10 Delicious Mile High Apple Pie Recipes

Nothing says home like the aroma of a freshly baked apple pie wafting through the kitchen. Whether you’re a seasoned baker or just starting out, our roundup of 10 Delicious Mile High Apple Pie Recipes promises to elevate your dessert game. From classic to creative twists, these pies are sure to impress at any gathering. Ready to find your next show-stopping bake? Let’s dive in!

Classic Mile High Apple Pie with Flaky Crust

Dare to dream of a pie so towering, so packed with juicy apples, it could double as a skyscraper in the dessert world? Our Classic Mile High Apple Pie with Flaky Crust is here to make those dreams a delicious reality, with a crust so flaky it might just start a bidding war at your next picnic.

Ingredients

• 2 1/2 cups all-purpose flour (plus extra for dusting)
• 1 cup unsalted butter, chilled and diced (keep it cold for flakiness)
• 1/4 cup ice water (just enough to bring the dough together)
• 6 cups thinly sliced apples (mix of Granny Smith and Honeycrisp for perfect balance)
• 3/4 cup granulated sugar (adjust based on apple sweetness)
• 1 tbsp lemon juice (to keep those apples from browning)
• 2 tsp ground cinnamon (because apple pie without cinnamon is just sad)
• 1/4 tsp ground nutmeg (a little goes a long way)
• 1 egg, beaten (for that golden, glossy crust)

Instructions

1. In a large bowl, whisk together flour and salt. Add chilled butter, using your fingers to work it into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide into two discs, wrap in plastic, and chill for at least 1 hour.
3. Preheat oven to 375°F (190°C). On a floured surface, roll out one dough disc to fit a 9-inch pie plate. Trim edges, leaving a 1-inch overhang.
4. In another bowl, toss apples with sugar, lemon juice, cinnamon, and nutmeg. Pile into the crust, mounding high in the center.
5. Roll out the second dough disc and place over the apples. Trim, seal, and crimp edges. Cut a few slits in the top for steam to escape.
6. Brush the top with beaten egg for a golden finish. Bake for 50-60 minutes, until the crust is golden and the filling is bubbly.
7. Let cool on a wire rack for at least 2 hours before slicing (patience is key here).

Yield to the temptation of slicing into this pie to reveal layers of tender, spiced apples encased in a buttery, flaky crust. Serve it warm with a scoop of vanilla ice cream for a contrast that’s cooler than the other side of the pillow.

Caramel Drizzled Mile High Apple Pie

Just when you thought apple pie couldn’t get any better, we go and drizzle it with caramel, turning this classic dessert into a show-stopping masterpiece that’s as fun to make as it is to eat. Perfect for those who believe that more is more, especially when it comes to dessert.

Ingredients

• 2 cups all-purpose flour (for a flakier crust, chill it before using)
• 1 tsp salt (balances the sweetness)
• 1 cup unsalted butter, chilled and diced (keeps the crust tender)
• 6-8 tbsp ice water (just enough to bring the dough together)
• 6 large Granny Smith apples, peeled and thinly sliced (tartness contrasts the sweet caramel)
• 3/4 cup granulated sugar (adjust based on apple sweetness)
• 2 tbsp lemon juice (prevents browning)
• 1 tsp ground cinnamon (for that classic apple pie spice)
• 1/4 tsp ground nutmeg (a little goes a long way)
• 1/2 cup caramel sauce, plus extra for drizzling (homemade or store-bought)

Instructions

1. In a large bowl, whisk together flour and salt. Add chilled butter, using your fingers to work it into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tbsp at a time, stirring until the dough just comes together. Divide into two discs, wrap in plastic, and chill for at least 1 hour.
3. Preheat oven to 375°F (190°C). Roll out one dough disc on a floured surface to fit a 9-inch pie dish. Trim edges, leaving a 1-inch overhang.
4. In a separate bowl, toss apple slices with sugar, lemon juice, cinnamon, and nutmeg. Pour into the pie crust, then drizzle with 1/2 cup caramel sauce.
5. Roll out the second dough disc and place over the filling. Trim, seal, and crimp edges. Cut slits in the top for steam to escape.
6. Bake for 50-60 minutes, until the crust is golden and the filling is bubbly. Let cool for at least 2 hours before serving.
7. Drizzle with additional caramel sauce before serving for that extra mile-high effect.

