Flying High Apple Pie
Discover the ultimate dessert indulgence with the Flying High Apple Pie, a classic reimagined to elevate your baking game. Featuring a buttery, golden crust encasing a luscious filling of tart Granny Smith apples, warm cinnamon, nutmeg, and a touch of zesty lemon juice, this pie strikes the perfect balance of sweetness and spice. The homemade double crust—crafted with cold, cubed butter and a delicate egg wash—ensures a flaky, melt-in-your-mouth texture that’s just irresistible. Topped with optional coarse sugar for a sparkly finish, this heavenly treat bakes to perfection in just under an hour. Ideal for holidays, gatherings, or cozy nights in, serve it warm with a scoop of vanilla ice cream or whipped cream for an unforgettable dessert experience.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold, cubed)
- 0.5 teaspoons Salt
- 1 tablespoon Granulated sugar
- 6 tablespoons Ice water
- 6 cups Apples (preferably Granny Smith, peeled, cored, and sliced)
- 0.75 cups Brown sugar
- 0.25 cups Granulated sugar
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 cups All-purpose flour
- 1 tablespoon Lemon juice
- 1 Egg (for egg wash)
- 1 tablespoon Milk
- 2 tablespoons Coarse sugar (for topping, optional)
Instructions
Prepare the crust: In a large mixing bowl, whisk together the flour, salt, and sugar.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together. Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C). Position a rack in the lower third of the oven.
Prepare the filling: In a large bowl, combine the sliced apples, brown sugar, granulated sugar, cinnamon, nutmeg, flour, and lemon juice. Toss until the apples are well-coated, then set aside.
On a lightly floured surface, roll out one disk of chilled dough to fit a 9-inch pie dish. Carefully transfer the dough to the dish, trimming the edges to leave about a 1-inch overhang.
Fill the pie crust with the prepared apple filling, mounding it slightly in the center.
Roll out the second disk of dough to the same size as the first. Place it over the filling, and trim the edges. Seal the edges by crimping them with your fingers or a fork.
Using a sharp knife, make several small slits in the top crust to allow steam to escape. Alternatively, create a decorative lattice pattern, if desired.
Whisk together the egg and milk to make the egg wash. Brush the top crust with the egg wash and sprinkle with coarse sugar, if using.
Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbly.
Allow the pie to cool for at least 2 hours before serving to let the filling set. Serve warm or at room temperature with ice cream or whipped cream, if desired.
Nutrition Facts
Calories |
4491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.3 g | 259% | |
| Saturated Fat | 124.3 g | 622% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 704 mg | 235% | |
| Sodium | 1332 mg | 58% | |
| Total Carbohydrate | 652.3 g | 237% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 338.8 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 359 mg | 28% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2205 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
