Sky-High Spiced Apple Pie

December 23, 2023

I can not get ready for Christmas without making an Apple Pie! In the history of all-American desserts, there's nothing better than good old-fashioned apple pie. There's just something about a gorgeous Sky-High Apple Pie recipe that's both comforting and irresistible—especially if it's made from scratch. The perfect apple pie has two requirements: a tender crust and plenty of apples. This fall dessert has both: Tender, cinnamon-spiced apples that are baked between two buttery, flaky, golden crusts.

This recipe is written by Ree Drummond and appears at thepioneerwoman.com

The Pioneer Woman, Ree Drummond

I started this website completely on a whim, and it evolved into something I never could have imagined. Fifteen years later, I can’t believe I’m still here. This brings me to my big announcement! I have been working hard to reimagine this website. Along with a great team of editors, we'll bring you a whole bunch of new content, including recipes, shopping tips, design ideas, and more. Of course, I will be here continually telling stories of my cute husband, and sharing pictures of the dogs, the ranch, and all the things I’m cooking. I can’t wait to see what’s to come.

CUISINE: American

COURSE: Dessert

YIELDS: 8 serving(s)

PREP TIME: 50 mins

TOTAL TIME: 3 hrs

AUTHOR: Ree Drummond at thepioneerwoman.com

INGREDIENTS:

FOR THE CRUST:

• 1 recipe all-butter pie crust, divided into 2 disks, chilled (see below)

• 2 1/2 c. all-purpose flour

• 1 tsp. kosher salt

• 1 c. cold, unsalted butter (2 sticks), cubed

• 6 tbsp. very cold water

• 1 tbsp. apple cider vinegar

FOR THE FILLING:

• 8 large apples, such as Granny Smith or McIntosh (about 4 pounds total), peeled and thinly sliced

• 1/2 c. granulated sugar

• 1/4 c. all-purpose flour

• 1 tsp. ground cinnamon

• 1/4 tsp. kosher salt

• 2 tbsp. unsalted butter, cut into small pieces

• 1 tbsp. heavy cream

DIRECTIONS:

• For the crust: Put the flour and salt in a large bowl. Work in the butter and shortening with a pastry cutter until it resembles tiny pebbles. Add the egg. Stir in the water and vinegar until just combined, adding a little more flour if the dough is too wet or a little more water if it’s too crumbly. Divide the dough in half; flatten into disks. Wrap in plastic wrap and chill for 30 minutes.

• For the filling: Melt 4 tablespoons butter in a large nonstick skillet over medium heat. Add the apples and lemon juice, then sprinkle in the sugars and cook, tossing, until the apples start softening, 5 minutes. Increase the heat to get the juices bubbling; cook until glazed, about 1 minute. Sprinkle in the flour, cinnamon and salt. Simmer just until the filling thickens, about 1 minute. Remove to a bowl and let cool.

• Roll out the dough on a floured surface into a 13-inch round. Place in a 9-inch pie plate. Add the apple filling and dot with the remaining 2 tablespoons butter.

• Roll out the remaining disk of dough on a floured surface into a 13-inch round. Lay the dough over the filling and fold the overhanging dough under itself; crimp the edges and cut a few small slits in the top crust. Chill for 30 minutes.

• Place a baking sheet on the bottom oven rack; preheat to 450 ̊. Combine the coarse sugar, cinnamon and chile powder. Brush the pie with cream; sprinkle with the spiced sugar.

• Put the pie on the hot baking sheet and reduce the oven temperature to 375 ̊. Bake until the crust is golden and the filling is bubbly, 1 hour. (If the crust is browning too quickly, cover loosely with foil.) Transfer to a rack and let cool.

NUTRITION:

Calories 341

Fat 11 g

Saturated fat

5 g

Trans fat 0 g

Cholesterol 10 mg Sodium

179 mg

Carbohydrates 56 g

Fiber 6 g

Sugar 36 g

Protein 2 g Vitamin D

0 mcg

Calcium 23 mg

Iron 1 mg

Potassium 273 mg

How did you modify this recipe? Please share in the comments. Thank you for sharing!