Sunday, September 23, 2012

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


  1. So I have never ever heart of potato pie crust but it sounds really interesting. Have you ever made it for a savoury pie? We make meat pies a lot and this sounds like it would be perfect for that. I love that you added the apple jelly to your filling I want to try that next time I make an apple pie.

  2. I'm liking the idea of a pastry dough with potatoes - very clever! Don't you love it when things work out better than expected?

  3. Interesting potato pie crust. What a unique twist to the regular.

  4. the potato pie crust sounds amazing! this is such an interesting and delicious recipe!

  5. Wow I'm going to make this for my dad I think he'd love it!

  6. Using the apple jam for the filling sounds really interesting. I also like the idea of the potato pie crust. I bet it would fantastic with savory fillings as well.

  7. Oh my gosh, my wife would freak for this! What a unique pie crust!

  8. Love the idea of a potato pie crust!!The filling looks and sounds divine!Lovely way of using apples here :)

  9. The filling with the jelly sounds so interesting. And the pie crust, I just have to try that! Sounds great

  10. Mmm, that pot pie looks delicious. Happy #SS!

  11. Interesting with the jelly! I would love to try that crust!

  12. Very original pie crust! Looks delish!

  13. Love that you took a chance and it worked out so beautifully!

  14. I love how everyone honed in on the potato crust! I must say, I'm thinking of all the different ways I could use that too!

  15. What an original recipe!!! Thank you for sharing!

  16. I've never heard of a potato pastry crust before - I'm so intrigued!

  17. I cooked crab apples for the first time this summer, as we just moved to a house with 10 crab apple trees out back :)

  18. Great idea to use potato as pie crust! Will try this recipe soon. Thanks for sharing, Sarah!

  19. Wow, I bet that is so good with the crab apple jelly. Thanks for sharing on #SundaySupper

  20. A crust with potatoes? Sounds like a great idea. This pie looks so thick and full of delicious apples

  21. Love the double dose of apple goodness in this pie! And I have to check out your potato pastry, too. Such yumminess for this #SS!

  22. I love mini pies. Just enough to satisfy without having so much tempting pie left over.

  23. I've heard of potato pie crust and have been wanting to try it. Glad to hear that yours turned out beautifully. I love the idea of an apple pot pie!

  24. Love the idea of making more and storing it for another mini pie :) This looks delish & must be so full of flavor !

  25. I love the sound of a smaller size pie. I'm not much of a thick crust fan either so I like how you made it thinner.

  26. I love the sound of this! The apple and apple jelly-YuM!

  27. Wow..I think I'm most intrigued by the potato pie crust! Pairing that with apples is a unique and creative twist...stuff I like to find in recipes.


Thanks for the feedback!