Mile High Apple Pie Recipes

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MILE-HIGH APPLE PIE



Mile-High Apple Pie image

Resist the urge to cut into this pie before it has cooled completely so the juices have time to thicken. This pie tastes even better the day after it has been baked.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 8

1/2 cup all-purpose flour, plus more for rolling
Deep-Dish Pate Brisee
5 1/2 pounds firm tart apples (about 14), such as Empire or Granny Smith
Juice of 2 lemons
1 cup sugar, plus more for sprinkling
2 teaspoons ground cinnamon
3 tablespoons chilled unsalted butter, cut into small pieces
1 large egg yolk

Steps:

  • Preheat oven to 450 degrees. On a lightly floured work surface, roll out the smaller piece of pate brisee into a 15-inch round about 1/8-inch thick, dusting surface with flour to prevent sticking, as needed. Brush off excess flour. Roll dough around rolling pin, and place over a deep-dish 9-inch pie plate. Line plate with dough, pressing it into the corners. Trim dough to within 1 inch of the pie plate. Cover with plastic wrap; refrigerate.
  • Roll out remaining piece of dough into an 18-inch round. Transfer round to a baking sheet; cover with plastic wrap, and refrigerate.
  • Peel and core apples, and cut into 1/4-inch-thick slices. Place slices in a large bowl; sprinkle with lemon juice to prevent discoloration. In a small bowl, combine flour, sugar, and cinnamon; toss with apple slices.
  • Remove remaining dough from refrigerator; place apple mixture into prepared pie plate, mounding it in a tall pile. Dot filling with butter. Place dough round over the apples. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.
  • Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk with 2 tablespoons water to make a glaze. Brush surface with egg glaze; sprinkle with sugar. Place on a baking sheet, this will catch any juices that may overflow during baking. Bake until crust is golden, about 15 minutes.
  • Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and juices are bubbling, 1 hour to 1 hour 15 minutes. Remove from oven, and let cool completely before serving.

MILE-HIGH APPLE PIE



Mile-High Apple Pie image

If you've ever prayed for an apple pie recipe with a substantial, luscious, juicy apple filling, but without a flood of juice when you cut it, then this tall, majestic creation is for you. Potato starch keeps the filling inside the pie where it belongs, but without the chalky, pasty texture often caused by using flour. The juices here are thick and clear, without that thick, sticky 'supermarket' feel. They coat the apple slices lightly and beautifully with no soupiness.

Provided by Tiffany Taylor

Categories     Desserts     Pies     Apple Pie Recipes

Time 4h25m

Yield 12

Number Of Ingredients 10

8 large Golden Delicious apples - peeled, cored and cut into 1/8 inch slices
1 tablespoon fresh lemon juice
3 tablespoons potato starch
¾ cup white sugar
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
¼ cup cold unsalted butter, cut into 1/4-inch pieces
1 recipe pastry for a 10-inch double crust pie
2 teaspoons milk
1 tablespoon white sugar

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Position an oven rack in the lower part of the oven and place a baking stone on it.
  • Place the apples into a large mixing bowl, and toss with the lemon juice.
  • Stir the potato starch, 3/4 cup sugar, cinnamon, and nutmeg together in a bowl.
  • Roll out half of the pie crust pastry on a lightly floured surface and fit it into a 10 inch pie plate. Pile half the apples into the crust, and dot with half the butter pieces. Sprinkle half of the potato starch-cinnamon sugar mixture over the apples. Pile the remaining apples into the pie plate. Sprinkle with the remaining butter pieces and sugar mixture. Roll out the remaining pie crust pastry, and place carefully over the apples. Pinch and crimp the edges to seal the crusts. Use a fork to poke holes in the top crust in a few places. Brush the top crust with milk, and sprinkle with 1 tablespoon sugar.
  • Place the pie in the preheated oven on the baking stone. Immediately lower the heat to 350 degrees F (175 degrees C). Bake until the crust is golden brown, about 60 minutes. Check half way through the baking time, and cover the edges with aluminum foil for the last 30 minutes if necessary to prevent over-browning. Cool 3 hours on a wire rack before serving.

Nutrition Facts : Calories 306.5 calories, Carbohydrate 46.6 g, Cholesterol 10.2 mg, Fat 13.8 g, Fiber 3.8 g, Protein 2.3 g, SaturatedFat 4.9 g, Sodium 159.4 mg, Sugar 28.5 g

MILE-HIGH APPLE PIE



Mile-High Apple Pie image

This is an amazing apple pie from an old newspaper clipping. I think it originated from the Washington Apple commission. Be sure to use a large pie plate as it makes a lot of filling.

