Five generations of DeGroots have sold produce from their roadside stand and the story and this recipe is featured in the September/October 2021 issue of Nebraska Life. What’s more American than apple pie? Cindy DeGroot likes to use Jonathan apples.

Serves 6-8

Pie Filling:

7-8 medium Jonathan apples, peeled, cored, and sliced
1/3 cup sugar
1/3 cup brown sugar
3 tablespoons minute tapioca
1 tablespoon cinnamon
1/2 teaspoon nutmeg
pie crust (homemade or purchased)
3-4 tablespoons butter


Preheat oven to 400°F.

Place prepared apples in large bowl. In medium bowl, mix sugars, tapioca, and spices. Cover apples with mixture. Set aside.

Place prepared pie crust in a 9-inch, deep dish pie plate. If using premade pie crust, rolling it thinner to fit may be required. Fill crust-covered pie plate with apple mixture. Distribute slices of butter on top of pie mixture and cover with top crust. Roll thinner if needed.

Wet crust edge and pinch to seal. Brush crust with water and sprinkle with cinnamon and sugar.

Use fork to cut vents in top crust. Bake at 400° for ten minutes. Reduce to 350° and bake 40-50 minutes or until apples are tender and crust is brown.  Remove from oven and cool.




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