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Mile-High Apple Pie

Mile-High Apple Pie

  • Prep

    25 m
  • Cook

    1 h
  • Ready In

    4 h 25 m
Tiffany

Tiffany

If you've ever prayed for an apple pie recipe with a substantial, luscious, juicy apple filling, but without a flood of juice when you cut it, then this tall, majestic creation is for you. Potato starch keeps the filling inside the pie where it belongs, but without the chalky, pasty texture often caused by using flour. The juices here are thick and clear, without that thick, sticky 'supermarket' feel. They coat the apple slices lightly and beautifully with no soupiness.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 46.6g
  • 15%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 160 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Position an oven rack in the lower part of the oven and place a baking stone on it.
  2. Place the apples into a large mixing bowl, and toss with the lemon juice.
  3. Stir the potato starch, 3/4 cup sugar, cinnamon, and nutmeg together in a bowl.
  4. Roll out half of the pie crust pastry on a lightly floured surface and fit it into a 10 inch pie plate. Pile half the apples into the crust, and dot with half the butter pieces. Sprinkle half of the potato starch-cinnamon sugar mixture over the apples. Pile the remaining apples into the pie plate. Sprinkle with the remaining butter pieces and sugar mixture. Roll out the remaining pie crust pastry, and place carefully over the apples. Pinch and crimp the edges to seal the crusts. Use a fork to poke holes in the top crust in a few places. Brush the top crust with milk, and sprinkle with 1 tablespoon sugar.
  5. Place the pie in the preheated oven on the baking stone. Immediately lower the heat to 350 degrees F (175 degrees C). Bake until the crust is golden brown, about 60 minutes. Check half way through the baking time, and cover the edges with aluminum foil for the last 30 minutes if necessary to prevent over-browning. Cool 3 hours on a wire rack before serving.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Strutts Wife
38

Strutts Wife

11/20/2007

Wow wow and double wow!! I can't believe how AWESOME this recipe is! I took it to a church potluck and there wasn't a crumb left and got many requests for the recipe. It is really juicy but not runny at all. Next time I think I will bump up the cinnaman since we love extra spice but most will probably find the original amount just fine. You HAVE to try this!

DONNACLARK
20

DONNACLARK

12/3/2007

I made this for Thanksgiving and it was sooooooo yummy! This was my first ever apple pie. My youngest son loves apple pie and requested one, so I browsed around here and found this. We like 2 crust fruit pies versus lattice topped. The only challenge was a 10" pie crust recipe. I was in a huge rush and didn't have time to search for one. I ended up using the store bought ready made (sorry to all the purists..LOL!) It was probably a little thin, but I had to make do. It actually was quite tasty. I sliced the apples really thin as I don't care for undercooked apples in pie and they melted in your mouth. My MIL usually does T-giving and makes apple pie...burns the edges of the crust...yuck..and the apples are kinda hard, so I was happy to give it a go! (No, I don't hate my MIL, I actually love her!) Thanks for the recipe...how 'bout a 10" pie crust recipe????

ALIA_26
15

ALIA_26

9/26/2008

I made this recipe yesterday to have for dessert. This was a great apple pie. I did substitute instant tapioca for the potato starch and added a little bit of apple cider I bought from the orchard where I purchased the apples. I am terrible at rolling anything out (I will need more practice perfecting a dough) so I used refrigerated crust. My family loved the pie.

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