Mile High Apple Pie



  • 6 oz (12 tablespoons) butter, chilled and cut into cubes
  • 2 oz (4 tablespoons) vegetable shortening, chilled and cut into cubes
  • 12 oz (~ 2 cup) all-purpose flour, plus extra for rolling
  • ¼ teaspoon table salt
  • ¼ cup ice water


  • 10 apples, of 2 different varieties (at least one variety being Granny Smith – I like to do a Granny Smith/Fuji or Granny Smith/Pink Cripps combo)
  • ¼ cup apple juice
  • 2 tablespoons lemon juice
  • ¾ cup sugar
  • ¼ cup corn starch
  • Pinch of table salt
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon ground cloves
  • 1 egg, for brushing


  1. Preheat oven to 450°
  2. Combine dry crust ingredients in a food processor and pulse until thoroughly mixed. Add butter and pulse another 5 or 6 times, until butter is in small, pea size pieces. Add shortening and pulse another 3 or so times. Add a tablespoon of ice water to the dough at a time, until pulsing results in the dough forming one solid ball. Remove from food processor and divide in half.
  3. Roll one half of dough out to fit a 9” pie plate. Grease your pie plate and press dough into it. Roll other half of dough out into large circle, place on a cookie sheet, then put both cookie sheet and pie plate into refrigerator until ready to assemble.
  4. Peel apples and cut into ¼ inch slices. Place in a large mixing bowl. In a separate bowl, combine all dry filling ingredients. Add wet ingredients to dry, and stir well to combine. Pour over apple slices and toss well to combine everything.
  5. Remove dough from refrigerator and fill pie plate with apple mixture. It should be very full! Lay the second dough round over the pie. Use a fork or your fingers to crimp the edges of dough together, cutting away any extra dough. Using a sharp knife, cut 3” slits radiating from the center of the pie.
  6. Whisk egg and brush over top of pie. Wrap a length of foil around the edges of the pie to prevent the crust from burning, and place in the oven for 15 minutes. Reduce heat to 375°, and bake for another 30 minutes. Remove foil and bake for another 30 minutes, keeping your eye on the pie so as not to burn it.
  7. Let cool for at least 1 hour before cutting. Serve with fresh whipped cream or vanilla ice cream. Enjoy!