For a deeper flavor, consider browning the butter before adding it to the apple filling. This will impart a nutty, caramel-like note to the pie. To prevent the bottom crust from becoming soggy, you can blind-bake it for 15 minutes before adding the filling. Allow the pie to cool completely before slicing to ensure the filling sets properly. Patience is key!
Mile-High Apple Pie
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PREP TIME25 mins
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COOK TIME1 hrs
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TOTAL TIME4 hrs 25 mins
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SERVING12 People
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VIEWS178
Embark on a culinary journey to create a towering masterpiece of autumnal flavors! This Mile-High Apple Pie boasts a sky-high filling of tender, spiced apples suspended in a luscious, clarified sauce, all encased in a flaky, golden crust.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate47 g
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Cholesterol10 mg
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Fiber4 g
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Protein2 g
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Saturated Fat5 g
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Sodium159 mg
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Sugar29 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 425 degrees F (220 degrees C). Position an oven rack in the lower part of the oven; place a baking stone on it. (5 minutes)
02
StepToss apples with lemon juice in a large bowl; set aside. (2 minutes)
03
StepStir ¾ cup sugar, potato starch, cinnamon, and nutmeg together in a separate bowl; set aside. (3 minutes)
04
StepDivide pastry dough in half. Roll 1 dough half out on a lightly floured surface to fit a 10-inch pie plate. Place bottom crust in pie plate. Pile ½ apples into crust, dot with ½ butter pieces, and sprinkle with ½ potato starch mixture. Pile remaining ½ apples on top, dot with remaining ½ butter pieces, and sprinkle with remaining ½ potato starch mixture. Roll out remaining 1 dough half; carefully place over apples. Pinch and crimp edges to seal crusts. Poke a few holes in top crust using a fork. Brush top crust with milk; sprinkle with remaining 1 tablespoon sugar. (45 minutes)
05
StepPlace on the baking stone in the preheated oven; immediately reduce the oven temperature to 350 degrees F (175 degrees C). Bake until crust is golden brown, about 1 hour checking halfway through baking time, covering edges with aluminum foil if needed to prevent over-browning during the last 30 minutes. Cool on a wire rack before serving, 3 hours.
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Gillian Labadie
May 5, 2025Next time, I'll add a little bit of caramel sauce on top before baking for extra decadence!
Paris Grant
Jul 28, 2024This pie was absolutely amazing! The filling was perfectly thick and the crust was so flaky.
Alexys Fritsch
Jul 5, 2024The instructions were easy to follow, and the pie turned out beautifully. Thank you for sharing this recipe!
Scarlett Kerluke
Jul 3, 2024I've made this pie twice now, and it's a huge hit every time. The potato starch is a game-changer!
Rossie Dickinson
May 2, 2024I substituted gluten-free flour for the potato starch, and it still worked great!