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Martha Stewart's Mile-High Apple Pie Recipe Ingredients. ¼ cup plus 2 Tbsp all-purpose flour, plus more for dusting. 1 recipe basic pie dough (enough for top and bottom crust)
In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
The name says it all, this is quite simply our best classic apple pie recipe. It uses a mixture of different apples for the filling and produces a pie with a bold, aromatic filling inside a golden ...
Brush the top of the pie with the almond milk and then sprinkle with the cinnamon sugar. Make five slits in the middle of the pie to let steam escape (a steak knife works great for this). Bake the pie for 25 minutes, then lower the heat and bake for 30 to 35 more minutes, slipping on a pie crust shield if your edges are getting too browned.
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Bake the pie in the lower third of the oven for 30 minutes. Then reduce the oven temperature to 350ºF, slip a baking sheet underneath the pie tin to catch any bubbling juices, and bake for another 30 to 45 minutes. The pie crust should be nice and browned and the juices should be bubbling through the vents.
Fold both crusts up over the edge of the pie and pinch to seal. Cut four 3-inch-wide strips of foil and cover the edges of the pie. Cut a 8-inch piece of foil and loosely tent the top of the pie.
Apple Butter. This recipe is the best-ever winter weekend project: Head over to your local farmers’ market and pick up a few pounds of apples and apple cider for the most flavorful apple butter ...