Triple-Apple Pie
Showcasing apples in three forms, Louise Piper’s mouth-watering pie scored high with judges at the Iowa State Fair. “It won the blue ribbon in the Double Crust Apple Pie class in a contest sponsored by Iowa Fruit and Vegetable Growers,“ says Louise, of Rolfe, Iowa. “It’s my own original recipe, plus I used my homemade apple jelly in the pie.“6-8 ServingsPrep: 30 min. Bake: 50 min. + cooling
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
- Pastry for double-crust pie (9 inches)
- 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.
- Meanwhile, line a 9-in. pie plate with bottom pastry; trim pastry
- even with edge of plate. Add filling; dot with butter. Roll out
- remaining pastry to fit top of pie; place over filling. Trim, seal
- and flute edges. Cut slits in top. Cover edges 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. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 piece) equals 458 calories, 17 g fat (8 g saturated fat), 18 mg cholesterol, 267 mg sodium,