1 pkg. (11 oz.) pie crust mix
3 lb. tart apples
3/4 c. sugar
2 tbsp. quick cooking tapioca
1 tsp. grated lemon rind
2 tsp. lemon juice
1/2 tsp. ground cinnamon
1/4 tsp. salt
2 tbsp. unsalted butter
2 tbsp. half & half or milk

1. Prepare crust mix following package instructions, shaping into ball, refrigerate wrapped at least 15 minutes.

2. Quarter, peel and core apples. Slice into large bowl; stir in sugar, tapioca, lemon rind, lemon juice, cinnamon and salt.

3. Preheat oven to moderate 375 degrees. Coat inside of six 4 1/2 inch pie plates with non-stick vegetable oil cooking spray.

4. Divide into 6 equal parts. Roll out each piece on lightly floured surface to 7 inch circle. Divide apples equally into prepared pie plates. Dot each with small pieces of butter. Top each with circle of pastry. Roll under edges of pastry to make rim, as desired. Cut steam vents. Brush with half & half. Place on baking sheet. Bake at 375 degrees for 30 minutes. Makes 6.