Mile High Apple Pie

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! 

This recipe for Mile High Apple Pie is easy and insanely delicious! And the crust...flakey, sugary, buttery goodness!

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.

This recipe for Mile High Apple Pie is easy and insanely delicious! And the crust...flakey, sugary, buttery goodness!

Mind the gap!

This recipe for Mile High Apple Pie is easy and insanely delicious! And the crust...flakey, sugary, buttery goodness!

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?

This recipe for Mile High Apple Pie is easy and insanely delicious! And the crust...flakey, sugary, buttery goodness!

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…
It didn’t.

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.)

This recipe for Mile High Apple Pie is easy and insanely delicious! And the crust...flakey, sugary, buttery goodness!

My new motto is: Sugar Everything.

Sugar on the top of pie crust, cookies rolled in sugar, buttered and sugared quick breads, more cookies rolled in sugar, you name it. #sugarallthethings

This recipe for Mile High Apple Pie is easy and insanely delicious! And the crust...flakey, sugary, buttery goodness!

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…)

This recipe for Mile High Apple Pie is easy and insanely delicious! And the crust...flakey, sugary, buttery goodness!

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!

Mile High Apple Pie

Prep Time: 40 minutes

Cook Time: 1 hour

Yield: 1 Deep-dish 9 inch Pie

Mile High Apple Pie

Ingredients

    For the Pie Filling :
  • 11 cups of apples, peeled, cored and cut into ½ inch slices [I used a mix of granny smith, Cripps pink and Ambrosia]
  • 2 tablespoons - ¼ cup fresh squeezed lemon juice*
  • zest from 1 lemon (bright yellow parts only!)
  • 1 teaspoon Saigon cinnamon
  • ¾ cup light brown sugar
  • ¾ cup granulated sugar
  • 4 tablespoons cornstarch
  • 2 tablespoons butter, cubed
  • For the Pie Crust
  • 2 cups all-purpose flour
  • 2/3 cup cake flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 8 tablespoons cold unsalted butter, cut into ½ inch cubes
  • 7 tablespoons cold shortening (I store mine in the freezer)
  • 6-9 tablespoons ice cold water
  • Heavy cream & granulated sugar for sprinkling

Instructions

    Make your pie crusts (Stand Mixer Method):
  1. In the bowl of a stand mixer fitted with the paddle attachment, add the flours, sugar, salt and baking powder; mix to combine. Add the butter and shortening and mix on low speed until you have a sandy mixture where the largest pieces are the size of peas. Don’t over mix because then your dough won’t be flakey.
  2. Slowly add the water, one tablespoon at a time, and mix on low until it holds together when squeezed in your hand. If the dough feels dry and there is lots of visible flour, add more water.
  3. Dump out the mixture onto a lightly floured surface (aka your counter) and gently kneed the dough to form a cohesive ball. If it is dry and crumbly, add more water. Be careful not to over kneed your dough or your crust with be tough, not flakey, and it will shrink. Sadness.
  4. Divide dough in half, pat each into a disk, wrap and chill for at least 2 hours. Overnight is really best.
  5. Make your pie crust by hand (Old School Method):
  6. In a medium bowl mix together flours, sugar, salt and baking powder, whisk to mix. You can do the remaining steps in a bowl but I like doing it on the counter.
  7. Dump flour out onto counter and add butter and shortening. Cut in fat with a bench scraper, a pastry knife or two knives until the largest pieces of butter are the size of peas.
  8. Slowly add the water, one tablespoon at a time, tossing the mixture together with a bench scraper or fork and your hands until it holds together when. If the dough feels dry and there is lots of visible flour, add more water. Gently kneed the dough until it comes together into a ball. It should not be crumbly. If it is add, more water.
  9. Be careful not to over kneed your dough or your crust with be tough, not flakey, and it will shrink. Sadness.
  10. Divide dough in half, pat each into a disk, wrap and chill for at least 2 hours. Overnight is really best.
  11. For the Filling & Assembly:
  12. Preheat your oven to 425°.
  13. Mix apples, 2 tablespoons lemon juice, zest, cinnamon and sugars in a large bowl. Allow to macerate while you prepare your pie crusts.
  14. Roll out your pie crusts on a lightly floured surface into two circles that are roughly 2 inches larger in diameter than your pie dish, a little more than 1/8th of an inch thick. Line an ungreased pie dish with one of the crusts, allowing the excess to hang over the edges. Place on sheet pan, cover and chill.
  15. Place top crust on parchment lined sheet pan, cover with plastic wrap and chill until ready to use.
  16. Taste your apples. If they are to sour, add more sugar, or if they are too sweet, add a little more lemon juice to taste. Once you are happy with the flavor, Stir in the cornstarch.
  17. At this point you can cook your filling in a medium sauce pan until the apples begin to soften; cool completely; then proceed.
  18. Pour apples into pastry lined pie dish, mounding them in the center, and dot with the small cubes of butter. Place the top crust over the filling; cut vent holes on top (you can also make cute cutouts before placing the top crust over the filling. #fancy); trim all but ½ inch excess dough from around the edges; press the top and bottom crust together, fold under and create a decorate edge. You can flute the edges or press with a fork, or even decorate with cutouts from your scraps.
  19. Brush the top with heavy cream and generously sprinkle with granulated sugar.
  20. Bake in preheated oven 15 minutes; lower the temperature to 350° and bake until the filling is bubbling and the crust is brown about 45-60 minutes longer. If you precook your filling the cooking time will be much less.

