Who doesn’t love the smell of freshly baked apple pie coming out of the oven? I remember my Grandma making the best pie EVER! This homemade stacked high apple pie recipe will have them coming back for more. Add a scoop or two of ice cream and you’ll be the Queen of the kitchen, Forever!.
The right type of apple is essential for a delicious apple pie. Granny Smith is by far my favourite apple for any pie or tart recipe. The Granny Smith is definitely got a little bite to it, but when baked in an apple pie there’s just the right balance with the other ingredients that make the perfect sweetness.
When you are donew making this delicios homemade stacked hugh apple pie, try making our delicious Apple Peel chips with the leftover apple peels. This pie is especially great at thanksgiving after a big juicy turkey dinner.Jump to Recipe
Kitchen supplies needed for our gomemade Stacked high apple pie recipe
Shopping list for Homemade Stacked High Apple Pie
- all pirpose flour
- oatm4al flakes
- brown sugar
Homemade Stacked High Apple Pie recipe
Stacked High Apple Pie
- 8 cups Peeled and thinly sliced Granny Smith apples
- 1 cup granulated sugar
- 1/3 cup all-purpose flour
- 1 tbsp melted butter
- 1 tsp ground cinnamon
- 1/4 tsp allspice
- 1/4 tsp salt
- Put thinly sliced apples into a large mixing bowl
- In a small bowl mix together the flour, sugar, allspice, cinnamon, and salt.
- Sprinkle the melted butter over the apples and mix thoroughly.
- Add half of the sugar mixture and toss with the apples, next add the last half and toss until apples are nicely coated.
- Fill your crust (recipe for homemade pie crust below) with the apple mixture. **It should be a mound. It may look like too many apples, but during baking, they will cook down.
- On a foil lined baking sheet, carefully spoon on the crumble topping ( see recipe for crumble topping in this post)
- Pat down the topping with your hands.
- Cover with tin foil and bake on the center rack of the oven for 20 minutes. * bake on the foil lined baking sheet to catch any juices that drip off while baking)
- Remove tin foil and bake for another 30 minutes.
- Server warm.
Single Pie Crust Recipe
Single Pie Crust
- 1 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/3 cup cold- unsalted butter ( shortening
- 3 Tbsp ice water
- In a mixing bowl, whisk together flour and salt.
- Cut cold butter or shortening into small cubes.
- With a pastry cutter (or fork), cut butter/shortening in the flour until the dough pieces are coarse crumbs, about the size of peas
- Sprinkle 1 Tbsp water over the crumble and gently toss, with fork.
- Repeat by tablespoons until the water is gone.
- Check your dough to see if it is ready or if it needs more water ( should be tacky and hold together)
- If it is crumbly and falling apart add a few drops more water. Do not over mix. ( You don't want the bits of butter to melt.)
- form it into a ball and cover with plastic wrap and refrigerate.
- Chill for 4 hours or overnight.
Time to Roll the dough
- lour your surface as well as your rolling pin. Roll from the center out working in all directions.
- Don't overwork it. It's best not to soften the butter too much.
- Roll until it is about a 12 inch round crust. Fold the finished crust over your rolling pin and place it onto the pie plate.
- Ease the crust into the pie plate.
- Pierce crust with a fork before baking
- Bake the crust for 10 minutes at 375° F
- Roll the pieces of left over dough out and cut into shapes to put on the top of the pie or use as a garnish on the served pieces with ice cream.
We like the crust pre-baked to prevent my pie from getting soggy when I add the filling. It is not required to pre-bake this crust. It is only required for custard pies, so it’s really what you prefer. If you choose to pre-bake your crust, pierce the bottom a few times with a fork to let the air escape. You can use pie weights on parchment if you like. I never use them but some people really like them. tent the edges of the crust with tin foil strips. This will keep your crust from getting too brown.
If you choose to pre-bake, your crust, it should look golden. You can also bake the cut-outs that you previously made if you made any.
Tips for your best crust.
If you want a flaky crust I recommend using shortening instead of butter. I have used both and found that the shortening makes a flakier crust. But for the taste, I prefer butter. It is just a matter of your own preference. Either shortening or butter are fine
Don’t overwork your dough. This is a mistake that we all make and it’s so tempting to keep working it to make it nice and smooth. The lumpy bits of butter or shortening is what makes the crust flaky. When it’s overworked the butter or shortening melts during the mixing process and it really needs to melt during baking. The end result of the overworked crust is dry and chewy instead of flaky and delicious.
Recipe for Crumble topping
The perfect Crumble Topping for pies and cobblers
- 1/2 cup Oatmeal flakes
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/3 cup melted butter
- pinch salt
- n a mixing bowl, add the oatmeal, flour, brown sugar,
- Add the melted butter.
- Mix well until it is a nice dark sticky crumble.
- Its now ready to use
TIP for making any fruit pie a stacked pie
When you are filling your crust with fruit, overfill it so that it is a mound before you baked it. The baking process causes the fruit to cook down. When your pie is finished baking it will be nice and full.
Serve your apple pie warm with a couple of scoops of ice cream.
TIME TO EAT!
This is a beautiful apple pie served with a couple of scoops of ice cream. YUM! Use your cut crust shapes to decorate your slices when serving. They look great with the ice cream.
For an extra special treat, drizzle a little caramel sauce over the top.
When you make this apple pie recipe, you’ll have lots of apple peels leftover. If you don’t want to throw out those apple peels, why not turn them into chips. They are great stand-alone healthy snacks or cut them up and add to oatmeal of muffins. Waste not, want not! Check out my recipe for Baked Apple Peel chips!
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