Flying High Apple Pie Recipes

MILE-HIGH APPLE PIE

Steps:

• 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.
• Place the apples into a large mixing bowl, and toss with the lemon juice.
• Stir the potato starch, 3/4 cup sugar, cinnamon, and nutmeg together in a bowl.
• 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.
• 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.

MILE-HIGH APPLE PIE

Steps:

• Preheat oven to 450 degrees. On a lightly floured work surface, roll out the smaller piece of pate brisee into a 15-inch round about 1/8-inch thick, dusting surface with flour to prevent sticking, as needed. Brush off excess flour. Roll dough around rolling pin, and place over a deep-dish 9-inch pie plate. Line plate with dough, pressing it into the corners. Trim dough to within 1 inch of the pie plate. Cover with plastic wrap; refrigerate.
• Roll out remaining piece of dough into an 18-inch round. Transfer round to a baking sheet; cover with plastic wrap, and refrigerate.
• Peel and core apples, and cut into 1/4-inch-thick slices. Place slices in a large bowl; sprinkle with lemon juice to prevent discoloration. In a small bowl, combine flour, sugar, and cinnamon; toss with apple slices.
• Remove remaining dough from refrigerator; place apple mixture into prepared pie plate, mounding it in a tall pile. Dot filling with butter. Place dough round over the apples. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.
• Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk with 2 tablespoons water to make a glaze. Brush surface with egg glaze; sprinkle with sugar. Place on a baking sheet, this will catch any juices that may overflow during baking. Bake until crust is golden, about 15 minutes.
• Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and juices are bubbling, 1 hour to 1 hour 15 minutes. Remove from oven, and let cool completely before serving.

FLYING DUTCHMAN APPLE PIE

Steps:

• 1. Preheat the oven to 450 degrees.
• 2. Prepare the pie crust in your baking plate. Set aside.
• 3. Peel, core and thinly slice your apples. Place them in a large bowl and sprinkle them with sugars, flour and spices. Toss the apples well with clean fingers to completely coat with flour and spices.
• 4. Pour the apples into the prepared pie crust and try to arrange compactly.
• 5. In a medium bowl, combine all topping ingredients with a pastry cutter or your fingers until crumbly. Sprinkle the topping evenly over the apples.
• 6. Place pie on an aluminum foil covered baking sheet. Bake in oven for 10 minutes. Reduce heat to 350 and bake for 50 minutes. Watch the pie carefully as not to let the crust get too brown. If this is happening, cover the edges of the pie with foil for the last 15 minutes.
• 7. Place pie on a cooling rack. Cool completely. Store unused pieces tightly covered in the refrigerator.

FLYING HIGH APPLE PIE

Steps:

• Crust:.
• Mix flour and salt.
• Cut in shortening until all flour is just blended and forms into pea-sized chunks.
• Sprinkle water 1 tablespoon at a time.
• Toss lightly with fork until dough will form into a ball.
• Divide into two parts.
• Make each part into a ball and flatten with hands.
• Roll out on floured surface.
• Filling:.
• Combine dry ingredients.
• Toss to coat apples and pour into 9" pie shell.
• Dot with butter and top with second crust.
• Flute edges of crusts together.
• Cover edges with foil.
• Bake at 450°F for 10 minutes.
• Reduce heat to 350°F and bake 30-45 minutes until bubbly.