Triple-Crust Apple Pie With Cinnamon-Cider Sauce

Name: Triple-Crust Apple Pie With Cinnamon-Cider Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon unbleached all-purpose flour; 1 double recipe of Basic Butter Crust; Crumb Crust; 1/4 cup granulated sugar; 1/4 cup packed light brown sugar; 1/4 cup unbleached all-purpose flour; 5 1/3 Tbsp unsalted butter, softened; Apple Filling; 6 Granny Smith or other tart cooking apples; 1/4 cup firmly packed light brown sugar; 1/2 cup granulated sugar; 1 Tbsp fresh lemon juice; 1/4 tsp freshly grated nutmeg; 1/2 tsp ground cinnamon; 1/4 tsp salt; 3 Tbsp unbleached all-purpose flour; Cinnamon-Cider Sauce; 1 Tbsp cornstarch; 1/2 cup granulated sugar; 1/8 tsp ground cinnamon; 1/8 tsp freshly ground nutmeg; 1 cup apple juice or apple cider; 1 Tbsp fresh lemon juice; 2 Tbsp unsalted butter, cut into bits

Servings: persons

1 teaspoon unbleached all-purpose flour
1 double recipe of Basic Butter Crust
Crumb Crust
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/4 cup unbleached all-purpose flour
5 1/3 Tbsp unsalted butter, softened
Apple Filling
6 Granny Smith or other tart cooking apples
1/4 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 Tbsp fresh lemon juice
1/4 tsp freshly grated nutmeg
1/2 tsp ground cinnamon
1/4 tsp salt
3 Tbsp unbleached all-purpose flour
Cinnamon-Cider Sauce
1 Tbsp cornstarch
1/2 cup granulated sugar
1/8 tsp ground cinnamon
1/8 tsp freshly ground nutmeg
1 cup apple juice or apple cider
1 Tbsp fresh lemon juice
2 Tbsp unsalted butter, cut into bits

1
1. Remove 1 rack from the oven & place the other oven rack in the lower third of the oven. Preheat to 475u00b0 F. Sprinkle the bottom of a 9-inch glass pie pan with the flour. Gently pat one of the prepared crusts in the pie pan. Set aside.
2
2. For the crumb crust, in the bowl of a foods processor fitted with the steel blade, combine the 1/4 cup sugar, 1/4 cup light brown sugar, & 3/4 cup flour. Pulse several times to combine. Add the 1/3 cup butter cut into tablespoon-sized pieces & process with on-off turns until the mixture forms crumbs the size of small peas. Remove from the processor bowl & set aside.
3
3. For the apple filling, replace the processor bowl on the base & add the slicing blade. Peel & core the apples. Slice them in the food processor. Measure out 5 1/2 cups sliced apples (do not use more than this amount or the pie will not thicken). Place the apples in a large mixing bowl & toss them with the sugars, lemons juice, nutmeg, cinnamon, salt, & flour.
4
4. Pile the apples into the pie pan & press down lightly. Cover with the crumb topping (the pie will look very tall, but that's OK). Cover the crumb crust with the remaining preprepared piecrust. Trim & crimp the edges. Make four 1-inch slips in the top crust to allow steam to escape.
5
5. Bake for 10 minutes on the bottom rack of the pre-heated over. After 10 minutes, carefully remove the pie from the oven & place the second rack in the middle of the oven. Reduce the temperature to 375u00b0 F & place the pie back in the oven on the middle rack. Bake for an additional 40 minutes, until the juices bubble & the crust is nicely browned. Remove to a rack to cool.
6
6. Meanwhile, prepare the cinnamon-cider sauce. Combine the cornstarch, sugar, cinnamon, & nutmeg in a 4-cup glass measure. Whisk in the apple juice or cider & lemon juice. Microwave on high until it starts to boil, about 2 1/2 minutes. Boil for 1 minute. Remove from the microwave & whisk in butter bits. Serve warm over the pie.

910

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 teaspoon unbleached all-purpose flour, 1 double recipe of Basic Butter Crust, Crumb Crust, 1/4 cup granulated sugar, and more.

Yes, Triple-Crust Apple Pie With Cinnamon-Cider Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!