Super Apple Pie

Super Apple Pie
Prep Time
Cook Time
45 min
10 servings

Alton’s super apple pie is made with a mix of apples, apple cider and apple helly.



For the Crust

oz unsalted butter, cut into ½-inch pieces
oz vegetable shortening, cut into ½-inch pieces
- 7 Tbsp applejack
oz all-purpose flour, approximately 2 ¾ cups, plus extra for dusting
tsp table salt
Tbsp granulated sugar

For the Filling

- 3 ½ lb(s) apples, mixture of Granny Smith, Honeycrisp, Braeburn and Golden Delicious, about 6 large apples
cup sugar, divided
Tbsp tapioca flour
Tbsp apple jelly
Tbsp apple cider
tsp freshly squeezed lime juice
tsp kosher salt
tsp freshly ground grains of paradise



**If you're using an electric oven with coils on the bottom of the oven, place the pie on the sheet pan on the lowest rack over the coils, NOT directly on top of them.

Step 1

Place the butter, shortening and applejack into the refrigerator for 1 hour.

Step 2

In the bowl of a food processor, combine the flour, salt and sugar by pulsing 3 to 4 times. Add the butter and pulse 5 to 6 times until the texture looks mealy. Add the shortening and pulse another 3 to 4 times until incorporated.

Step 3

Remove the lid of the food processor and sprinkle in 5 tablespoons of the applejack. Replace the lid and pulse 5 times. Add more applejack as needed, and pulse again until the mixture holds together when squeezed. Weigh the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.

Step 4

For assembling and baking the pie: Preheat oven to 425ºF.

Step 5

Remove one disk of dough from the refrigerator. Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle. Place into a 9 1/2 to 10-inch tart pan that is 2-inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Set a pie bird in the center of the bottom of the pan.

Step 6

Place the apples into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Pour over any liquid that remains in the bowl. Roll out the second pie dough as the first. Place this dough over the apples, pressing the pie bird through the top crust. Press together the edges of the dough around the rim of the pie. Brush the top crust with the reduced juice everywhere except around the edge of pie. Trim any excess dough. Place the pie on a half sheet pan lined with parchment paper and bake on the floor** of the oven for 30 minutes. Transfer to the lower rack of the oven and continue to bake another 20 minutes or until the apples are cooked through but not mushy. Remove to a rack and cool a minimum of 4 hours or until almost room temperature.

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