Mile high apple pie! A mounding, deep dish take on an American Classic Apple Pie–stuffed with a variety of tart apples, bound together in a caramel-like filling.
Happy Monday, Friends! I can hardly remember the last time I’ve been so excited for a Monday morning to arrive. Today I’m positively giddy because after much planning and anticipation, it’s the Theme Weavers’ Third Annual Pie Week!
We’re a bunch of pie-loving bloggers that are collaborating to feature 19 different pies over the next six days. We’ve got cream pies, berry pies, sweet potato pies, fall fruit pies, marshmallowy pies, and boozy pies. We have so many pies that we could conceivably eat a different pie every meal of the day all week long, with a pie leftover to give to a friend.
That’s my kind of week.
So hang tight, and I’ll give you the low down on all of the Pie Week happenings…but first!
First I’d like to talk about this pie. This particular pie is 10-inches of deep dish, buttery crusted loveliness that is positively bursting at the seams with more than five pounds of apples! With that many apples, what else could I call it other than Mile High Apple Pie?
When we began planning Pie Week late this past summer, it occurred to me that I haven’t shared a classic apple pie here on the blog. Wait. What?!
Northern Michigan is ripe with apple orchards, so I feel pretty fortunate to be able to stock up on a wide variety of the best, freshest apples around. How could I not have written about apple pie? I feel so…so negligent.
That little error is being rectified tout suite. This may sound a little over-the-top, but I like to have a minimum of 4 to 5 different varieties of apples in my apple pies in order to give them a good balance in texture and flavor.
Do you have to use that many types of apples? No, but if you go the extra mile, (pun intended) then I’ll wager that your next apple pie will be one that all other apple pies will be compared to for pies to come.
At a deep-dished 10-inches, Mile High Apple Pie a a full two inches larger than your standard 8-inch pie.
The apples are mounded to the point that I feel it necessary to a little happy dance after I’ve managed to roll the top crust large enough to cover the mound without tearing it.
I consider it a kind of personal pastry challenge.
Mile High Apple pie has a nice balance of tart and sweet apples, with just the right amount of spice in the caramel-like filling. Apple pie doesn’t get any more Classic than that!
Now let’s talk get back to Pie Week! I am all jazz-hands excited about the pies that my friends and I have whipped up for the week. I can honestly say that I plan to make each and every one of these pies this winter.
My waistline is jiggling in anticipation of that proclamation, but hey! It’s Pie!
Here’s what we have to look forward to:
I’m here with my Mile High Apple Pie!
Katie / The Hill Country Cook – New Mexico Apple Pie
Anne / From My Sweet Heart – Cranberry Cherry Ricotta Pie
Haley / The Girlie Girl Cooks – Coconut Cream Pie
Jeanne / Inside NanaBread’s Head – Black and White Coconut Tart
Mads / La Petite Pancake – Pineapple Pie
Monica / The Grommom – Papaya Pie
Carrie / Bakeaholic Mama – Chocolate Cream Pie
Kat / Tenaciously Yours – Grandma’s Chocolate Pie
I’m back with my twist on a Southern Classic – Maple Sweet Potato Pie with Toasted Swiss Meringue
Shanna / Pineapple Coconut – Boozy Pumpkin Egg Nog Pie
Carrie / Bakeaholic Mama – Sweet Potato Tartlets
Christina / Buffy and George – Deep Dish Apple Pie
Madeline / Munchin in the Mitten – Sweet Potato Pie
Allison / Decadent Philistines – Refrigerator Pumpkin Porter Chocolate Pie with Toasted Pumpkin Marshmallow “Meringue”
Lauren / Climbing Grier Mountain – Mini Butternut Squash Pie Stacks with Marshmallow Frosting
Megan / Wanna Be a Country Cleaver – Biscoff Pie with Whiskey Mallow Fluff
Shanna / Pineapple Coconut – Persimmon, Pear and Brandy Pie with Vanilla Bean Crumble
I’m back again to wrap up Pie Week with twist on the typical berry pie – Very Berry Cherry Pie
Happy Pie Week, Friends! I hope that you visit Katie, Anne, and Haley today, and Jeanne, Mads and Monica tomorrow. Come back on Wednesday for a maple sweet potato pie recipe!