2 Pillsbury Pie Crusts (1 box)
6 Jonathan apples
1 T apple cider vinegar
2 ounces (by weight) brown sugar (if the apples are really tart, use 3 ounces)
3 ounces (by weight) white sugar
1/4 cup tapioca flour
1 t cinnamon
1/4 t kosher salt
Preheat oven to 375.
Open the box of pie crusts and let the crusts sit on the counter in their wrappers while you prepare the filling.
Peel apples and chop into small pieces. You should have about 24 ounces, by weight, of chopped apples.
Toss with apple cider vinegar, both sugars, tapioca flour, cinnamon, and salt.
Unroll the pie crusts and place each one onto a piece of parchment paper.
Nestle each parchment paper/crust into a 9" glass pie plate, with the parchment paper against the glass pan.
You can skip the pie plates and free-form these directly on parchment paper on cookie sheets, but sometimes the crusts leak and the pie pan keeps everything nicely contained.
Split the filling between the two crusts.
Fold the edges of the crust towards the center, pleating as you go.
Bake at 375 for 45 minutes, or until the filling is bubbling in the center.
Let the tarts cool in the pie pans, then slide them out so they're just sitting on the paper.
The Johnson Family Cookbook