I started with the apples: 5 Granny Smith, 2 McIntosh, 1 Fuji, and 1 Royal Gala. A nice combination for flavor and texture. To the peeled, cored, and sliced apples I added a spritz of lemon juice, 3/4 cup sugar, 1/4 cup brown sugar, 1 tbsp cinnamon, and roughly 1/2 tsp nutmeg. Next came 5 Tbsp of tapioca, and finally a 12 ounce package of frozen black raspberries I purchased at Trader Joe's.
Before putting in the 375* oven, I wrapped the edges in foil to prevent them from over-browning. I baked the pie for 25 minutes, removed the foil and baked for 35 minutes more. When I pulled it out, the aroma just washed over me, fruity and spicy and yummy! The little pastry apples had turned a crisp golden brown, and the juices bubbling around the edges smelled and looked wonderful. I couldn't wait to try it!
I let the pie cool for about an hour, then served it with vanilla bean ice cream. The berries had turned the apples into a gorgeous shade of garnet, and added just the right amount of tart-sweet flavor to compliment the apples nicely. The crust was crisp and flaky and buttery good, everything I could have hoped for, since I love pie crust! I would have loved cinnamon ice cream, but we couldn't find any and the vanilla did just fine in it's stead. Manga!