Provided by Kana6615

Categories     Pie

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 16

2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup vegetable shortening
5 tablespoons butter, chilled
4 -5 tablespoons cold water
12 granny smith apples, peeled, cored and thinly sliced
1 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup brown sugar
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup pecans, chopped
confectioners' sugar

Steps:

  • Prepare pastry: In large bowl, combine flour and salt. Cut vegetable shortening and butter into flour mixture until coarsely blended. Slowly add water, mixing, until dough binds. Form dough into two balls, one slightly larger than the other; wrap and refrigerate.
  • Make apple filling: Cook apple slices in a large pot over medium-low heat, stirring occasionally, until barely tender-about 10 minutes. Watch so they don't burn! Drain apple slices completely. Transfer to large bowl and add sugar, cinnamon, nutmeg, and vanilla; stir to blend. Set aside.
  • Prepare Pecan Crumb Topping: In medium-sized bowl, combine flour, brown sugar and salt. Cut butter into flour mixture until mixture resembles cornmeal. Add pecans and mix.
  • Preheat oven to 400 degrees. Roll out out both pieces of dough. Place the smaller round in bottom of dish. Carefully fill pie dish with apple filling. (It will be quite full!) Roll our larger piece of dough to a 12-inch round and cover top of pie. Trim and pinch together edges of bottom and top crusts.
  • Brush top crust lightly with water. Top with crumb topping and carefully press into crust. Make several slits in top pie crust.
  • Put a tray beneath the pie to catch any overflow during baking. Bake 45-50 minutes or until crust is golden brown. Cool at least 25 minutes, sift confectioners' sugar over top, and serve.

MILE-HIGH APPLE PIE



Mile-High Apple Pie image

Provided by Kelsey Nixon

Categories     dessert

Time 2h15m

Yield 8 servings

Number Of Ingredients 17

4 Granny Smith apples, peeled, cored and quartered
4 McIntosh apples, peeled, cored and quartered
1 tablespoon lemon juice
2 tablespoons unsalted butter
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
5 tablespoons all-purpose flour, plus more for dusting
Perfect Pie Dough, recipe follows
One 7-ounce tube marzipan almond paste
1 egg, beaten, for egg wash
3 cups flour, plus more for dusting
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, cut into small pieces, chilled or frozen

Steps:

  • Preheat the oven to 400 degrees F. Cut the quartered apples into 1/2-inch slices and mix with the lemon juice in a large bowl. Melt the butter in a large skillet over medium-high heat. Add the apples, toss to coat and cook, 5 to 7 minutes. Sprinkle the sugars, cinnamon, salt, nutmeg and allspice over the apples and toss to coat evenly. Sprinkle the flour over the mixture to thicken, and then let cool completely. Roll out one of the Perfect Pie Dough discs on a floured surface. Fit into a 9-inch pie plate, giving yourself a 1/2-inch overhang. Roll the marzipan between 2 pieces of parchment paper into a 9-by-1/8-inch-thick circle. Place the marzipan over the bottom crust. Dock the bottom crust, using a fork, and fill the pie with the apple mixture. Roll out the second pie dough disc to fit on top of the apples. Place on top of the pie and trim the edges to about 1/2-inch overhang. Pinch the top crust to the bottom, fluting the edge or pressing to seal with the tines of a fork. Vent the pie by cutting 4 slits in the top, and brush with the egg wash. Transfer the pie to a sheet tray and bake until the crust is golden brown and the filling is bubbly, 45 to 50 minutes. Let cool 20 minutes before serving.
  • Mix the flour and salt together in a food processer. Add the butter into the flour mixture and pulse until you have large pea-size chunks scattered throughout. Add 8 to 10 tablespoons ice water slowly, while stirring with a fork, just until combined. Transfer to a floured surface, divide in half, shape into 2 discs and wrap separately in plastic wrap. Refrigerate at least 30 minutes.

MILE-HIGH APPLE PIE WITH BROWN SUGAR STREUSEL



Mile-High Apple Pie with Brown Sugar Streusel image

The name came about when I entered the pie in the Lorain County Fair as an assignment from my editor. The pie barely fit under the dome of my Tupperware® Pie Taker. When I removed the lid at the fair, a 12-year old girl sang out, " that's a mile-high apple pie!" The name stuck.

