This is my favorite apple pie of all time Potato starch keeps the filling inside the pie where it belongs, but without the chalky, pasty texture often caused by using flour. The juices are thick and clear, but without that goopy, sticky ‘supermarket’ feel.
Mile-High Apple Pie
Pie dough for a 10” double-crust pie
8 large Golden Delicious apples, peeled, cored, and cut into 1/8” slices
Juice of 1/2 lemon
3 Tbs potato starch
3/4 cup granulated sugar
1 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
4 Tbs cold unsalted butter, cut into 1/4” pieces
1/2 Tbs milk
1 Tbs granulated sugar
Preheat oven to 425°F and position rack in lower middle of oven with a baking stone on it. Toss the apple slices with the lemon juice and set aside. Combine the potato starch, sugar, cinnamon, and nutmeg in a small bowl; set aside.
Roll out half of pie dough into a 12” round; fit into a 10” pie plate. Pile half the apple slices evenly in the shell and sprinkle with half of the sugar mixture. Dot with half the butter pieces. Repeat with remaining apples, sugar mixture and butter. Roll remaining half of dough into a 12” round and place carefully over apples. Crimp and seal the edges of the pie; cut steam vents into the top. Brust top crust with milk and sprinkle with 1 T. of sugar.
Put pie in oven on top of baking stone and immediately lower the heat to 350°F. Bake for 60 minutes, or until the crust is golden brown. Cover edges for last 20-30 minutes of baking time if necessary to prevent over-browning. Cool on wire rack for two hours before serving.
Yield: (1) 10-inch pie