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Mile-High Apple Pie

Recipe photo courtesy of Kate Mathis

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.

Source: The Martha Stewart Show, Episode 1003



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How would you rate this recipe?
  • IraKeller
    13 NOV, 2013
    excellent term life insurance
    • MS10817547
      13 NOV, 2017
  • 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.

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