Right Then… Once more, with Tapioca!

Right Then… Once more, with Tapioca!

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”…  

huh
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
Serves 6
Ingredients
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)
Spatula
Pastry Brush

  • 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

8 thoughts on “Right Then… Once more, with Tapioca!

  1. It's funny, the texture of tapioca in pie reminds me of those McDonald's apple pies I haven't had in decades! I'm sure yours tastes a squillion times better… and now I say this it sounds like an insult- I don't mean it that way! oh dear…

  2. Interesting to see tapioca pearls in pie! I made pies this thanksgiving with tapioca flour as the thickening agent (which was delicious). Will have to give this a try. 🙂

  3. Yum! Pie is definitely one of my all time favourite food choices, and you just blew my mind! The tapioca pearls are an interesting addition, perhaps something i'll have to try!

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