1/2 c. heavy cream
2 tbsp. quick-cooking tapioca
1 c. sugar
1/4 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. cinnamon
2 tsp. lemon juice
5 c. sliced, peeled apples (Yellow Delicious or Jonathon)
2 tbsp. butter
Pastry for 2 crust pie

Combine cream, tapioca, sugar, salt, spices and lemon juice in a bowl. Add thinly sliced apples to pie shell. Pour mixture over apples and dot with butter. Adjust top crust and flute edges, cut vents, brush top lightly with milk. Bake in hot oven (400 degrees) for 50 to 60 minutes or until apples are tender and crust golden brown.