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    Home > Recipes > Pies + Tarts

    Mile High Apple Pie

    Published: Feb 28, 2015 | Updated: Aug 31, 2022

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    Mile High Apple Pie Chef Farr
    Mile High Apple Pie Chef Lindsey Farr

    You will love this easy Mile High Apple Pie! It has 5 pounds of apples flavored with brown sugar and lemon juice. I precook the filling and then bake it inside a flakey, buttery pie crust for the perfect apple pie!

    Jump to Recipe
    Mile High Apple Pie tablescape

    Baking the best Mile High Apple Pie requires a few extra steps, but it is worth it! I precook the apple pie filling so that the filling and the crust are both perfectly baked and there is no gap between the apple filling and the top crust. Just like my Perfect Blueberry Pie and Mixed Berry Pie, you must cool the filling before assembling the pie. Hot filling will melt the butter in your crust and you won’t get those beautiful flakey layers!

    I used my All-Butter Pie Crust made using the Stand Mixer Method in this video, but you could use this Vodka All-Butter Pie Crust or an Old Fashioned Shortening Pie Crust.

    Table of Contents
    • How to pre-cook apples for pie
    • How to keep precooked apple pie filling from being soggy?
    • Ingredients
    • Frequently Asked Questions
    • How to serve Mile High Apple Pie?
    • Chef Lindsey's Recipe Tips
    • Recipe
    • Comments
    YouTube video

    How to pre-cook apples for pie

    Time needed: 28 minutes.

    Mile High Apple Pie is what dreams are made of--and pre-cooking your apples is an easy step!

    1. Prep baking sheets:

      Freeze two rimmed baking sheets.

    2. Cut apples:

      Peel, core and quarter apples. Slice about ¼ inch thick.

    3. Mix ingredients:

      Combine apples lemon juice, lemon zest, cinnamon, sugars, cornstarch and butter in a large pot.

    4. Cook:

      Simmer over low heat until the apples begin to release their juices. Increase heat to medium and cook until filling has thickened and apples are crisp tender.

    5. Chill:

      Pour filling between two frozen baking sheets lined with parchment paper in a single layer. Cover with plastic wrap and poke a few ventilation holes. Refrigerate until cold.

    Mile High Apple Pie sliced interior

    How to keep precooked apple pie filling from being soggy?

    1. Choose the right apples for your Mile High Apple Pie: I choose crisp, tender apples that hold up to baking such as honeycrisps, Braeburn, Jonagold, Cripps Pink, gala, granny smith and Pink Ladies.
    2. Cook until crisp-tender: Think of this as the sweet version of “al dente pasta.” You want the apples to be tender and fully cooked but some still crunchy.
    3. Rapidly cool the filling: I freeze baking sheets lined with plastic wrap or parchment paper. Pour the hot filling out in a single layer between two frozen baking sheets. Cover with plastic wrap, poke a few holes and then refrigerate until cold. This will keep the apples from over-cooking.
    Mile High Apple Pie ready for serving

    Ingredients

    • Apples: When baking I use a large variety of apples! This creates a more complex flavor even in simple dishes. Choose apples that that retain their flavor and texture when cooked like gala, honeycrisp, pink lady, or Braeburn.5 pounds is a whole lot of apples – so why not have a variety?
    • Lemon Juice: Lemon juice adds a lovely flavor to the apples in this Mile High Apple PIe! My motto for citrus juices is that fresh is always best. If you must use store-bought lemon juice, try to find a frozen option that is frozen fresh juice, or sometimes it can be found in the refrigerator section. If it looks dark in color, then it is no longer going to taste fresh.
    • Lemon Zest: Be sure to zest only the bright yellow parts of the lemon peel for the most concentrated flavor and to avoid the bitter white pith. It is also helpful to zest before you juice!
    • Cinnamon: I use Saigon cinnamon but any cinnamon will be delightful.
    • Light Brown Sugar: Using light brown sugar adds sweetness along with a little moisture and a nice, rich molasses flavor.
    • Sugar: I use granulated sugar in this pie. It is here for the more obvious flavor reasons, but also to retain moisture and improve texture.
    • Cornstarch: Cornstarch is a thickener and it helps bind all the ingredients together when the Mile High Apple Pie is baked. It also acts as a stabilizer before baking.
    • Butter: I typically use unsalted butter for baking, because you want to control the amount of salt you are adding. Every brand is different and it makes adjusting the recipe a challenge.
    • All Butter Pie Crust: I used my All-Butter Pie Crust made using the Stand Mixer Method shown in this video, but you could use this Vodka All-Butter Pie Crust or an Old Fashioned Shortening Pie Crust.
    Mile High Apple Pie side view

    Frequently Asked Questions

    How do you store Mile High Apple Pie?

    Store baked Mile High Apple pie at room temperature for 3 days or refrigerated for 1 week. It can also be frozen for up to 2 months. Wrap the cooled pie in plastic wrap before storing.

    How long will apple pie keep?

    Mile High Apple pie will keep 3 days at room temperature, a week refrigerated or up to 2 months frozen.

    Can you freeze apple pie?

