This delicious and classic Mile High Apple Pie is a buttery, golden, and sky-high dessert inspired by Martha Stewart. Packed with tender, cinnamon-spiced apples and wrapped in a flaky homemade crust, it’s perfect for any occasion. Use your favorite tart apples and enjoy it warm with ice cream or at room temperature for a cozy treat!
Recipe Ingredients:
- ½ cup all-purpose flour, plus more for rolling
- Deep-Dish Pate Brisee
- 5 ½ 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
How To Make Mile High Apple Pie?
- Preheat the oven & prepare the crust: Preheat oven to 230°C / 450°F. On a lightly floured surface, roll out the smaller piece of pâte brisée into a 38cm / 15-inch round (about 3mm / ⅛-inch thick), dusting with flour as needed. Brush off excess flour, roll the dough around a rolling pin, and transfer it to a 23cm / 9-inch deep-dish pie plate. Gently press the dough into the corners, trim excess to 2.5cm / 1 inch overhang, cover with plastic wrap, and refrigerate.
- Roll out the top crust & chill: Roll out the remaining dough into a 46cm / 18-inch round. Transfer to a baking sheet, cover with plastic wrap, and refrigerate.
- Prepare the apple filling: Peel, core, and slice apples into 6mm / ¼-inch thick pieces. Place them in a large bowl and toss with lemon juice to prevent browning. In a separate bowl, mix flour, sugar, and cinnamon, then sprinkle over apples and toss to coat.
- Fill the pie crust: Remove the chilled pie crust from the fridge. Pile the apple mixture into the crust, mounding it high in the center. Dot the filling with butter.
- Add the top crust & seal: Place the rolled-out dough over the apples. Tuck the edges of the top crust between the bottom crust and the pie plate rim. Press the edges together and crimp as desired to seal.
- Vent, glaze & sprinkle with sugar: Cut several small vents in the top crust using a paring knife to allow steam to escape. In a small bowl, whisk the egg yolk with 2 tbsp water to create an egg wash. Brush it over the surface of the pie, then sprinkle with sugar for a crisp, golden finish.
- Bake & adjust temperature: Place the pie on a baking sheet to catch any drips. Bake at 230°C / 450°F for 15 minutes, until the crust starts to turn golden. Reduce the oven temperature to 175°C / 350°F and continue baking for 60-75 minutes, until the crust is deep golden brown and the filling is bubbling.
- Cool & serve: Let the pie cool for at least 2 hours before slicing. Serve warm or at room temperature with ice cream or whipped cream. Enjoy!
Recipe Tips:
- Use the Right Apples : Choose firm, tart apples like Granny Smith, Braeburn, or Honeycrisp. Soft apples can turn mushy and won’t hold their shape.
- Chill the Dough : Cold pie dough makes a flaky, crisp crust. Keep it in the fridge for at least 30 minutes before rolling and again before baking.
- Pack the Apples High : The apples shrink as they bake, so pile them high in the pie dish to keep the filling full and generous.
- Vent the Crust Properly : Cutting small vents on top helps steam escape, preventing a soggy or cracked crust.
- Bake on a Lower Rack : Placing the pie on the lower oven rack ensures a golden, crispy bottom crust instead of a soggy one.
How To Store Leftovers?
- Refrigerate: Let the leftover Mile High Apple Pie cool to room temperature. Cover it tightly with plastic wrap or aluminum foil and store it in the fridge for up to 4 days. Enjoy it chilled or let it sit at room temperature before serving.
- Freeze: Wrap the cooled pie tightly in plastic wrap, then in aluminum foil, or place it in an airtight container. Freeze for up to 3 months.
Nutrition Facts
- Calories: 307
- Total Fat: 14g
- Saturated Fat: 5g
- Cholesterol: 10mg
- Sodium: 159mg
- Potassium: 129mg
- Total Carbohydrate: 47g
- Dietary Fiber: 4g
- Sugars: 29g
- Protein: 2g
Check out More Recipes:
Martha Stewart Mile High Apple Pie
Description
This delicious and classic Mile High Apple Pie is a buttery, golden, and sky-high dessert inspired by Martha Stewart. Packed with tender, cinnamon-spiced apples and wrapped in a flaky homemade crust, it’s perfect for any occasion. Use your favorite tart apples and enjoy it warm with ice cream or at room temperature for a cozy treat!
Ingredients
Instructions
- Preheat the oven & prepare the crust: Preheat oven to 230°C / 450°F. On a lightly floured surface, roll out the smaller piece of pâte brisée into a 38cm / 15-inch round (about 3mm / ⅛-inch thick), dusting with flour as needed. Brush off excess flour, roll the dough around a rolling pin, and transfer it to a 23cm / 9-inch deep-dish pie plate. Gently press the dough into the corners, trim excess to 2.5cm / 1 inch overhang, cover with plastic wrap, and refrigerate.
- Roll out the top crust & chill: Roll out the remaining dough into a 46cm / 18-inch round. Transfer to a baking sheet, cover with plastic wrap, and refrigerate.
- Prepare the apple filling: Peel, core, and slice apples into 6mm / ¼-inch thick pieces. Place them in a large bowl and toss with lemon juice to prevent browning. In a separate bowl, mix flour, sugar, and cinnamon, then sprinkle over apples and toss to coat.
- Fill the pie crust: Remove the chilled pie crust from the fridge. Pile the apple mixture into the crust, mounding it high in the center. Dot the filling with butter.
- Add the top crust & seal: Place the rolled-out dough over the apples. Tuck the edges of the top crust between the bottom crust and the pie plate rim. Press the edges together and crimp as desired to seal.
- Vent, glaze & sprinkle with sugar: Cut several small vents in the top crust using a paring knife to allow steam to escape. In a small bowl, whisk the egg yolk with 2 tbsp water to create an egg wash. Brush it over the surface of the pie, then sprinkle with sugar for a crisp, golden finish.
- Bake & adjust temperature: Place the pie on a baking sheet to catch any drips. Bake at 230°C / 450°F for 15 minutes, until the crust starts to turn golden. Reduce the oven temperature to 175°C / 350°F and continue baking for 60-75 minutes, until the crust is deep golden brown and the filling is bubbling.
- Cool & serve: Let the pie cool for at least 2 hours before slicing. Serve warm or at room temperature with ice cream or whipped cream. Enjoy!
Notes
- Use the Right Apples : Choose firm, tart apples like Granny Smith, Braeburn, or Honeycrisp. Soft apples can turn mushy and won’t hold their shape.
- Chill the Dough : Cold pie dough makes a flaky, crisp crust. Keep it in the fridge for at least 30 minutes before rolling and again before baking.
- Pack the Apples High : The apples shrink as they bake, so pile them high in the pie dish to keep the filling full and generous.
- Vent the Crust Properly : Cutting small vents on top helps steam escape, preventing a soggy or cracked crust.
- Bake on a Lower Rack : Placing the pie on the lower oven rack ensures a golden, crispy bottom crust instead of a soggy one.
Martha Stewart Mile High Apple Pie