Provided by Paul Morton

Time 2h15m

Yield 10

Number Of Ingredients 13

3 pounds Granny Smith apples - peeled, cored and sliced
¾ cup white sugar
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
¼ teaspoon salt
1 ½ cups all-purpose flour
½ cup shortening
1 tablespoon shortening
¾ teaspoon salt
3 tablespoons ice water
1 cup all-purpose flour
½ cup brown sugar
½ cup unsalted butter, cubed

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Prepare filling: toss apples, sugar, flour, cinnamon, and salt together in a bowl; set aside.
  • Prepare crust: put flour, 1/2 cup plus 1 tablespoon shortening, and salt in a bowl. Work it with a pastry blender until shortening is the size of small peas. Add ice water, 1 tablespoon at a time, working it in with the pastry blender.
  • Gather up the dough and form it into a flat disc. Turn it out onto a lightly floured board and roll it into a 12-inch circle. Transfer to a 9-inch pie pan and flute the edges. Spoon the apple filling into the crust.
  • Prepare topping: gather flour, brown sugar, and butter in a bowl. Work with a pastry blender until butter is the size of large peas. Sprinkle topping generously on top of the pie.
  • Place the pie on top of a foil-covered cookie sheet and bake in the preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake until topping is golden and filling is bubbly, about 45 minutes more.
  • Remove from the oven and place on a wire rack to cool before serving, about 30 minutes.

Nutrition Facts : Calories 464.3 calories, Carbohydrate 68.3 g, Cholesterol 24.4 mg, Fat 21.1 g, Fiber 3.8 g, Protein 3.9 g, SaturatedFat 8.8 g, Sodium 239.1 mg, Sugar 39.8 g

MILE-HIGH CARAMEL APPLE PIE



Mile-High Caramel Apple Pie image

Four pounds of apples go into this towering pie -- but you don't have to peel a single one. Just slice the fruit and pile it up. Warm caramel sauce drizzled on top provides extra sweetness.

Provided by Annacia

Categories     Pie

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 10

1/3 cup butter, melted
1 teaspoon ground cinnamon
4 lbs cooking apples, such as Fuji (about 12 cups) or 4 lbs granny smith apples, cored and cut into 1/4-inch thick slices (about 12 cups)
1 unbaked double pie crust (your favorite)
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 egg, lightly beaten
1 tablespoon water
1 (12 ounce) jar caramel ice cream topping (about 1 cup)

Steps:

  • Preheat oven to 475°F.
  • In very large bowl combine butter and cinnamon; add apples and toss gently to coat.
  • Spread apples evenly in a parchment paper- or foil-lined, large roasting pan or two 15x10x1-inch baking pans.
  • Roast (one pan at a time if using baking pans) 4 to 5 inches from heat for 7 to 10 minutes or until apples start to brown on edges, turning once halfway through.
  • Cool apples in pan(s). Reduce heat to 375°F.
  • Prepare pastry or let refrigerated pastry stand at room temperature according to package directions.
  • Line 9-inch pie plate with half of pastry (a deep one).
  • In very large bowl stir together brown sugar, flour, and salt.
  • Add apple slices and any juices; stir to coat.
  • Transfer to pastry-lined pie plate.
  • Trim top crust to edge of pie plate.
  • Fold top pastry edge under bottom pastry; crimp edge.
  • Brush top with mixture of beaten egg and water.
  • Cover edge of pie with foil to prevent overbrowning.
  • Place on middle shelf in oven; place foil-lined baking sheet on lower rack beneath pie.
  • Bake 30 minutes; remove foil from pie. Bake for 35 to 40 minutes more or until top is golden and filling is bubbly.
  • Remove to a wire rack.
  • While warm, drizzle with some of the caramel topping.
  • Cool completely.
  • Serve with remaining topping.

Nutrition Facts : Calories 595.1, Fat 23.6, SaturatedFat 8.9, Cholesterol 44, Sodium 618.4, Carbohydrate 96.7, Fiber 7.7, Sugar 37, Protein 5.1

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MILE-HIGH CARAMEL APPLE PIE | BETTER HOMES & GARDENS
In medium bowl, stir together flour, oats, and salt. Using pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon water over part of mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at …
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Top Asked Questions

What is Mile-High apple pie?
Sometimes they have billows of meringue or whipped cream on top but most often they are the double-crusted apple pies that are deemed Mile-High Apple Pie. I love a good buttery crust, but I really love a high ratio of juicy, fruit filling, so these speak to me.
How do you make an apple pie?
Preheat oven to 400 degrees. Roll out out both pieces of dough. Place the smaller round in bottom of dish. Carefully fill pie dish with apple filling. (It will be quite full!) Roll our larger piece of dough to a 12-inch round and cover top of pie. Trim and pinch together edges of bottom and top crusts. Brush top crust lightly with water.
How do you make a mile high pie?
You can turn almost any pie into a mile-high pie with homemade meringue or fresh whipped cream. Just pile it on! I am very proud of this luscious no-bake beauty.
What kind of apples do you use for a mile high pie?
Read the Tips first to learn about the right equipment, ingredients and techniques used to make a Mile-High Apple Pie of your own. 5 ½ pounds apples, peeled, cored and cut into ¼-inch slices, such as a combination of Granny Smith, Cortland, McIntosh and Golden Delicious (see Tips for other recommendations)

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