours
- Preheat the oven to 375
- Drain the pearls and add to them the Sugar, Salt and Spices
- Prepare the crust
- With the spatula, smear about 1/4 of the tapioca mixture over the bottom of the crust
- Add a layer of chopped apples and berries on top
- Smear another layer of the mixture over the fruit and continue alternating pearly mixture and fruit until you end up with a layer of tapioca on top.
- Dot the top of the filling with butter
- Brush the edges of the bottom crust with beaten egg and top with the top crust
- Cut vent holes in the crust and decorate with pastry bits if desired
- Brush the top of the pie with the remaining egg
- Place the pie on the baking sheet and place in the oven
- Bake at 375 for 55 minutes to 1 hour
- Remove and cool on a rack
- After cooling, refrigerate the pie overnight