Never heard of using melted jelly for this. Just nuke a few TBS in the microwave, then brush/smear on the unbaked crust before dumping in the apples? What about using it on the underside of the top crust, too? FYI- I melt about 1/3rd cup of chocolate and brush/smear it on the pre-baked crust while it's still pretty warm, before dumping in chocolate cream pie filling. (And I do that right after cooking & mixing, without cooling it separately. Works fine.) It will completely 'waterproof' the crust, which will remain insanely crisp & flaky, even after several days in the fridge or a month in the freezer (maybe longer, it's never lasted more than a month in my house before it starts talking to me...).

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