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!
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Calories
Fat
Carbs
Protein
Kirsten Kubert
Yields 1 10-inch pie
A mounding, deep dish take on an American Classic Apple Pie--stuffed to capacity with a variety of tart apples bound together in a caramel-like filling. Yields One 10-inch Deep Dish Pie
1 hr, 30 Prep Time
1 hr, 15 Cook Time
2 hr, 45 Total Time
Save RecipeIngredients
- 2 ¼ C. all-purpose flour
- 1 C. plus 6 Tbs. unsalted butter (18 Tbs. total)
- ¾ tsp. salt
- 6 Tbs. iced water
- 5 ½ lbs. (1/2 peck) tart and sweet apples (I like a mix of Pink Lady, Ida Red, Cortland, Macintosh, and Honeycrisp)
- 1 C. brown sugar, packed
- ¼ C. cornstarch
- ½ tsp. salt
- ¾ tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1/8 tsp. ground cloves
- 1 Tbs. fresh lemon juice
- 1 large egg
- 1 Tbs. water
Instructions
- Cut butter into ½ inch cubes and freeze for at least one hour.
- Place the flour and salt into the bowl of a food processor. Pulse 2-3 times (1 second pulses) to mix. Add the frozen butter cubes to the food processor bowl, and toss with a fork to coat. Continue pulsing to work the butter into the flour mixture, until the butter is the size of small peas. (‘About 8-12 pulses, depending on the size of the motor on the food processor.)
- While the food processor is running on high, slowly add the iced water through the feed tube, one tablespoon at a time, until the dough comes together, and a stiff dough forms. (This process usually takes 15-20 seconds total in my ‘90’s era food processor.)
- Dump dough onto a clean, floured surface. Divide dough in half. Lightly shape each half into a ball, and then pat the ball into a ½ inch tall disk. Wrap the disks snugly in plastic wrap. Refrigerate dough for 30 minutes before rolling out. While dough is chilling, prepare the filling.
- Peel, core, and thinly slice the apples, placing them in a large bowl as you go. (Slices should be 1/8 inch thick or so.) In a small bowl, whisk the brown sugar together with the cornstarch, salt, and spices until well combined. Sprinkle the brown sugar mixture over the sliced apples, along with the fresh lemon juice. Toss to coat apples evenly. Allow filling mixture to sit for 15 minutes to macerate.
- Beat the egg with water to make an egg wash.
- Once the dough has chilled, roll out one disk on a lightly floured surface so that it is large enough to fit the pie plate. Line a 10-inch deep dish pie plate with the pastry, leaving a one-inch overhang of dough. Spoon half of the apple filling into the pastry, arranging that the apples as flat as possible so that remaining filling can be mounded on top. Gently press the filling to compact the apples. Brush the overhang of pastry with egg wash.
- Roll out the other disk of dough, gently laying it over the mound of apple filling, pressing the edges against the egg washed lower pastry to seal. The top crust should also have a 1-inch overhang. Fold the top and bottom overhang of pastry under, and crimp the edge as desired.
- Cut slits in the top crust to vent the filling while the pie bakes. Brush the top of the pie with egg wash. Chill the assembled pie for 30 minutes.
- Arrange the top oven rack in the middle of the oven, with the other oven rack directly below it. Preheat the oven to 375 degrees F. Center the pie on the top rack, and place an empty baking sheet on the rack beneath it to catch any drips. Bake the pie for 15 minutes at this temperature.
- Lower the heat to 350 degrees F, and continue baking the pie for an additional 60-65 minutes or until filling is bubbly, and pastry is golden brown. If at any point during this time the edges of the pie are getting overly brown, cover them with aluminum foil for the duration of the baking time.
- Allow the pie to cool completely on a wire rack before slicing in order to give the filling time to set.
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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:
Monday 11/18:
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
Tuesday 11/19:
Jeanne / Inside NanaBread’s Head – Black and White Coconut Tart
Mads / La Petite Pancake – Pineapple Pie
Monica / The Grommom – Papaya Pie
Wednesday 11/20:
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
Thursday 11/21:
Shanna / Pineapple Coconut – Boozy Pumpkin Egg Nog Pie
Carrie / Bakeaholic Mama – Sweet Potato Tartlets
Christina / Buffy and George – Deep Dish Apple Pie
Friday 11/22:
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
Saturday 11/23:
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
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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!
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