Martha Stewart Mile High Apple Pie- Today Show Recipe

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Martha Stewart Mile High Apple Pie- Today Show
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  1. Pate Brisee (makes enough for 6 double-crust 4-inch pies):
  2. Pulse flour, salt, and sugar in a food processor until combined.
  3. Add butter, and process until mixture resembles coarse meal, about 10 seconds.
  4. With the machine running, add water in a slow, steady stream until mixture just begins to hold together.
  5. Shape dough into 2 disks.
  6. Wrap each in plastic, and refrigerate 1 hour to 2 days (or freeze for up to 1 month; thaw in refrigerator before using).
  7. Mile High Apple Pie:
  8. Preheat oven to 450 degrees.
  9. On a lightly floured work surface, roll out the smaller piece of pate brisee into a 15-inch round about 1/8-inch thick, dusting surface with flour to prevent sticking, as needed.
  10. Brush off excess flour.
  11. Roll dough around rolling pin, and place over a deep-dish 9-inch pie plate.
  12. Line plate with dough, pressing it into the corners.
  13. Trim dough to within 1 inch of the pie plate.
  14. Cover with plastic wrap; refrigerate.
  15. Roll out remaining piece of dough into an 18-inch round.
  16. Transfer round to a baking sheet; cover with plastic wrap, and refrigerate.
  17. Peel and core apples, and cut into 1/4-inch-thick slices.
  18. Place slices in a large bowl; sprinkle with lemon juice to prevent discoloration.
  19. In a small bowl, combine flour, sugar, and cinnamon; toss with apple slices.
  20. Remove remaining dough from refrigerator; place apple mixture into prepared pie plate, mounding it in a tall pile.
  21. Dot filling with butter.
  22. Place dough round over the apples.
  23. Tuck edge of top dough between edge of bottom dough and rim of pan.
  24. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.
  25. Using a paring knife, cut several vents in top of dough to allow steam to escape.
  26. In a small bowl, whisk together egg yolk with 2 tablespoons water to make a glaze.
  27. Brush surface with egg glaze; sprinkle with sugar.
  28. Place on a baking sheet, this will catch any juices that may overflow during baking.
  29. Bake until crust is golden, about 15 minutes.
  30. Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and juices are bubbling, 45 to 50 minutes.
  31. Remove from oven, and let cool completely before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2053.7 Kcal (8598 kJ)
Calories from fat 1293.4 Kcal
% Daily Value*
Total Fat 143.71g 221%
Cholesterol 277.94mg 93%
Sodium 1311.25mg 55%
Potassium 297.19mg 6%
Total Carbs 176.98g 59%
Sugars 68.47g 274%
Dietary Fiber 5.02g 20%
Protein 16.36g 33%
Vitamin C 3.3mg 5%
Vitamin A 1.2mg 39%
Iron 0.8mg 4%
Calcium 95.7mg 10%
Amount Per 100 g
Calories 398.98 Kcal (1670 kJ)
Calories from fat 251.28 Kcal
% Daily Value*
Total Fat 27.92g 221%
Cholesterol 54mg 93%
Sodium 254.74mg 55%
Potassium 57.74mg 6%
Total Carbs 34.38g 59%
Sugars 13.3g 274%
Dietary Fiber 0.97g 20%
Protein 3.18g 33%
Vitamin C 0.6mg 5%
Vitamin A 0.2mg 39%
Iron 0.2mg 4%
Calcium 18.6mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 52.2
  • 57

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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