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.
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