Triple-Apple Pie

Name: Triple-Apple Pie
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 5-1/2 cups thinly sliced peeled tart apples; 1/4 cup apple cider or juice; 1/3 cup apple jelly, melted; 1 cup sugar; 3 tablespoons all-purpose flour; 1 tablespoon quick-cooking tapioca; 1/8 teaspoon salt; Dough for double-crust pie; 2 tablespoons butter

Total Time Prep: 30 min. + standing Bake: 50 min. + cooling

Yield 8 servings

Test Kitchen Approved

This won the blue ribbon in the Double Crust Apple Pie class at the Iowa State Fair. It’s my original recipe, and I used my homemade jelly. —Louise Piper, Garner, Iowa

Ingredients

5-1/2 cups thinly sliced peeled tart apples
1/4 cup apple cider or juice
1/3 cup apple jelly, melted
1 cup sugar
3 tablespoons all-purpose flour
1 tablespoon quick-cooking tapioca
1/8 teaspoon salt
Dough for double-crust pie
2 tablespoons butter

Directions

In a large bowl, combine the apples, cider and jelly. Combine the sugar, flour, tapioca and salt; add to apple mixture and toss gently to coat. Let stand for 15 minutes.
On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with edge of plate. Add filling; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edge. Cut slits in top. Cover edge loosely with foil.
Bake at 400° for 20 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts

1 piece: 458 calories, 17g fat (8g saturated fat), 18mg cholesterol, 267mg sodium, 75g carbohydrate (44g sugars, 2g fiber), 2g protein.

This won the blue ribbon in the Double Crust Apple Pie class at the Iowa State Fair. It’s my original recipe, and I used my homemade jelly. —Louise Piper, Garner, Iowa

Recipe Creator