New This Month

Mile-High Apple Pie


Resist the urge to cut into this pie before it has cooled completely so the juices have time to thicken. This pie tastes even better the day after it has been baked.

  • Yield: Makes one 9-inch pie

Source: The Martha Stewart Show, Episode 1003


  • 1/2 cup all-purpose flour, plus more for rolling
  • Deep-Dish Pate Brisee
  • 5 1/2 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


  1. Preheat oven to 450 degrees. On a lightly floured work surface, roll out the smaller piece of pate brisee 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. Trim dough to within 1 inch of the pie plate. Cover with plastic wrap; refrigerate.

  2. Roll out remaining piece of dough into an 18-inch round. Transfer round to a baking sheet; cover with plastic wrap, and refrigerate.

  3. 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.

  4. 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.

  5. 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.

  6. 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.


In "Martha Bakes," the cooking time for this pie was 1 hour 15 minutes to 1 hour 35 minutes.

Reviews Add a comment

  • IraKeller
    13 NOV, 2013
    excellent term life insurance
  • babbymartha
    8 OCT, 2013
    Absolutely the best apple pie. To die for crust.
  • JodiPM
    19 NOV, 2012
    Amazing Recipe and Pate Brisee is the best pie crust!! I love how easy this pie crust is and it has always given me rave reviews with the guests!!
  • Dan Jacobson
    15 NOV, 2012
    this is an incredible pie and a sure hit with all of my closest friends. The Pate Brisee is the very best pie crust and I wouldn't use anything different for baking a pie. I have a suggestion which is to allow apples to stand for 30 minutes after adding all ingredients, drain the juice from apples and add to 1/4 cup butter and then simmer for 5 minutes, making a caramel-like sauce to pour onto apples before baking. still dot with butter to thicken before baking.