    Baked Mile High Apple pie freezes brilliantly. Cool pie completely at room temperature, then wrap well and refrigerate until cold. Place wrapped pie in the freezer for up to 2 months.

    How do you reheat it?

    For the best results, Mile High Apple pie can be reheated in a preheated 350F oven. Bake until filling is warmed and the crust has re-crisped

    Can you make fruit pies in advance?

    Prepare the pie crust up to a week in advance. I usually wrap and store these in the freezer. The pre-cooked and cooled pie filling can be made up to a week in advance or it can be frozen for up to 2 months. You can prepare and bake the pie up to one week in advance.

    Will the apple pie recipe multiply?

    This pie recipe will easily multiply. Just be sure you have the ability to cook and cool the apple pie filling. You can also precook it in batches.


    Do I have to precook apples for mile high apple pie?

    You do not have to precook apples for mile high apple pie but precooking the apple pie filling will avoid having an underdone filling and overbaked crust. It will also eliminate the gap between the apple pie filling and the top crust!

    Which apples are best for apple pie?

    I choose crisp, tender apples that hold up to baking. I also use a variety of apples to vary the flavor and sweetness. Choose between honeycrisps, Braeburn, Jonagold, Cripps Pink, gala, granny smith and Pink Ladies.

    Double Crusted Fruit Tart slice on blue plate

    How to serve Mile High Apple Pie?

    This Mile High Apple Pie can be served warm or cold. I love it warmed up with a generous scoop of vanilla bean ice cream for the cool, creamy contrast. For an extra decadent dessert, spoon over some of the best caramel sauce! You could also serve it with a drizzle of vanilla bean anglaise, which basically tastes like melted ice cream!

    Double Crusted Fruit Tart sliced in pie dish
    Mile High Apple Pie Chef Farr
    Mile High Apple Pie Chef Lindsey Farr
    Chef Lindsey Farr

    Chef Lindsey's Recipe Tips

    This tip comes straight from a professional pastry kitchen. Rapidly cool the filling to keep it from overcooking and to speed up the assembly process! I freeze baking sheets lined with plastic wrap or parchment paper. Pour the hot filling out in a single layer between two frozen baking sheets. Cover with plastic wrap, poke a few holes and then refrigerate until cold. This is essentially how I make apple pie filling from 8 cases of apples at a time for my Pastry Shop.

    Double Crusted Fruit Tart unsliced

    Recipe

    Mile High Apple Pie slice on blue plate

    Mile High Apple Pie

    Chef Lindsey
    You will love this easy Mile High Apple Pie! It combines a brown sugar lemon apple filling with a flakey, buttery, and generously sugared crust for the perfect apple pie!
    Prevent screen from sleeping
    PRINT Pin Recipe
    Prep Time 45 minutes
    Cook Time 1 hour
    Total Time 1 hour 45 minutes
    Course Dessert
    Cuisine American
    Servings 12 people
    Calories 320 kcal

    Ingredients
     

    For the Pie Filling:

    • 11 cups apples (peeled, cored and cut into ¼ inch slices. From 5 lbs of whole apples)
    • 2 tablespoons lemon juice (freshly squeezed from about 1 lemon)
    • 1 lemon (zested (bright yellow parts only!))
    • 1 teaspoon cinnamon
    • ¾ cup light brown sugar
    • ¾ cup granulated sugar
    • ¼ cup cornstarch
    • 2 tablespoons butter (cubed)

    For the Crust

    • 2 all-butter pie crusts (homemade or store-bought)
    • Heavy cream & granulated sugar for sprinkling
    US Customary - Metric

    Instructions
     

    Prepare the Filling:

    • Freeze two rimmed baking sheets.
    • Peel, core and quarter apples. Slice about ¼ inch thick either by hand or with a mandolin. The mandolin will speed up the process and also make more consistent slices.
    • Combine apples lemon juice, lemon zest, cinnamon, sugars, cornstarch and butter in a large pot.
    • Simmer over low heat until the apples begin to release their juices. Increase heat to medium and cook until filling has thickened and apples are crisp-tender. Some will look translucent and other not. You don’t want to overcook your filling at this stage. It still has to cook again!
    • Pour filling between two frozen baking sheets lined with parchment paper. The filling should be in a single layer. Cover with plastic wrap and poke a few ventilation holes. Refrigerate until cold. This rapidly cools the filling and stops the cooking process.
    • This can be done up to a week in advance.

    Mile High Apple Pie Assembly:

    • Preheat your oven to 425°.
    • Roll out your pie crusts on a lightly floured surface into two circles that are roughly 2 inches larger in diameter than your pie dish, to a little more than ⅛th of an inch thick. Line an ungreased pie dish with one of the crusts, allowing the excess to hang over the edges. Place on sheet pan, cover and chill.
    • Place top crust on parchment lined sheet pan, cover with plastic wrap and chill until ready to use.
    • Pour cooled apple filling into the pastry lined pie dish, mounding them in the center. Place the top crust over the filling; cut vent holes on top (you can also make cute cutouts before placing the top crust over the filling.); trim all but ½ inch excess dough from around the edges; press the top and bottom crust together, fold under and create a decorate edge. You can flute the edges or press with a fork, or even decorate with cutouts from your scraps.
    • Brush the top with heavy cream and generously sprinkle with granulated sugar.
    • Bake in preheated oven 15 minutes; lower the temperature to 350° and bake until the filling is bubbling and the crust is brown about 45-60 minutes longer.

