Victoria's Mile-High Apple Pie
Award-winning recipe, baked at the Crisco National Pie Contest in Orlando, Florida in 2011.
Perfect Buttery Pie Crust Recipe - DOUBLED
Filling:
3 Granny Smith apples, peeled, cored and sliced
3 Braeburn apples, peeled cored and slice
1/2 cup brown sugar
Juice of 1 lemon
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg, or fresh zest of nutmeg
2 Tablespoons cornstarch
2 Tablespoons instant tapioca
1 Tablespoon butter
For Top of Pie:
2-3 Tablespoons chilled cream or half and half
2 Tablespoons granulated or sanding sugar
Directions:
Roll out the first half of the prepared pie dough, and lay into the pie pan with the excess hanging over the pan.
Mixed together the first eight ingredients in a large bowl. Apple slices should be evenly coated. Place mixture into bottom pie crust.
Roll out the second half of the pie dough. Cut the dough in to a disk with a diameter approximately 1 inch larger than the pie pan. This should give you about 1/2 inch over hang when it is placed over the prepared apple filling. Trim the bottom crust to approximately the same size as the top crust. Press and crimp the two crusts together, making a decorative edge as you work your way all the way around the pan. The crusts should be completely sealed to avoid leaking and oozing. Brush the top of the crust with cream and sprinkle with sugar. With a sharp kitchen knife, make at least 3-4 vents in the top to allow steam to escape. Place completed pie in the freezer while you preheat your oven to 400°.
Bake for 15 minutes. Reduce the temperature to 325, and continue baking 30-40 minutes. Keep in mind, baking times will vary depending on your altitude. The pie is done when the filling is bubbly. Crust should be golden brown.
2011 National Pie Championships in Orlando, Florida. Victoria Queen, with volunteer (huge helper) Fran.