Notes:

*The amount of lemon juice and sugar you need will depend on how tart your apple are. Taste as you go. It won’t get sweeter as you cook it!

If you want to precook your filling and still have a tall apple pie, I suggest you double the filling. You don’t have to but I would.

Pie Crust recipe adapted from Nancy Baggett’s “All American Dessert Book”; Apple Pie Filling recipe is my own.

Prep Time does not including chilling time for pie dough. This is active time.

http://americanheritagecooking.com/2015/02/mile-high-apple-pie/

Feast your eyes on More Sugary-Apple Goodness:

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Mom's Brown Sugar Apple Crisp | An easy, family recipe for the best apple crisp! Try it for dessert tonight!Mini Apple Pecan Crumble Pies

Mini Apple Pecan Crumble Pies

Caramel Apple Cupcakes 

Caramel Apple Cupcakes


Comments

    • AmericanCooking22 says

      Aww thanks Steph! I am loving that I am learning the science behind the baking too! It’s my favorite part. Scratch that. Eating is my favorite part! :-)

    • AmericanCooking22 says

      Thanks for the pin, love! OMG so many issues! You know how it is…there are some tears in that pie dough! lol

  1. says

    Well it looks like you are indeed learning something down there in NYC. I was starting to think you just took pictures with celebrities and tried to make me jealous. (Just for the record, I am indeed jealous.) I’m also jealous of this pie. If this pie would a theme song, it would be “Pour Some Sugar on Me.” Red light…yellow light…green light…GO! :-)
    David @ Spiced recently posted…French Dip SandwichMy Profile

    • AmericanCooking22 says

      Haha! MEAN! I think I’ve learned a thing or two ;-)
      And Heck yes “Pour some sugar on me” would definitely be the theme song of this pie! Well chosen!

    • AmericanCooking22 says

      I cut into it and I was visibly disappointed! And not just because I’m a food blogger and everything needs to LOOK perfect! Precook thy apples!

  2. says

    This mile high pie is gorgeous, Lindsey! I would never be able to tell it cracked. I always run into problems with pie dough too so I loved learning that tip. I wish I had a big ginormous slice of this heavenly pie for breakfast! Yum!

    • AmericanCooking22 says

      Ugh pie dough. I am hoping to never have that problem again! but that is probably wishful thinking!

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