    Video Instructions

    YouTube video
    Keyword apple dessert recipe, easy pie recipe, old fashioned apple pie, pie crust
    Tried this recipe?Mention @cheflindseyfarr
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    Recipe Rating




    Comments

    1. Nora (A Clean Bake) says

      March 04, 2015 at 5:00 pm

      Ooh thanks for the great pie tips!

      Reply
      • Lindsey says

        March 10, 2015 at 6:52 am

        You are most welcome!

        Reply
    2. Kelly - Life Made Sweeter says

      March 03, 2015 at 8:12 am

      This mile high pie is gorgeous, Lindsey! I would never be able to tell it cracked. I always run into problems with pie dough too so I loved learning that tip. I wish I had a big ginormous slice of this heavenly pie for breakfast! Yum!

      Reply
      • Lindsey says

        March 10, 2015 at 6:56 am

        Ugh pie dough. I am hoping to never have that problem again! but that is probably wishful thinking!

        Reply
    3. Stacy | Wicked Good Kitchen says

      March 03, 2015 at 7:40 am

      Oh my goodness, Linds! Your apple pie whether mile high or cavernous looks divine! I, too, have learned about pre-cooking the apple filling. (For me, it was a good ol' recipe from Williams-Sonoma that was educational.) Thanks for sharing your recipe along with great tips!

      Reply
      • Lindsey says

        March 10, 2015 at 6:58 am

        Next time pre-cook then devour!!!

        Reply
    4. Dorothy @ Crazy for Crust says

      March 02, 2015 at 9:25 pm

      It's gorgeous!! My favorite pie, right there!

      Reply
    5. Shashi at RunninSrilankan says

      March 02, 2015 at 1:48 pm

      Your little trick of sugar on everything sure had me fooled - I didn't notice any cracks - I sure was mesmerized by the sugar and overtaken by the thought of a spoonful of that pie! WOW!

      Reply
      • Lindsey says

        March 03, 2015 at 6:57 am

        Lol *see*! Blinded by the sugar!

        Reply
    6. Karen @ On the Banks of Salt Creek says

      March 02, 2015 at 11:19 am

      I made an apple pie like that before (I'm sure not as tasty) and it was so annoying the gap where the apples shrunk but the crust didn't. It did taste good even though I'm not an apple pie kind of gal.

      Keep those recipes and tips coming.

      Reply
      • Lindsey says

        March 03, 2015 at 6:59 am

        I cut into it and I was visibly disappointed! And not just because I'm a food blogger and everything needs to LOOK perfect! Precook thy apples!

        Reply
    7. David @ Spiced says

      March 02, 2015 at 9:03 am

      Well it looks like you are indeed learning something down there in NYC. I was starting to think you just took pictures with celebrities and tried to make me jealous. (Just for the record, I am indeed jealous.) I'm also jealous of this pie. If this pie would a theme song, it would be "Pour Some Sugar on Me." Red light...yellow light...green light...GO! 🙂

      Reply
      • Lindsey says

        March 03, 2015 at 7:03 am

        Haha! MEAN! I think I've learned a thing or two 😉
        And Heck yes "Pour some sugar on me" would definitely be the theme song of this pie! Well chosen!

        Reply
    8. Jessica @ Sweet Menu says

      March 01, 2015 at 10:35 pm

      Oh my! What a talent you are! This apple pie looks EXCEPTIONAL!

      Reply
      • Lindsey says

        March 02, 2015 at 6:56 am

        Aww thanks, Jess! xo

        Reply
    9. marcie says

      March 01, 2015 at 12:09 pm

      This pie looks incredible -- I love how high that crust is! The cavernous thing is pretty cool. 🙂 This looks like a perfect piece of pie in your photos -- I would never have known you encountered problems whatsoever. Pinning this bad boy! 🙂

      Reply
      • Lindsey says

        March 01, 2015 at 4:01 pm

        Thanks for the pin, love! OMG so many issues! You know how it is...there are some tears in that pie dough! lol

        Reply
    10. Steph says

      February 28, 2015 at 2:52 pm

      Omg! I don't know what you're talking about! This pie is BEAUTIFULLL </3 My heart aches just looking at it! And wahh, it's so cool that you're learning the science behind what happened to your dough!

      Reply
      • Lindsey says

        February 28, 2015 at 8:07 pm

        Aww thanks Steph! I am loving that I am learning the science behind the baking too! It's my favorite part. Scratch that. Eating is my favorite part! 🙂

        Reply
    11. June Burns says

      February 28, 2015 at 1:47 pm

      Wow, that really is mile-high! I'd love a nice fat slice of that 🙂

      Reply
      • Lindsey says

        February 28, 2015 at 6:29 pm

        Thanks, June!!! Don't forget the ice cream!!!

        Reply

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