Mile High Apple Pie
This Mile High Apple Pie stacks a mountain of cinnamon spiced apples under a golden flaky crust for the ultimate showstopping dessert.
The Tallest, Most Impressive Pie You Will Ever Bake
If you have ever wondered how to make a Mile High Apple Pie that actually lives up to its name, you are in the right place. This is not your average apple pie. We are talking about a towering mountain of cinnamon spiced apples piled almost comically high, tucked under a golden, flaky crust that somehow holds it all together. It is the kind of dessert that gets gasps at the table before anyone even takes a bite.
This Mile High Apple Pie recipe uses a mix of tart and sweet apples so every forkful has depth and balance, never one-note sweet or one-note tart. The filling gets a hit of lemon juice to keep the apples bright, and just enough cornstarch to thicken things up without turning gluey. The result is a pie that slices into tall, jaw-dropping wedges that still hold their shape.
Before we get cooking, the right tools and ingredients make a real difference here. These are the products that genuinely help this recipe shine:
Why This Recipe For Mile High Apple Pie Works
The secret to getting a pie this tall to actually bake through and hold together comes down to a few small but crucial details.
- Thick apple slices. Thin slices collapse under the weight of the crust. Cutting your apples into thick wedges, about half an inch, helps the filling keep its structure and its height.
- Resting the filling. Letting the sugared apples sit for 15 minutes draws out extra juice, which you want to manage with cornstarch rather than let flood the crust.
- A deep dish pie plate. A standard shallow pan simply cannot contain this much filling. A deep dish plate is non negotiable for true mile high results.
- Patience while cooling. This is the hardest part, but a properly cooled pie is what gives you those clean, towering slices instead of a puddle of filling.
Chef's Tip: Place your pie on a rimmed baking sheet before it goes in the oven. With this much fruit filling, some bubbling over is almost guaranteed, and the baking sheet will save you a smoky oven and a messy cleanup.
Building The Mile High Apple Pie Filling
The Mile High Apple Pie filling is really where this recipe earns its name. You are using about ten apples, which sounds like a lot until you see how much they cook down. Tossing them with both granulated and brown sugar gives the filling a rounder, slightly caramelized sweetness, while cinnamon and a touch of nutmeg bring warmth without overpowering the fruit itself.
When you pile the filling into the crust, do not be shy. Mound it up as high as it will comfortably go, even if it looks like too much. As the apples bake, they soften and settle slightly, so that dramatic peak is exactly what gives you a pie with real height once it is done.
Ready to make it? Here is the full step-by-step recipe for how to make a Mile High Apple Pie from scratch:
Mile High Apple Pie
This Mile High Apple Pie stacks a mountain of cinnamon spiced apples under a golden flaky crust for the ultimate showstopping dessert.
Ingredients
- 2 1/2 cups all-purpose flour, plus extra for rolling
- 1 cup unsalted butter, cold, cubed, divided between crusts
- 1 tbsp granulated sugar, for the dough
- 1 tsp salt, divided
- 1/2 cup ice water, more as needed
- 10 apples, peeled, cored, and thickly sliced, mix of Granny Smith and Honeycrisp
- 3/4 cup granulated sugar, for the filling
- 1/4 cup brown sugar, packed
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice, freshly squeezed
- 3 tbsp cornstarch, to thicken the filling
- 1 egg, beaten, for egg wash
- 1 tbsp coarse sugar, for sprinkling on top, optional
Instruction
In a large bowl or food processor, combine flour, sugar, and salt for the crust. Cut in cold butter until pea sized crumbs form.
Drizzle in ice water a tablespoon at a time, mixing just until the dough comes together. Divide into two discs, wrap, and chill for at least 1 hour.
In a large bowl, toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch until evenly coated. Let sit for 15 minutes to release juices.
Preheat the oven to 425 degrees F (220 degrees C). Roll out one dough disc and fit it into a deep dish 9 inch pie plate, letting the excess hang over the edge.
Pile the apple filling into the crust, mounding it high in the center. It will look excessive, that is exactly the point.
Roll out the second dough disc and place it over the filling, or cut into strips for a lattice. Trim and crimp the edges to seal.
Brush the top crust with beaten egg and sprinkle with coarse sugar. Cut a few slits in the top for steam to escape if using a full crust.
Bake at 425 degrees F for 20 minutes, then reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for 45 to 55 minutes, until the crust is deep golden and the filling bubbles.
Tent the edges with foil if they brown too quickly. Cool the pie on a wire rack for at least 3 hours before slicing.
Equipment
- Deep dish 9 inch pie plate
- Rolling pin
- Large mixing bowl
- Pastry cutter or food processor
- Pastry brush
Notes
Serving And Storing Your Mile High Apple Pie
Once your pie has cooled and set, it is ready for its moment. A warm slice with a scoop of vanilla ice cream is the classic move, and honestly hard to beat. If you want something a little richer, a drizzle of caramel sauce over the top takes it into full dessert-table showstopper territory.
For storage, keep the cooled pie loosely covered with foil or plastic wrap. It is happy at room temperature for a couple of days, or in the fridge for up to five if you want it to last longer. To bring leftover slices back to life, a short stint in a low oven revives that flaky crust far better than the microwave ever could.
A Few Variations To Try
- Swap half the apples for pears for a softer, slightly floral twist.
- Add a handful of dried cranberries or a splash of bourbon to the filling for a fall dinner party version.
- Use a lattice top instead of a full crust if you want to show off all that gorgeous filling underneath.
However you slice it, this recipe for Mile High Apple Pie is built to impress, and it tastes every bit as good as it looks.
