Triple-Apple Pie

Total Time

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

Makes

8 servings

Updated: Jan. 04, 2024
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

  1. 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.
  2. 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.
  3. 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.