"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." — Tiffany
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Golden Delicious apples - peeled, cored and cut into 1/8 inch slices
fresh lemon juice
freshly grated nutmeg
cold unsalted butter, cut into 1/4-inch pieces
pastry for a 10-inch double crust pie
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!
I made the recipe as written. It was too bland for my taste, and I prefer Granny Smith apples. I will use the potato starch again, however.
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????
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.
Wow...what an awesome Apple Pie! I was craving a little piece of America for my 32nd Birthday so I searched and searched for what I would consider the appropriate Apple Pie recipe; this is the one! I felt almost as if I was back in the States with a marching band passing in front of my on the 4th of July! I didn't change anything with the recipe and would advise that nobody attempt to do so either. It was easy to make and joyfull to eat...a keeper, for sure!
This is very good...I made a couple of changes though. I used 1/2 cup white and 1/2 cup brown sugar, and 6 granny smith apples (which was more than enough).
Great Pie! It was quite easy to make and it tasted great.
I'm an apple pie snob, so I'm super picky. This one is a winner. Really, really good and so easy! I didn't have potato starch so I used corn starch. It worked just fine. thank you!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Mile-High Apple Pie
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 125
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