You will love this easy Mile High Apple Pie! It combines a brown sugar lemon apple filling with a flakey, buttery, and generously sugared crust for the perfect apple pie! Top it with a scoop of homemade vanilla ice cream and you have Heaven on a plate!
Or at least it was a mile high before it baked…
My husband told me it was more like a “Cavernous Apple Pie,” but I don’t think that is quite as catchy…just a hunch.
Mind the gap!
After one bite, you wont even notice the gap because the buttery, flaky sugared crust and brown sugar lemon apple filling are a heavenly combination.
And if you serve it with homemade French vanilla ice cream…all bets are off.
But why wouldn’t you serve it with ice cream? All that cinnamon sugar apple goodness deserves a generous scoop of creamy ice cream, no?
I had big plans for this crust, but it almost cost me my sanity. When I initially tried to roll it out it cracked. I kneaded it back together, refrigerated it, and tried to roll it out again and it cracked. I finally decided just to cobble together the bottom crust and hope the top crust hid its sins…
So the next logical step was to brush it all with heavy cream and generously sprinkle it with sugar in the hopes that people would be so blinded by the sugar that they wouldn’t notice all the ridiculous irregularities in my crust.
(Shh! I think it worked.)
My new motto is: Sugar Everything.
On a positive note, what this pie lacks in beauty it makes up for in taste! The crust tastes amazing. It didn’t shrink (thank God, or there would have been no crust!) and it crisped up perfectly. The extra burst of sugar on top was a hit.
The filling is on the tart side because of the combination of lemon juice and tart apples. If you like your filling sweeter, then start with 2 tablespoon lemon juice and go from there! If you get a little crazy with the lemon juice, you can always add sugar. (And we know how I feel about sugar…)
A little Culinary School Knowledge:
I made this pie before leaving for school, so I can now tell you that the acid in baking powder and the generous amount of “resting” time that my dough had in the refrigerator kept it from shrinking. It also didn’t shrink because I didn’t over work it and develop too much gluten. It cracked because it was under-hydrated and possibly because it was too cold when I rolled it out.
I would also precook my filling to keep it from shrinking so much. A little bit of shrinkage is inevitable, but there is no need to have a mile gap between the filling and the top crust, unless you like that sort of thing. I’ve included instructions in the notes for how to adapt the recipe for minimal shrinkage. But, honestly, no one cares about the gap because the pie tastes so darn good!