I’m always sad to see summer go, particularly this year for some reason, but I get so excited by the changing of the seasons. This weekend we spent an afternoon in the mountains to see the fall colors up close. We did a little hiking, soaked up the sunshine on probably one of the last hot days of the year, and took in the incredibly beautiful scenery.
It’s times like these that I’m so happy to live in Utah.
Now that it’s officially fall I’m ready to dive into fall baking, and what better way than with an apple pie? I’ll be honest, I’ve never actually made a straight up apple pie before. I know, crazy. How un-American of me. But I’ve kind of been under the impression, incorrectly, that apple pies are boring. I’m not sure what made me bake this pie, but I am so glad I did.
There is nothing boring about this pie. A mountain of spiced apples baked into a flaky pie crust sprinkled with cinnamon sugar, it is the epitome of fall in a single delicious dessert. I used local gala apples I picked up at the farmer’s market and they held up beautifully during baking. No mushy filling here. There are so many apples in this pie that when I prepared it I was doubtful they would all fit, but they did and the pie truly lives up to its “mile high” title.
A few weeks ago I showed you how to make perfectly flaky pie crust and I’m going to end this post with a few more tips I’ve learned along the way for baking fruit pies.
- When mixing the filling (usually fruit combined with sugar, cornstarch or flour, and flavorings), I wait to do it until I have the crusts all ready to go. If you let it sit for too long, the sugar can cause the fruit to release juices and you run the risk of a soggy bottom crust with all that liquid.
- I find that glass pie dishes are the best as they distribute the heat well and you can keep an eye on how brown your bottom crust is while baking.
- Always bake pies with a fruit filling on a sheet pan lined with parchment paper or a silicone liner (e.g. silpat). Fruit pies occasionally bubble over and you do not want to clean burned fruit juice off the bottom of your oven.
- After your pie is baked, let it come to room temperature before serving. This gives a chance for the filling to firm up. Cut into it too quickly and it’s probably still runny. If you want to serve the pie warm, simply reheat it in a 350 degrees oven for 30 minutes.
You may also enjoy these other apple desserts:
Apple Gouda Hand Pies by me
Pumpkin Apple Streusel Cake by Vintage Mixer
Apple Pie Breakfast Cakes by How Sweet it Is
Brandied Apple Pie by Cafe Johnsonia
Apple and Goat Cheese Tartlets with Thyme Honey by Seven Spoons
Apple and Blueberry Crumble by Foodiecrush
- Double pie crust recipe
- 5½ lbs (2.6 kg, about 16 medium) apples, sliced and cored*
- Juice of 2 lemons
- 1 cup (200 grams) + 2 tablespoons sugar
- ¼ cup + 2 tablespoons (50 grams) all-purpose flour
- 3 teaspoons cinnamon
- 3 tablespoons (42 grams) unsalted butter
- 1 large egg, for egg wash
- Preheat oven to 450 degrees F.
- On a lightly floured surface, roll out one disk of dough to a rough 13-inch circle. Transfer the crust to a 9-inch pie dish and trim up the edges so there is a 2-inch overhang.
- In a large bowl, toss the apples together with the flour, 1 cup of the sugar, 2 teaspoons of the cinnamon and lemon juice. Dump the contents into the prepared bottom crust (it will be a very large mound). Cut the butter into small pieces and put on top of the filling.
- Roll out the second disk of dough and carefully place on top of the filling. Pinch the top and bottom crusts together, then tuck under into the pie dish. Use your thumbs and fingers to create pinched pattern in the pie crust around the edge. Use a sharp knife to cut vents into the top of the crust.
- Lightly beat the egg, then brush on top of the crust. Combine the remaining sugar and cinnamon and sprinkle on top of the pie. Place pie on a sheet pan and bake at 450 degrees for 10 minutes (crust will begin to turn golden brown). Reduce the heat to 350 degrees F and bake for another 60-75 minutes until the filling is bubbling through the vents.
- Cool to room temperature before serving so that the filling has a chance to thicken. Serve warm or at room temperature. Reheat in a 350 degree oven for 30 minutes.
- Store leftovers in the fridge.
Adapted from Martha's American Food
You may also like these posts:
This page contains affiliate links, which provide me a small percentage of all purchases made through them.