Mile-High Apple Pie

This impressive Mile-High Apple Pie layers tender, spiced apples in a buttery double crust, topped with delicate pastry cutouts for a show-stopping dessert centerpiece.

Recipe Information

Total Time:

Yield:

10 servings

Ingredients

16 heaping cups peeled, cored and sliced Braeburn apples (about 20 apples)

1½ teaspoons fresh lemon juice

1 cup packed light brown sugar

½ cup granulated sugar

¾ cup all-purpose flour

1½ teaspoons ground cinnamon

1½ teaspoons ground nutmeg

½ teaspoon ground cloves

½ teaspoon salt

5 tablespoons salted butter, cut up

1 recipe No-Fail Double-Crust Pie Pastry (2 pastry disks)

1 large egg, lightly beaten

Directions

Place apples in a large bowl; toss with lemon juice. Add brown sugar, granulated sugar, flour, cinnamon, nutmeg, cloves and salt. Toss to combine.
Transfer apple mixture to a large stock pot or Dutch oven. Stir in butter. Cover and cook over low heat about 45 minutes or until apples are tender, stirring often. Remove from heat; let cool.
Meanwhile, preheat oven to 375°F. On a lightly floured surface roll each pastry disk into a 12-inch round. Fold 1 pastry round into fourths and transfer it to a 9-inch pie pan. Unfold and ease pastry into pie pan without stretching it. Trim pastry to edge of pie pan.
Spoon apple mixture into pastry-lined pan, mounding apples in center. Roll the remaining pastry round onto a rolling pin and unroll the pastry round over the apple filling; trim pastry to ½ inch of the edge of pie plate. Tuck edge of top pastry underneath edge of bottom pastry. Along edge of pie, press a teaspoon, face down, cutting through the pastry. Repeat pressing with teaspoon 2 more times to create a layered scallop design.
For a decorative cutouts, gently press pastry trimmings together. Roll pastry to ⅛-inch thickness. Using small cookie cutters, cut out desired shapes. Lightly brush top of pie with beaten egg; attach cutouts over top half of pie, slightly overlapping. Lightly brush cutouts and top of pie with egg.
Bake about 45 minutes or until pastry is golden brown. Cool on wire rack before serving.