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a slice of apple pue and a glass of sparking white wine

Tie Whitaker's Mile High Apple Pie

Makes 1 - double crust 10 inch pie

Ingredients

For the Pie Crust

  • 2 12 inch pie crust rounds either homemade or store bought will do. One for the bottom crust and one for the top. 

For the Apple Filling

  • 12 cups (1600 grams) apples, peeled, cored and sliced 1/4-inch thick about12 medium apples
  • 3/4 cup (150 g) packed light brown sugar
  • 1/4 cup plus 2 Tbsp (46 g) all-purpose flour spooned and leveled
  • 1 1/2 Tbsp. freshly squeezed lemon juice
  • 2 1/4 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves

For the egg wash

  • 1 Tbsp water

For the Praline Topping

  • 1 cup (200g) packed light brown sugar
  • 1 1/2 sticks (12 Tbsp) unsalted butter
  • 2 Tbsp Ran Lew Dairy whole milk Buttermilk
  • 4 Tbsp Heavy Cream
  • 1/2 tsp Kosher Salt
  • 1 Tbsp Pure Vanilla Extract
  • 1 1/2 cups chopped, Tire Swing Pecan & Nut Company Butter Roasted Pecans

Instructions

To Assemble the Pie

  1. Preheat the oven to 375 degrees. 

  2. Prep your apples. Peel, core and slice your apples, then add them to a large bowl. Add in your sugar, all-purpose flour, lemon juice, and spices. Mix together, ensuring that all of the apple slices are well coated. Set aside to let the apples soak in all the goodness!

  3. To assemble the pie. On a lightly floured surface, roll dough out into about a 12 inch circle. Roll the dough a few strokes, then use your hands to move the emerging circle around your floured surface. This will ensure that the dough will not stick to your work surface. If your circle isn’t perfect, that’s ok! You’ll be trimming it anyway. Lay it into your pie dish. 

  4. Prep the top crust. Follow the same steps for your first pie round. Slit some vents on top, in the middle, with a sharp knife (I make three). Set this one aside for the top crust assembly.

  5. Pile the filling into your pie dish. Don’t just pour the apples in. Instead, make sure the slices are tightly packed inside. Tuck them and gently press down as you pack them in so that there are barely any air pockets. 

  6. Add the top crust. Lay your second rolled-out crust on top. I add a little water to help “glue” the top and bottom crusts together. Then use kitchen shears to cut the excess crust away. 

  7. Flute or crimp the edges. Fold the crust and tuck on top of the pie dish edge. Then with your fingers flute the edges (alternatively, you can take a fork and crimp the edges. 

  8. Brush with egg wash. Combine your egg and water. Brush all over your pie. Be careful not to let it pool in the pie edges. Egg wash gives your pie crust its golden color and shine. 

  9. Let’s Bake. Bake your pie in a 375 degree oven for 60-70 minutes or until the crust is golden brown and the filling is bubbling. 

  10. Let cool. Carefully remove your pie from the oven and let cool to room temperature. As your pie cools, make your praline topping. 

For the Praline Topping

  1. While the pie cools. In a medium saucepan set over medium heat, combine brown sugar, butter, half and half (or cream), and salt. Bring mixture to a simmer. Cook until thick and bubbling, approximately 6-8 minutes. 

  2. Remove from heat. Remove your saucepan from the heat and stir in vanilla and pecans. Let cool for 30 minutes before pouring over the pie. The praline can be made ahead of time. If doing so, reheat it over low heat until it’s back to pourable consistency. 

  3. Let topping set and cool. Make sure the praline topping is cool and set before serving. Enjoy!