Mile-High Apple Pie

By mamacasma

Ingredients

• Crumb Topping:
• 1 refrigerated pie crust from a 15 oz. package
• 1/2 cup plus 2 Tbsp. all-purpose flour
• 1/3 cup each packed light brown sugar and granulated sugar
• 1 tsp. ground cinnamon
• 1/2 cup walnuts, chopped
• 1 stick (1/2 cup) cold butter, cut in small pieces
• Filling:
• 7 medium to large tart apples (about 3 1/2 lbs.), such as Granny Smith, Pippin or Greening
• 1 Tbsp. lemon juice
• 1/2 cup granulated sugar
• 3 Tbsp. all-purpose flour
• 1/2 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg

Details

Servings 8

Preparation

Step 1

1. You will need a 9-inch pie plate and a baking sheet. Place oven rack on lowest rack position. Heat oven to 450 degrees F.
2. Line pie plate with crust as package directs. Flute or crimp edge.
3. TOPPING: Mix flour, brown and granulated sugars, the cinnamon and walnuts in a bowl. Cut in butter (or rub in with fingertips) until mixture forms moist, coarse crumbs that clump together easily.
4. FILLING: Peel, halve and core apples. Cut in 1/8-inch thick slices. Place in a large bowl, add lemon juice and toss to coat. Mix remaining ingredients in a small bowl, sprinkle over apple slices and toss to coat.
5. Layer apple slices in pie shell, mounding them higher in center. Gently pat topping evenly over apples to form a top crust. Place pie on the baking sheet to catch any drips.
6. Bake 15 minutes. Reduce oven temperature to 350 degrees F. and bake 45 minutes longer, or until a skewer meets some resistance when center of pie is pierced (apples will continue cooking after pie is removed from the oven) and topping is golden brown. (If topping browns too quickly, drape a piece of foil loosely over the pie.) Cool completely on a wire rack before serving.