Showcasing apples in three forms, Louise Piper’s mouthwatering 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.“
- 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
- 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.
Originally published as Triple-Apple Pie in Taste of Home August/September 2007, p6
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