So last week I told you about our trip to Oak Glen that resulted in no apples. One of the main reasons for that trip last week was so my mom could make an apple pie. Martha Stewart’s Mile High Apple Pie to be exact.
Fortunately for my mom (and the rest of us who wanted to eat pie), *Plowboy’s Market was chock full of delicious apples that were just begging to be baked in a pie.
*Stay tuned for a post in the future about the greatness that is Plowboy’s Market.
Anyway, my mom got to make her pie and the end result was absolutely delicious. Given that this pie was made from a Martha Stewart recipe, would you really expect anything less?
Mile High Apple Pie (makes one nine-inch pie)
- 1/2 cup all-purpose flour, plus more for rolling
- Pie Crust (my mom made her own, but you could use store bought as well)
- 5 1/2 pounds firm tart apples (about 14). This mix included Granny Smith, Gala, and Fuji apples.
- 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
Preheat your oven to 450 degrees. On a lightly floured work surface, roll out your pie crust into a 15-inch round about 1/8-inch thick, dusting surface with flour to prevent sticking, as needed. Brush off excess flour. Roll dough around rolling pin, and place over a deep-dish 9-inch pie plate. Line plate with dough, pressing it into the corners. Refrigerate the dough.
Roll out remaining piece of dough into an 18-inch round. Transfer round to a baking sheet; cover with plastic wrap, and refrigerate as well.
Peel and core apples, and cut into 1/4-inch-thick slices. Place slices in a large bowl; sprinkle with lemon juice to prevent discoloration. In a small bowl, combine flour, sugar, and cinnamon; toss with apple slices.
Remove remaining dough from refrigerator; place apple mixture into prepared pie plate, mounding it in a tall pile. Dot filling with butter. Place dough round over the apples. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.
Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk with 2 tablespoons water to make a glaze. Brush surface with egg glaze; sprinkle with sugar. Place on a baking sheet, this will catch any juices that may overflow during baking. Bake until crust is golden, about 15 minutes.
Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and juices are bubbling, 45 to 50 minutes. Remove from oven, and let cool completely before serving.