Bursting with juicy apples and wrapped in a buttery, flaky crust, this pie is a caramel-lover’s dream. Serve it warm with a scoop of vanilla ice cream for the ultimate indulgence, or enjoy it cold straight from the fridge—no judgment here.

Spiced Mile High Apple Pie with Cinnamon

Venture into the realm of baking with a pie that’s as towering as your ambitions and spiced just right to make your taste buds dance. This isn’t just any apple pie; it’s a mile-high masterpiece with a cinnamon kick that’ll have you coming back for seconds before you’ve even finished your first slice.

Ingredients

• 6 cups thinly sliced apples (Granny Smith for tartness, Honeycrisp for sweetness)
• 1 cup granulated sugar (adjust to taste based on apple sweetness)
• 2 tbsp lemon juice (to keep those apples from browning)
• 1 tsp ground cinnamon (because more is always better)
• 1/4 tsp ground nutmeg (for that whisper of warmth)
• 1/4 tsp salt (to balance the sweetness)
• 2 tbsp unsalted butter (cut into small pieces, because butter makes everything better)
• 1 package double pie crusts (store-bought is fine, we won’t tell)
• 1 egg (beaten, for that golden crust glow-up)

Instructions

1. Preheat your oven to 425°F (220°C) because we’re about to get baking.
2. In a large bowl, toss the sliced apples with sugar, lemon juice, cinnamon, nutmeg, and salt until they’re evenly coated. Let them sit for 10 minutes to get juicy.
3. Roll out one pie crust and fit it into a 9-inch pie plate. Trim the edges but leave a little overhang for crimping later.
4. Pour the apple mixture into the crust and dot with butter pieces. Because, butter.
5. Roll out the second crust and place it over the filling. Trim, seal, and crimp the edges. Cut a few slits in the top for steam to escape.
6. Brush the top crust with the beaten egg for that Instagram-worthy shine.
7. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil.
8. Let the pie cool on a wire rack for at least 2 hours before slicing. Yes, waiting is the hardest part.

Unbelievably flaky crust meets a spiced, juicy apple filling that’s perfectly balanced between sweet and tart. Serve it warm with a scoop of vanilla ice cream for the ultimate pie à la mode experience, or go rogue with a slice for breakfast—we won’t judge.

Vegan Mile High Apple Pie with Coconut Oil Crust

Get ready to elevate your dessert game with this sky-high delight that’s as fun to make as it is to devour. Perfect for those who love their pies tall, tasty, and totally plant-based, this recipe is a game-changer for vegan bakers and pie enthusiasts alike.

Ingredients

• 2 1/2 cups all-purpose flour (spooned and leveled for accuracy)
• 1 tsp salt (sea salt adds a nice crunch)
• 1 cup coconut oil, solid (chill it if it’s too soft)
• 6-8 tbsp ice water (just enough to bring the dough together)
• 6 large apples, peeled and thinly sliced (mix of Granny Smith and Honeycrisp for balance)
• 3/4 cup granulated sugar (adjust based on apple sweetness)
• 2 tbsp lemon juice (freshly squeezed for the best flavor)
• 1 tsp ground cinnamon (or more if you’re a cinnamon fiend)
• 1/4 tsp ground nutmeg (a little goes a long way)
• 1 tbsp cornstarch (to thicken the filling without altering taste)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready when you are.
2. In a large bowl, whisk together the flour and salt to combine evenly.
3. Add the solid coconut oil to the flour mixture. Use a pastry cutter or your fingers to work the oil into the flour until the mixture resembles coarse crumbs. Tip: Keep your hands cool to prevent the coconut oil from melting.
4. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork it.
5. Divide the dough into two balls, flatten into disks, wrap in plastic, and chill for at least 30 minutes. This rest period is crucial for a flaky crust.
6. While the dough chills, toss the apple slices with sugar, lemon juice, cinnamon, nutmeg, and cornstarch in a large bowl. Let sit for 15 minutes to macerate.
7. Roll out one disk of dough on a floured surface to fit your pie dish. Transfer carefully, leaving an overhang.
8. Fill with the apple mixture, mounding it high in the center. Tip: The higher the mound, the more ‘mile-high’ your pie will be.
9. Roll out the second disk of dough, place over the apples, and crimp the edges to seal. Cut slits on top for steam to escape.
10. Bake for 50-60 minutes, until the crust is golden and the filling is bubbly. Let cool slightly before slicing. Tip: A baking sheet underneath catches any drips and saves cleanup.

