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Martha's Favorite

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
Mile-High Apple Pie

Source: The Martha Stewart Show, October 2005

Ingredients

  • 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

Directions

  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.

Variations

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

Reviews (19)

  • 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.

  • hoseagal86 25 Oct, 2011

    This recipe is AWESOME!!!! The absolute best! It was super delicious and made me a star! It is my go-to pie and the easiest recipe to follow! Takes time and patience but completely worth it! Thanks Martha!

  • JoannaHogan 8 Feb, 2011

    Abslolutely the worst making pie crust I have ever attempted. Recipe end was very soft and then when cooled too hard to form. I literally ended up piecing the entire crust together and then dabbing finger with water to close up all the cracks. Possibly several attempts might improve, but was not worth all the trouble for me. One postive was that with all the butter, all my cracks seemed to close up during the bake and turned out looking pretty good.

  • JB157 26 Nov, 2008

    Dummy me forgot to add the flour to the filling I just did the sugar and cinamon, will this really make a huge difference with the tase? I'm thinking it just won't have a thick juice inside...Does anyone know??

  • K_in_CA 26 Nov, 2008

    I made this pie last year (BEST APPLE PIE EVER - THANKS MARTHA!) and am making it again tonight! The only thing we noticed was it had a very strong lemon flavoring, so we're using less lemon juice this time. Did anyone notice too much lemon? Wondering if I did something wrong there... Happy Thanksgiving! :D

  • cami1962 13 Oct, 2008

    I baked this pie w/ the MS Pate Brisee crust. I'm mighty proud of this pie! Had to do it twice, though. 1st, I used my blender, then my mixer, because I don't have a food processor

  • Francaise 25 Sep, 2008

    Brush the unbaked bottom crust with a beaten egg ,them your crust should be refrigerated until not glossy raw egg shines anymore and fill your pie crust;
    No more soggy bottom and very flaky pie bottom crust.
    Francaise

  • Francaise 25 Sep, 2008

    Brush the unbaked bottom crust with a beaten egg ,them your crust should be refrigerated until not glossy raw egg shines anymore and fill your pie crust;
    No more soggy bottom and very flaky pie bottom crust.
    Francaise

  • Francaise 25 Sep, 2008

    Brush the unbaked bottom crust with a beaten egg ,them your crust should be refrigerated until not glossy raw egg shines anymore and fill your pie crust;
    No more soggy bottom and very flaky pie bottom crust.
    Francaise

  • Francaise 25 Sep, 2008

    Brush the unbaked bottom crust with a beaten egg ,them your crust should be refrigerated until not glossy raw egg shines anymore and fill your pie crust;
    No more soggy bottom and very flaky pie bottom crust.
    Francaise

  • adelenne 19 Mar, 2008

    Sounds like a good idea to cook the apples before so as to drain the excess liquid away. I hate it when the liquid bubbles over the dsh and burns on the baking sheet. Thanks for the great tip!

  • angelpersson 31 Jan, 2008

    Holly,
    You might want to try cooking the apples (and lemon juice to prevent browning) in a dutch oven in the oven for about 30 minutes at about 300, stirring gently once or twice. You can drain off most of the liquid from this pot then add in the sugar, flour and spices. This reduces the liquid from the pie and helps the crust brown on the bottom. Also use a glass or ceramic pie plate and pre-heated standard metal cookie sheet without a non-stick coating underneath.

  • angelpersson 31 Jan, 2008

    Holly,
    You might want to try cooking the apples (and lemon juice to prevent browning) in a dutch oven in the oven for about 30 minutes at about 300, stirring gently once or twice. You can drain off most of the liquid from this pot then add in the sugar, flour and spices. This reduces the liquid from the pie and helps the crust brown on the bottom. Also use a glass or ceramic pie plate and pre-heated standard metal cookie sheet without a non-stick coating underneath.

  • hollygb22 28 Dec, 2007

    This does make a beautiful pie, however I found that the bottom crust turned out very soggy and almost not cooked and there was a lot of liquid in the filling. i'm chalking it up to the fact that I need to probably cook it longer..I did bake it for an extra 15 min. than the recipe called for. But, i will try this again

  • mmsrjs 29 Nov, 2007

    Ron loves Apple Pie and this has become a Favorite, its so beautiful when finished, and looks inviting, just like its saying "eat me, eat me"

  • mrs_stevens 15 Nov, 2007

    This is the only apple pie I make anymore. I think it may even be better than my grandma's. The presentation is always beautiful and everyone is always impressed with the height.

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