I recently made this show-stopping dessert for a dinner party I hosted. It’s height made it an appropriate, festive centerpiece. Most apple pie recipes use two or two and a half pounds of apples. I used nearly four pounds of apples in this one. Plus, I cut the apples into chunky wedges so that you can truly bite into each apple wedge.
I used mostly honeycrisp apples in this pie, accented with a few granny smith apples. But, I recommend that you use a sweet, firm variety, such as honeycrisp or golden delicious, since there is not much additional sugar in this recipe (a scant 3/4 cup for over three pounds of apples).
Also, if you make your own crust, I recommend doubling your recipe so that the top layer of crust will be large enough to neatly fit over the mound of apple wedges. If you use store bought crust, just try to make it work! I used a store-bought crust and it was barely large enough, but it came out fine.
- 2 pie crusts- I used store bought. Look for the crusts in a box, and you unroll the crust and it’s already neatly cut into a large circle and ready to fit into your pie dish.
- 3.5 pounds of sweet, firm baking apples peeled, cored, and cut into wedges
- 3/4 cup sugar
- 1/4 cup all-purpose flour
- 2 tablespoons lemon juice
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- ¼ teaspoon nutmeg
- 2 tablespoons unsalted butter, cut into ½ inch chunks
- Preheat oven to 400F. Fit one of your pie crusts into your pie dish, carefully pressing it in. Place in the refrigerator.
- Prepare your apples by peeling, coring, and cutting them into 1/2 inch wedges.
- Combine the sugar, flour, lemon juice, cinnamon, salt and nutmeg. Mix in apple wedges so that each wedge is evenly coated with the mixture.
- Remove the pie dish from the refrigerator and carefully arrange the apple wedges. The wedges in the center should form a mound slightly higher than the wedges on the outside. Arrange the chunks of butter on top of the apples.
- Place the second crust on top and gently press the edges of the dough together with the edges on the pie dish. You may create whatever decorative pie dough edge you wish.
- Cut a hole in the top of the pie and make four one-inch slits.
- Bake in the oven at 400F for 50 -60 minutes. The apples should be tender and the juice should be trickling from the slits and the hole at the top.
- Remove from the oven and let cool for 30 minutes before cutting.
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