Outrageously flaky and bursting with spiced apple goodness, this pie is a showstopper. Serve it warm with a scoop of vegan vanilla ice cream for the ultimate indulgence, or enjoy a slice cold straight from the fridge—because why not?

Gluten-Free Mile High Apple Pie

Alright, buckle up, buttercups, because we’re about to embark on a gluten-free journey to cloud nine with a pie that’s so tall, it might just need its own zip code. This isn’t just any apple pie; it’s a Gluten-Free Mile High Apple Pie that’ll have your taste buds doing backflips and your guests begging for the recipe.

Ingredients

• 2 cups gluten-free all-purpose flour (scoop and level for accuracy)
• 1 tsp salt (because life’s too bland without it)
• 2/3 cup cold unsalted butter, cubed (keep it chilly for flaky perfection)
• 4-6 tbsp ice water (just enough to bring the dough together)
• 6 large Granny Smith apples, peeled and thinly sliced (tart is the heart of the pie)
• 3/4 cup granulated sugar (sweeten the deal)
• 1 tbsp lemon juice (for a zesty kick)
• 2 tsp ground cinnamon (the spice of life)
• 1/4 tsp ground nutmeg (a little goes a long way)
• 1 egg, beaten (for that golden shine)

Instructions

1. In a large bowl, whisk together the gluten-free flour and salt. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, shape into disks, wrap in plastic, and chill for at least 1 hour. Tip: Cold dough equals flaky crust—don’t rush this step!
3. Preheat your oven to 375°F (190°C). Roll out one disk of dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trim the edges, and set aside.
4. In another bowl, toss the apple slices with sugar, lemon juice, cinnamon, and nutmeg until evenly coated. Pile the apples high into the prepared crust—remember, we’re going for mile-high here!
5. Roll out the second disk of dough and place it over the apples. Trim, seal, and crimp the edges. Cut a few slits in the top for steam to escape. Brush the top with beaten egg for a glossy finish.
6. Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips—saves cleanup time!
7. Let the pie cool on a wire rack for at least 2 hours before slicing. Tip: Patience is key here; letting it set ensures neat slices.

Every bite of this pie is a symphony of textures—crisp, buttery crust giving way to a towering, tender mound of spiced apples. Serve it warm with a scoop of vanilla ice cream for the ultimate ‘how did you make this gluten-free?!’ moment.

Mile High Apple Pie with Streusel Topping

Prepare to have your taste buds ascend to new heights with this towering delight that’s as much a feast for the eyes as it is for the palate. Perfect for when you want to impress at potlucks or just treat yourself to something spectacularly sweet.

Ingredients

• 6 cups thinly sliced apples (Granny Smith for tartness, or mix with Honeycrisp for sweetness)
• 1 cup granulated sugar (adjust to taste based on apple sweetness)
• 2 tbsp lemon juice (to keep those apples from browning)
• 1 tsp ground cinnamon (because what’s apple pie without it?)
• 1/4 tsp ground nutmeg (for that warm, spicy undertone)
• 1/2 cup unsalted butter, cold and cubed (the secret to flaky layers)
• 1 1/4 cups all-purpose flour (spooned and leveled for accuracy)
• 1/2 cup brown sugar (packed, for that caramel-like streusel)
• 1/2 cup rolled oats (for a crunchy topping contrast)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for pie perfection.
2. In a large bowl, toss the sliced apples with granulated sugar, lemon juice, cinnamon, and nutmeg until evenly coated. Set aside to marinate for 10 minutes.
3. For the streusel topping, combine flour, brown sugar, and oats in a bowl. Cut in the cold butter with a pastry cutter until the mixture resembles coarse crumbs.
4. Transfer the apple mixture into a 9-inch pie dish, piling it high in the center for that mile-high effect.
5. Sprinkle the streusel topping evenly over the apples, covering them completely for a golden, crunchy finish.
6. Bake for 45-50 minutes, or until the topping is golden brown and the apples are bubbling around the edges.
7. Let the pie cool for at least 30 minutes before slicing to allow the filling to set.

