jglass
New member
Triple-Apple 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.
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.