Mile High Apple Pie
Apples are piled high and baked in a light flaky crust. This really is an impressive recipe!
Servings Prep Time
6-8guests 60minutes
Cook Time
80minutes
Servings Prep Time
6-8guests 60minutes
Cook Time
80minutes
Ingredients
Pie Crust
Filling
Instructions
Making the Crust:
  1. Place the flour, salt, and butter into a large size food processor. Pulse a few times until the mixture combines and is a crumbly consistency.
  2. Add part of the ice water, just a little bit at a time while pulsing for 3-5 seconds at a time. You’ll know when the dough is ready as soon as it forms a large ball.
  3. Divide the dough in half (but make the one half a little larger for the top) on a lightly floured surface. If you see any dry patches of flour make sure you knead them into the dough. Mold the dough into 2 round balls, or discs and wrap in plastic wrap. Refridgerate for at least one hour.
Making the Pie:
  1. Preheat your oven to 350F. Roll out the smaller amount of dough with a rolling pin on a lightly floured work surface. Roll out the dough so it’s about 1/4 inch thick. Make sure it covers the bottom and sides of a 9-inch pie tin. Gently press the dough into the pie tin and around the sides of the tin. It’s ok if there is excess dough around the sides. Refridgerate the crust while you make the filling.
  2. Peel and core the apples. Cut them into thin slices about 1/4 inch thick. As you cut the apples toss them into a large bowl of ice water, this will just help keep the apples from turning brown. When you have all the apples sliced transfer to another large dry bowl.
  3. In a seperate bowl mix together the flour, brown sugar, granulated sugar, salt and cinnamon. Sprinkle this dry mixture over the apples and toss until they are all evenly coated.
  4. Stack the apple slices neatly in the pie crust, filling it all the way to the top of the rim. For this next step, you’ll want to use a large bowl that is the same size as the inside of your pie tin. Pile the apples neatly in the bowl as high as you can. Quickly but carefully, flip the bowl over on top of the apples in the pie tin. (This can be tricky) Don’t worry, I did it on my first try! Now, say a little prayer…and pull up on the bowl. You should have a perfect stack of apples.
  5. Roll out your larger portion of the dough on a lightly floured surface. Again about 1/4 inch thick, a little thinner is better. Make sure it is large enough to cover that big stack of apples. Drape over the top of the pie and smooth out as many wrinkles as you can. Press the edges or crimp to seal and remove any excess dough with a knife.
  6. Using a small sharp knife, cut a few small holes to vent the top of the pie. Be careful not to vent all the way at the top but more on the sides to prevent the pie crust from collapsing while it is baking.
  7. Beat an egg and brush the entire pie crust with the egg. Sprinkle a good amount of granulated sugar over the pie.
  8. Place the pie on a baking sheet covered with foil and bake in the preheated oven for about 1 hour 20 minutes. Make sure you check on the pie sporadically, especially during the last 20 minutes to make sure it’s not getting too brown. All ovens are different.
  9. Remove from the oven when the pie is golden brown and when you can easily stick a knife through the apples via one of the vent holes. Let sit for 1-2 hours. You can serve just the way it is or add some vanilla ice cream!!!

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