Mile-High Apple Pie

Total Time:
2 hr 15 min
Prep:
30 min
Inactive:
50 min
Cook:
55 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 4 Granny Smith apples, peeled, cored and quartered
  • 4 McIntosh apples, peeled, cored and quartered
  • 1 tablespoon lemon juice
  • 2 tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 5 tablespoons all-purpose flour, plus more for dusting
  • Perfect Pie Dough, recipe follows
  • One 7-ounce tube marzipan almond paste
  • 1 egg, beaten, for egg wash
  • Perfect Pie Dough:
  • 3 cups flour, plus more for dusting
  • 1 teaspoon salt
  • 1 1/2 cups (3 sticks) unsalted butter, cut into small pieces, chilled or frozen
Directions
  • Preheat the oven to 400 degrees F.

  • Cut the quartered apples into 1/2-inch slices and mix with the lemon juice in a large bowl. Melt the butter in a large skillet over medium-high heat. Add the apples, toss to coat and cook, 5 to 7 minutes. Sprinkle the sugars, cinnamon, salt, nutmeg and allspice over the apples and toss to coat evenly. Sprinkle the flour over the mixture to thicken, and then let cool completely.

  • Roll out one of the Perfect Pie Dough discs on a floured surface. Fit into a 9-inch pie plate, giving yourself a 1/2-inch overhang. Roll the marzipan between 2 pieces of parchment paper into a 9-by-1/8-inch-thick circle. Place the marzipan over the bottom crust. Dock the bottom crust, using a fork, and fill the pie with the apple mixture.

  • Roll out the second pie dough disc to fit on top of the apples. Place on top of the pie and trim the edges to about 1/2-inch overhang. Pinch the top crust to the bottom, fluting the edge or pressing to seal with the tines of a fork. Vent the pie by cutting 4 slits in the top, and brush with the egg wash.

  • Transfer the pie to a sheet tray and bake until the crust is golden brown and the filling is bubbly, 45 to 50 minutes. Let cool 20 minutes before serving.

Perfect Pie Dough:
  • Mix the flour and salt together in a food processer. Add the butter into the flour mixture and pulse until you have large pea-size chunks scattered throughout.

  • Add 8 to 10 tablespoons ice water slowly, while stirring with a fork, just until combined. Transfer to a floured surface, divide in half, shape into 2 discs and wrap separately in plastic wrap. Refrigerate at least 30 minutes.


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