Mile-High Apple Pie

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Mile-High Apple Pie is a show-stopping dessert that will make your mouth water. This pie is packed with layers of sweet, juicy apples and wrapped in a flaky, buttery crust. It takes about 2 hours to make, but the result is worth every minute of effort.

You’ll need lots of apples for this recipe – about 10 to 12 large ones. The filling is cooked before baking, which helps the apples keep their shape and prevents a soggy bottom crust. The pie is then baked until golden brown and bubbling with delicious apple goodness.

Exact Ingredients List

Here’s what you’ll need to make this mile-high apple pie:

For the Pastry:

• 1 batch Butter Pie Crust (makes 2 crusts)

For the Filling:

• 5-½ pounds baking apples (10-12 large)
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• ½ cup light brown sugar
• ½ cup granulated sugar
• 1-½ teaspoon ground cinnamon
• 1 teaspoon salt
• ¼ teaspoon grated nutmeg
• 3 tablespoons cornstarch
• ½ cup + 2 tablespoon fresh apple cider
• 2 teaspoon vanilla extract
• 2 tablespoons unsalted butter

For the Egg Wash:

• 1 large egg
• 1 teaspoon water
• Coarse sugar for sprinkling

Make sure to peel, core, and thinly slice your apples before starting. You’ll also want to prepare your pie crust in advance and let it rest overnight for the best results.

Instructions

Prepare your pastry and let it rest overnight. When you’re ready to start, peel and slice your apples thinly. Mix them with lemon juice, zest, sugars, spices, and apple cider in a large pot. Let this sit for 30-60 minutes.

Cook the apple mixture on medium-high heat for 10 minutes, stirring halfway through. Make a slurry with cornstarch and apple cider, then add it to the pot. Cook for 3 more minutes until thick. Take it off the heat, add butter and vanilla, then cool completely.

Preheat your oven to 425°F. Roll out two pastry disks to 13″ circles. Line a 9″ deep dish pie plate with one crust. Fill it with the cooled apples, layering them tightly. Pour in any extra juice.

Top with the second crust, seal the edges, and crimp. Freeze the pie for 30 minutes if you can. Brush with egg wash and sprinkle with sugar. Cut 4 vents in the top.

Bake on the lowest rack for 20 minutes. Cover the edges with foil and bake for 30-40 more minutes until golden. Let your pie cool for at least 6 hours before serving. Enjoy your mile-high apple pie!

Possible Substitutes List

You can make some swaps in this mile-high apple pie recipe if needed. For the apples, try mixing Granny Smith with Honeycrisp or Braeburn for a good balance of tart and sweet. If you don’t have apple cider, use apple juice instead.

No cornstarch? Use all-purpose flour as a thickener. For the spices, ground allspice or cardamom can stand in for nutmeg. Brown sugar can be replaced with white sugar plus a bit of molasses.

Here’s a quick list of subs:

• Apples: Mix of tart and sweet varieties
• Apple cider: Apple juice
• Cornstarch: All-purpose flour
• Nutmeg: Allspice or cardamom
• Brown sugar: White sugar + molasses

For the crust, you can use a store-bought pie dough to save time. Just make sure to get two crusts for this deep dish pie. If you’re out of vanilla extract, try almond extract for a nice flavor twist.

How to Make It Diabetes-Friendly

To make this Mile-High Apple Pie more diabetes-friendly, you can try these changes:

1. Use sugar substitutes:

   • Replace brown and white sugar with stevia or monk fruit sweetener
   • Start with half the amount and adjust to taste

2. Choose low-sugar apples:

   • Granny Smith, Fuji, or Pink Lady apples have less natural sugar
   • These varieties add tartness without extra sweetness

3. Boost fiber content:

   • Leave apple peels on for extra fiber
   • Add 1/4 cup ground flaxseed to the filling

4. Reduce carbs in the crust:

   • Use almond flour or coconut flour instead of regular flour
   • Try a crustless version in a baking dish

5. Control portion sizes:

   • Make mini pies in muffin tins
   • Use smaller pie plates for reduced slices

Remember to check with your doctor or dietitian before making big diet changes. They can help you adjust recipes to fit your specific needs.

Tips, Tricks & Storing

Pick firm, tart apples like Granny Smith or Honeycrisp for the best results. These hold their shape well during baking.

To save time, peel and slice your apples the day before. Toss them with lemon juice to prevent browning.

Don’t skip chilling the assembled pie before baking. This helps the crust stay flaky.

For a golden crust, brush with egg wash and sprinkle with coarse sugar before baking.

Let your pie cool for at least 6 hours before slicing. This allows the filling to set properly.

Store your pie at room temperature for up to 2 days, covered loosely with foil.

For longer storage, keep your pie in the fridge for up to 5 days.

To reheat, warm slices in a 350°F oven for 10-15 minutes.

Freeze unbaked pies for up to 3 months. Bake straight from frozen, adding 15-20 minutes to the cooking time.

For a fun twist, try mixing different apple varieties in your pie for complex flavors and textures.