Classic Mile-High Apple Pie Recipe: Simple, Foolproof & Impressive by Melissa Vickers
We did blueberry pie, my no name pie from from my husband’s Aunt Ruth and pumpkin pie. The most recent is this apple pie recipe. Other than some time to slice six apples, it is easy and makes an impressively mounded pie that, coupled with a dollop of vanilla ice cream, will turn the head – or taste buds – of even the diehard chocoholics.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 70 minutes
Servings: Makes 1 pie
- 2 store-bought pie crusts (or make your own!)
- 6 large Granny Smith apples, peeled
- 1 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 cup cornstarch
- 1/4 cup salted butter, chilled and cut into small pieces
- 1 large egg beaten
- 1 tablespoon granulated sugar
Here’s how to make it:
- Place one crust in your favorite pie pan.
- To prepare filling, combine sugar, cinnamon and cornstarch with a wire whisk in a large bowl.
- Cut apples into thin slices. I use an apple cutter that makes eight pieces, and then slice each piece into four thin slices. Add apples to bowl and mix to coat apples completely. Dot the apples with the pieces of butter.
- Place second crust on top, crimp the edges and cut a few slits. Brush with beaten egg and sprinkle 1 tablespoon of sugar on top.
- Place pie on center rack of oven. Bake in a preheated 400-degree F oven for 20 minutes. Reduce heat to 350 degrees F and bake 30 additional minutes, or until crust is golden brown and filling is bubbling through steam slits.
Note: You can use other apples, but the tartness of the Granny Smith apples combined with the sugar and cinnamon really make this pie sing!
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