The dough has enough fat in it, that greasing the pan is really not necessary at all.

You combine that all the apples, all the cinnamon, all the tapioca, and all the sugar together, and then you sprinkle a third of that entire mixture over each layer.

You cut slits in through the layers, so that the dough is sliced through and that way the syrupy liquid that you pour over top will seep down through the layers. Does that make sense? It is kind of hard to describe. But you basically cut some about 2 inch slits through all the layers. I usually do this in a pattern of some sort.

I did have a few questions if you don’t mind. (I just want to make sure I have it right, so that it tastes fabulous when I make it, too!)

1. We don’t have to grease the baking pan it bakes in? (i.e. no flour, butter, PAM cooking spray, etc?) just the pan itself?
2. In the directions you say “In a bowl combine apples, cinnamon, tapioca, and sugar; sprinkle a third over apples. Repeat layers of pastry, apples and cinnamon-sugar twice.” Does this mean sprinkle a third of the cinnamon-sugar mix into the apples initially, and then sprinkle the remaining sugar on the next two layers?
3. What exactly do you mean by “cut 2-in slits through all the layers at once”?

I’m sorry for so many questions — I’m still relatively new to cooking and apologize if these sound elementary!