Unbelievably, this pie manages to be both luxuriously tender and satisfyingly crunchy, with a flavor that’s a perfect balance of sweet and tart. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy a slice with your morning coffee for a breakfast that feels like dessert.

Deep Dish Mile High Apple Pie

Yikes! If you’re looking for a pie that’s as towering as your ambitions and as sweet as your victories, you’ve hit the jackpot. This Deep Dish Mile High Apple Pie is the culinary equivalent of a standing ovation, packed with layers of spiced apples and wrapped in a buttery, flaky crust that’s sure to steal the show.

Ingredients

• 6 cups thinly sliced apples (Granny Smith for tartness, Honeycrisp for sweetness)
• 1 cup granulated sugar (adjust to taste based on apple sweetness)
• 2 tbsp lemon juice (to keep apples from browning)
• 1 tsp ground cinnamon (or mix with nutmeg for extra warmth)
• 1/4 tsp salt (to balance the sweetness)
• 2 tbsp unsalted butter (cold, diced for topping)
• 2 pie crusts (homemade or store-bought, because we’re not judging)

Instructions

1. Preheat your oven to 375°F (190°C) and place a baking sheet on the lower rack to catch any drips.
2. In a large bowl, toss the sliced apples with lemon juice, sugar, cinnamon, and salt until evenly coated. Let sit for 10 minutes to macerate.
3. Roll out one pie crust and fit it into a 9-inch deep-dish pie plate, trimming the edges but leaving a 1-inch overhang.
4. Fill the crust with the apple mixture, mounding it high in the center. Dot the top with diced butter.
5. Roll out the second crust and place it over the apples. Trim, seal, and crimp the edges. Cut a few slits in the top for steam to escape.
6. Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil.
7. Let the pie cool on a wire rack for at least 2 hours before slicing to allow the filling to set.

Fantastically, this pie boasts a crust that’s as golden as a summer’s day and a filling that’s the perfect balance of sweet and tart. Serve it warm with a scoop of vanilla ice cream for a dessert that’s basically a hug in pie form.

Mile High Apple Pie with a Lattice Top

Zesty as a summer breeze and towering with ambition, this apple pie isn’t just a dessert—it’s a skyscraper of flavor that’ll have your taste buds singing the Star-Spangled Banner. With a lattice top so pretty it could win a beauty pageant, this pie is the epitome of American baking pride.

Ingredients

• 6 cups thinly sliced apples (Granny Smith for tartness, or mix with Honeycrisp for sweetness)
• 3/4 cup granulated sugar (adjust to taste based on apple sweetness)
• 2 tbsp lemon juice (to keep those apples from browning)
• 1 tsp ground cinnamon (because what’s apple pie without it?)
• 1/4 tsp ground nutmeg (for that whisper of warmth)
• 2 tbsp unsalted butter, cubed (cold, because we’re not making soup)
• 2 pie crusts (homemade or store-bought, no judgment here)
• 1 egg, beaten (for that golden, glossy finish)
• 1 tbsp coarse sugar (for a crunchy, sparkly top)

Instructions

1. Preheat your oven to 375°F (190°C) – no peeking until it’s fully heated!
2. In a large bowl, toss the sliced apples with granulated sugar, lemon juice, cinnamon, and nutmeg until evenly coated. Let it sit for 10 minutes to macerate – patience is a virtue.
3. Roll out one pie crust and fit it into a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang. Spoon the apple mixture into the crust and dot with cubed butter.
4. Roll out the second pie crust and cut into strips for the lattice. Weave the strips over the filling, trim the excess, and crimp the edges to seal. Brush the lattice with beaten egg and sprinkle with coarse sugar.
5. Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, shield them with foil.
6. Let the pie cool on a wire rack for at least 2 hours before slicing – yes, it’s torture, but it prevents a fruit lava situation.

Velvety soft apples meet a buttery, flaky crust in every bite of this pie, with the lattice top adding a delightful crunch. Serve it warm with a scoop of vanilla ice cream for the ultimate ‘apple pie à la mode’ experience, or go rogue with a slice of sharp cheddar on the side.

