A classic! Simple, easy and delicious. Any type of Apple can be used but the tartness and firmness of the Granny Smith Apple gives this pie good texture and it isn’t ever too sweet. Use this basic pie crust recipe always making sure to chill your dough and roll it out so it is thin. You can make any fruit pie (blueberry, mixed berry, peach) with the same ingredients listed in this recipe. Slight variations can be made perhaps a bit of fresh grated nutmeg or Orange juice instead of Lemon juice, Brandy instead of Vanilla. Have fun experimenting.
One Mile High Pie
10-12 Granny Smith Apples
2 Tablespoons Flour
2 Tablespoons Cinnamon
4 Tablespoons Sugar
1 teaspoon Vanilla Extract
1 lemon (juice and zest)
3 Tablespoons Butter (cut into small cubes)
Egg wash glaze:
2 Tablespoons sugar
Preheat oven to 350°
Peeled, core, seed and cut all of the Apples into medium size chunks and set into a bowl.
Add the Apples to the remaining ingredients and toss until well coated with the Cinnamon Sugar.
Roll out enough pie dough so you have a top and bottom pie crust.
Spoon the Apples into the pie pan and cover with the remaining dough, shaping with your hands to form a high dome. Crimp the edges to seal.
Whip the egg in a bowl to make a the glaze. Paint the egg around the top and into the edges of the crust.
Sprinkle with sugar.
Cut decorations or holes into a pattern on the top of the pie to let the air escape from the pie while cooking.
Place the pie on a sheet pan and bake for approximately 1 hour.
This is our all time favorite pie. It isn’t at all sweet but on the tart side which allows for extra sweetening if you wish with a dollop of fresh whipped cream or better yet, á la mode!