Mile-High Apple Pie
Cheri Clotiaux Stringer (originally from friend, Gay Dippel)
Yield: 8-12 servings
2 cups flour
1 cup shortening (butter-flavored Crisco)
6 Tbsp ice water
1 tsp salt
1 Tbsp sugar
2-3 Tbsp butter
8-10 large tart apples (Granny Smith work best)
1 1/2 cups sugar
1/4 cup flour
2 tsp cinnamon
3/4 tsp nutmeg
Mix 2 cups flour with salt and tablespoon of sugar. Cut in shortening until well blended. Stir in ice water until dough forms a ball. Separate in half (top and bottom crusts). Roll out one of halves and place in bottom of a deep dish pie plate — do not trim.
Peel, core and slice apples. (l use a mechanical apple peeler — it allows you to get more apples into the stack). Mix sugar, flour and spices and sprinkle half mixture over apples in crust. Add remaining apples, then remaining mix. Preheat oven to 350˚F.
Add top crust, overlapping bottom. Trim excess from top crust and set aside. Roll bottom edge over top and flute. With remaining pieces, cut out shapes to decorate top of pie. Cut slits or shapes around top of pie for venting.
Add dollops of butter over top and sprinkle with cinnamon and sugar. Bake on top of a foiled-line pan — it will run over!
Bake for 1 1/2 hours. You may freeze before baking. Just thaw and cool.
Yield: 8-12 servings
This pie has more apples in it than you can imagine! The challenge is to see how many apples you can get in this pie and how high you can stack them. It could be on its way to becoming a new Thanksgiving favorite, after being introduced in 1999. (Nov 2000)
2 cups flour
1 cup shortening (butter-flavored Crisco)
6 Tbsp ice water
1 tsp salt
1 Tbsp sugar
2-3 Tbsp butter
8-10 large tart apples (Granny Smith work best)
1 1/2 cups sugar
1/4 cup flour
2 tsp cinnamon
3/4 tsp nutmeg
Mix 2 cups flour with salt and tablespoon of sugar. Cut in shortening until well blended. Stir in ice water until dough forms a ball. Separate in half (top and bottom crusts). Roll out one of halves and place in bottom of a deep dish pie plate — do not trim.
Peel, core and slice apples. (l use a mechanical apple peeler — it allows you to get more apples into the stack). Mix sugar, flour and spices and sprinkle half mixture over apples in crust. Add remaining apples, then remaining mix. Preheat oven to 350˚F.
Add top crust, overlapping bottom. Trim excess from top crust and set aside. Roll bottom edge over top and flute. With remaining pieces, cut out shapes to decorate top of pie. Cut slits or shapes around top of pie for venting.
Add dollops of butter over top and sprinkle with cinnamon and sugar. Bake on top of a foiled-line pan — it will run over!
Bake for 1 1/2 hours. You may freeze before baking. Just thaw and cool.