Double Apple Pot Pie for #SundaySupper

This is a pie that proved me wrong.

Remember how I mentioned back in my Grape and Ground Cherry Crumble Pie with Potato Pastry Crust post that the crust mixture would likely be too heavy to readily use as a topper? Well, guess what - I went ahead and did it anyway, and it worked! Granted, I took a few steps to make sure everything for this sweet little pot pie turned out well:  I chose a sturdier fruit (cooking apples) and rolled the top crust as thin as I could. When it baked up it was light, crispy and almost flaky, though I wouldn't dare say it was as good as my mom's (which uses shortening) or my Grandma's (which uses lard).

I took a different turn than usual with my apple filling as well - normally I just peel, slice and plop in the fruit, but this time I sauteed the apples in a dash of water first and then cooked them to a silky firm-but-tender state in a couple spoonfuls of Crab Apple Jelly. Because I was only making a small "pot pie" sized pastry (I was giving it to my Grandma who was having a few friends over), the bake time was a little less than standard, but I like the smaller serving size - it's cute and you don't have to think about leftovers! Since I had another apple and some "bottom of the jar" jelly on hand after the pie was in the oven, I did the whole saute thing again and poured it back into the jar for a "double apple" jam / pie filling - no waste!

This #SundaySupper event is all about the apple - check out the sweet and savoury offerings on the menu tonight!

Soups, Salads, Starters and Breads

Main Meals




Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper live chat where we’ll talk about our favorite apple recipes! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’d also love to feature your apple recipes on our #SundaySupper Pinterest board and share them with all of our followers!

Double Apple Pot Pie
Serves 4, makes one 5" deep dish pie
1/2 recipe Potato Pastry Dough (see this post)
2 large cooking apples (like Spy or Granny Smith), peeled and sliced thinly
3 tbsp crab apple jelly
1/4 tsp cinnamon
  1. Preheat oven to 350F.
  2. Line a 5" pot pie plate with 2/3 the pastry and set aside.
  3. In a non-stick skillet, saute the apple slices until they begin to colour.
  4. Stir in the jelly and cinnamon and cook, stirring often, for 10 minutes, until the apples are soft and glazed well with the jam.
  5. Spoon into the pastry shell.
  6. Roll out the remaining dough thinly and place overtop of the apples.
  7. Crimp the edges and dock the top crust several times with a fork or knife.
  8. Place on a cookie sheet and bake on the lowest rack of the oven for 30 minutes.
  9. Cool completely before cutting.
Amount Per Serving
Calories: 215.7
Total Fat: 5.6 g
Cholesterol: 0.0 mg
Sodium: 80.6 mg
Total Carbs: 110.0 g
Dietary Fiber: 5.5 g
Protein: 2.2 g
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