Amanda is a co-founder of Food52.
You can (I'd spread on a baking sheet and bake at 350 F for 20 minutes) but you shouldn't need to. What kind of apples are you using?
Granny Smith. I've never added tapioca or flour to thicken juices; seems like you just shouldn't have to. (Nightmare vision: those gluey things served in school cafeterias through the 1980s...)
When you make your pie add some flour to your apples it will prevent your pie from being soupy. 2 tablespoons
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Well played. You deserve a cookie.
The Food and Drinks Editor over at Time Out Paris lets us in on the truth
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French Food, Unbuttoned
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