This deep dish apple pie is one heck of a crowd-pleaser!

>> Jump to the recipe

Mile High Apple Pie |

This is the apple pie to end all apple pies, and the only apple pie recipe you’ll never need. It’s simple and classic— just a pile of apples spiced with cinnamon, baked into a homemade butter pie crust.

However, there is one obvious thing that sets this apple pie apart from all the others. With nearly six pounds of apples inside, it’s sure to be the largest apple pie you’ll ever bake!

Mile High Apple Pie |

My family has been enjoying this pie for years, and it’s actually been on my site since 2012. But I’ve always been bugged by the big gap between the crust and the filling after it came out of the oven. False advertising!

So with a little help from google, I figured it out. It’s an easy solution, really— you just have to cook down the apple filling before assembling the pie. All the shrinking and slumping happens on the stove and not in the pie.

This means more apples, a taller pie, and bigger smiles when you make that first slice.

Mile High Apple Pie |

Just look at it! Seriously, how do you like them apples?

This pie is meant to feed a crowd, as you can easily get 12-16 tall slices out of it. And it’s just begging to be a part of your next fall and/or holiday gathering. Vanilla ice cream optional, but highly recommended.

Mile High Apple Pie |

Tip: The best apples for baking

The best apples to bake with are ones that are tart, firm, and won’t break down in the oven. Granny smith, jonagold, jonathan, gala, honeycrisp, and pink lady/cripps pink are all great varieties to choose from. Stick to one type of apple, or feel free to combine several varieties to get even bigger flavor.

Mile High Apple Pie |

>> Have you tried this recipe? I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.

Mile High Apple Pie
A deep dish apple pie meant to feed a crowd! Perfect for holiday entertaining.
Yield: 1 9-inch pie
Pie crust:
  • 2½ cups (300 grams) all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup (226 grams) unsalted butter, cold and cut into cubes
  • ½ cup (118 ml) buttermilk, cold
Apple filling and assembly:
  • 5½ lbs (2.6 kg, about 16 medium) apples, peeled and sliced into ¼-inch pieces
  • Juice of 2 lemons
  • 1 cup (200 grams) + 2 tablespoons granulated sugar, divided
  • ¼ cup + 2 tablespoons (50 grams) all-purpose flour
  • 3 teaspoons cinnamon, divided
  • 1 large egg + 1 teaspoon water, for egg wash
To make the pie crust:
  1. Combine the flour, sugar, and salt in a bowl. Add the cubed butter and toss to coat. Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. Mixture will be very flaky.
  2. Return mixture to the bowl and place in the freezer for 10 minutes to chill the butter.
  3. Remove from freezer and add the cold buttermilk. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add additional buttermilk a teaspoon at a time.
  4. Divide the dough in half and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge for at least 1 hour and up to 5 days.
To prepare the pie filling:
  1. In a large skillet add the apple slices, lemon juice, 1 cup of the sugar, the flour and 2 teaspoons of the cinnamon. Set over medium high heat. Stir frequently as the sugar dissolves and the apples soften. Simmer until apples are soft but still hold their shape and the juices have thickened, about 15 minutes. The whole mixture should appear to be reduced by a third. Set aside to cool while you prepare the crust.
To assemble the pie:
  1. Preheat oven to 400 degrees F.
  2. Let the dough rest at room temperature for five minutes. On a lightly floured surface, use a rolling pin to roll out the dough into a rough 13 inch circle. Dough should be about ¼ inch thick. Transfer dough to 9-inch pie dish. Roll out the second disk of dough.
  3. Dump the cooled apple pie filling into the bottom crust. Transfer the second crust to the top of the pie. Trim edges to about 1 inch.
  4. Fold the edges of the top and bottom crusts together and use your index fingers and thumb to pinch into a pattern. Brush with egg wash. Combine remaining sugar and cinnamon and sprinkle over the top of the pie. Cut a few slits in the crust as vents for steam.
  5. Place pie on a sheet pan to catch any filling that bubbles over. Bake pie until golden on top and filling bubbles through vents, about 1 hour. If crust browns too quickly, cover loosely with foil.
  6. Let the baked pie come to room temperature on a wire rack for several hours before serving, to allow the filling to finish thickening. Serve with whipped cream or vanilla ice cream.
For more pie crust tips and step-by-step photos, check out my foolproof flaky pie crust tutorial.

Note: This recipe was originally published in September 2012. Photos have been updated, and recipe method has been improved.

You may also like these posts:

Keep in touch! Subscribe to Completely Delicious and follow me on Twitter, Facebook, Pinterest and Instagram.

This page contains affiliate links, which provide me a small percentage of all purchases made through them.


20 Responses to Mile High Apple Pie

  1. Stephanie says:

    I’ve never made apple pie either! Then again, I prefer fresh fruits over baked fruits.

    I know, I’m weird..

    • Annalise says:

      I totally understand! I always have good intentions of baking with the fruit that I buy but more often than not I can’t help myself and eat it all up before I get the chance.

  2. This looks yummy. Can I ask if you take your photo’s outside? It looks like some are taken on a deck or patio. Looks great.

  3. Beautiful! Love the look of this!

  4. Sues says:

    This pie looks absolutely amazing! And your foliage photos are just lovely!

  5. Deborah says:

    Now that I think about it, I don’t think I’ve ever made just an apple pie before, either! I have a sour cream apple pie that is my all-time favorite, but I’m thinking I need to try this because it looks amazing!

  6. Keisha says:

    This looks so good i can practically taste it! There’s nothing more comforting than a big slice of apple pie and homemade vanilla ice cream. I’ve been bugging my friends about a day trip to an apple orchard to pick some apples and enjoy the beautiful fall weather. I think I just found my weapon of bribery…who can turn down this pie!

  7. I have never seen such a tall pie. You have a special gift of pie making 🙂

  8. Lynna says:

    Apple pies are my favorite~ you definitely got me at mile high!

  9. Priya says:

    Super tempting irresistible pie.

  10. carrian says:

    WOW. Are you kidding me? That is completely gorgeous! Oh friend, I cannot tell you how much I’ve been craving apple pie. I wish we could all eat pie together

  11. Becky (from the park) says:

    First, YUM. Second, where is that hike?! It looks amazing!

  12. Bassetthound7 says:

    That gap you mentioned between the apples and crust . . ? Its where you put the slice of cheddar cheese!

  13. Yvette says:

    How long do you usually bake this pie for?

Leave a Reply

Your email address will not be published. Required fields are marked *