Mile-High Apple Pie

A mile high apple pie packed cut in half to reveal an apple packed pie.

5 from 4 reviews

This is a deep dish Apple Pie, heavy on the apples for sure. It's best to bake this pie in a deep dish 9" pie plate, preferably a ceramic pie plate (the text above gives recommendations). While your pie won't look as tall as it would in a regular 9" pie plate, the deep dish pie plate will help ensure your pastry holds all that apple in without the weight of them breaking the seal during baking. Make sure your apples are completely cooled before filling your pie, and if possible, let the assembled pie chill in the freezer for 30 minutes or so before baking. The apples are basically fully cooked before being placed in the unbaked pastry, so your only job in terms of baking the pie is to ensure the bottom and top crusts are properly cooked. Cooking the pie on the lowest rack will help brown the bottom crust. Just make sure you don't burn your crust edges by covering them with foil after the first 20 minutes or so of baking time. If you find your top crust isn't as brown as you'd like after about an hour of baking you can move the pie to the upper part of the oven. The heat will reflect off the top of the oven and brown the top crust more quickly.


For Pastry:

For Filling:

  • 5-½ pounds baking apples, peeled, cored and sliced thinly (about 10-12 large apples)
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/2 cup (110 grams) packed light brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 1-1/2 teaspoon ground cinnamon
  • 1 teaspoon salt
  • ¼ teaspoon grated nutmeg
  • 3 tablespoons (21 grams) cornstarch (or ¼ cup flour)
  • 1/2 cup + 2 tablespoon fresh apple cider (see note)
  • 2 teaspoon vanilla extract
  • 2 tablespoons unsalted butter

For Egg-wash:

  • 1 large egg
  • 1 teaspoon water
  • Coarse sugar or raw sugar


  1. Prepare the pastry, let rest overnight.

Cook the Apple Filling:

  1. Add apples, lemon juice and zest, brown sugar, granulated sugar, cinnamon, salt, nutmeg and ½ cup apple cider to a large heavy-bottomed pot. Combine and let macerate at room temperature for at least 30 minutes or up to 1 hour. 
  2. Stir the apples one more time then cover the pot, turn the heat to medium-high and begin to cook the apples. Cook for 5 minutes and then stir the apples to make sure the apples on the top are now on the bottom. Return the cover to the pot and cook for 5 more minutes.
  3. Create a slurry: Place cornstarch in a bowl and add in remaining 2 tablespoons apple cider and whisk until completely combined. 
  4. Remove the lid from the pot, while mixing add the cornstarch slurry to the apples and stir until dissolved. Continue cooking until the mixture is thickened, about 3 minutes. 
  5. Remove from heat and stir in the butter and vanilla. Place apples in a shallow dish and let apples cool completely to room temperature, or overnight in the refrigerator.

To Assemble and Bake:

  1. Preheat oven to 425ºF and place an oven rack in the lower part of the oven when ready to bake. Roll out the pastry: Roll out 2 pie pastry disks to an 13″ circle. Fit 1 pastry in a deep dish ceramic 9” pie plate, making sure to press the pastry into the sides and the bottom.
  2. Place the completely cooled apple filling inside of the pie, taking care to layer the apples, leaving very little space in between the apple pieces. Pour any remaining apple juices inside of the pie pastry. Top with rolled out pie dough, seal and crimp edges.
  3. If possible, place entire pie in freezer for 30 minutes to ensure very chilled pastry.
  4. Make egg wash by whisking egg and water. Brush on the top of pie and sprinkle with coarse sugar, if desired. Pierce the pie with knife to create 4 steam vents.
  5. Bake in the preheated oven on the lowest rack for 20 minutes. Cover the edges of the crust with aluminum foil, then return to the oven and continue to bake for 30 to 40 minutes or until crust is golden brown.
  6. Let rest for at least 6 hours before serving.


Gala and Granny Smiths apples are the perfect combination of apples to use for this pie.

Do not mistake fresh apple cider (which is unfiltered apple juice) for apple cider vinegar.

This recipe uses a lot of apples. You might find it difficult to evenly combine the apples in the pot so go ahead and get in there with your hands when you are mixing them all up together.

Have a question or looking for tips? The text written above the recipe is always a great first place to start! There are always loads of explanations, tips and technical advice shared before the recipe.

Keywords: Mile High Apple Pie, Deep Dish Apple Pie