Rustic Mile High Apple Pie with Whole Wheat Crust

Zesty as a summer breeze and as towering as the Rockies, this apple pie is your next kitchen conquest. With a whole wheat crust that whispers ‘healthy’ but shouts ‘delicious,’ it’s the perfect blend of rustic charm and indulgent flavor.

Ingredients

• 2 cups whole wheat flour (for a nuttier flavor, or sub half with all-purpose)
• 1/2 cup cold unsalted butter, cubed (keep it chilly for flakier crust)
• 1/4 cup ice water (just enough to bring the dough together)
• 6 cups thinly sliced apples (mix of Granny Smith and Honeycrisp for balance)
• 3/4 cup granulated sugar (adjust based on apple sweetness)
• 1 tbsp lemon juice (to keep apples from browning)
• 2 tsp ground cinnamon (because it’s not apple pie without it)
• 1/4 tsp ground nutmeg (a little goes a long way)
• 1 egg, beaten (for that golden, glossy crust)

Instructions

1. Preheat your oven to 375°F (190°C) – no cheating, let it fully heat up for the perfect bake.
2. In a large bowl, whisk together whole wheat flour and a pinch of salt. Tip: Cold hands make better pastry, so handle the dough as little as possible.
3. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle ice water, 1 tbsp at a time, mixing until the dough just comes together.
4. Divide the dough in half, flatten into disks, wrap in plastic, and chill for 30 minutes. Patience is key here – it makes rolling out easier.
5. Meanwhile, toss apple slices with sugar, lemon juice, cinnamon, and nutmeg. Let sit for 15 minutes to macerate – this draws out juices for a saucier filling.
6. Roll out one dough disk to fit a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Fill with apple mixture, piling high in the center.
7. Roll out the second disk, place over apples, seal edges, and crimp. Cut slits on top for steam to escape. Brush with beaten egg for shine.
8. Bake for 50-60 minutes, until crust is golden and filling bubbles. Tip: Place a baking sheet underneath to catch any drips.
9. Let cool for at least 2 hours before slicing – trust us, it’s worth the wait for clean slices.

Wondrously flaky and packed with spiced apple goodness, this pie is a showstopper. Serve warm with a scoop of vanilla ice cream for the ultimate ‘a la mode’ experience.

Mile High Apple Pie with Vanilla Bean Ice Cream

Just when you thought apple pie couldn’t get any better, we’re stacking it sky-high and crowning it with a scoop of vanilla bean ice cream that’s cooler than the other side of the pillow. This isn’t just dessert; it’s a vertical adventure in flaky, buttery, apple-cinnamon bliss.

Ingredients

• 6 cups thinly sliced apples (mix of Granny Smith and Honeycrisp for the perfect sweet-tart balance)
• 1 cup granulated sugar (because life’s too short for less sweetness)
• 2 tbsp lemon juice (to keep those apples from browning, like a little citrus insurance policy)
• 1 tsp ground cinnamon (or more if you’re feeling spicy)
• 1/4 tsp ground nutmeg (the secret spice that whispers ‘holidays’)
• 2 tbsp unsalted butter (cold and cubed, because size matters here)
• 2 pie crusts (homemade or store-bought, no judgment here)
• 1 egg (beaten, for that golden, glossy finish)
• 1 tbsp coarse sugar (for that irresistible crunch)
• Vanilla bean ice cream (the non-negotiable cherry on top)

Instructions

1. Preheat your oven to 375°F (190°C) – because precision is key to pie perfection.
2. In a large bowl, toss the sliced apples with granulated sugar, lemon juice, cinnamon, and nutmeg until evenly coated. Let it sit for 10 minutes to macerate, because good things come to those who wait.
3. Roll out one pie crust and fit it into a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang. This is your pie’s foundation, so make it count.
4. Fill the crust with the apple mixture, piling it high in the center. Dot with cubed butter. Remember, we’re building a mile-high masterpiece here.
5. Roll out the second pie crust and place it over the apples. Trim, seal, and crimp the edges. Cut a few slits in the top for steam to escape – think of it as your pie’s breathing room.
6. Brush the top crust with beaten egg and sprinkle with coarse sugar. This isn’t just for looks; it’s for that show-stopping crunch.
7. Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, shield them with foil. Patience, grasshopper.
8. Let the pie cool for at least 2 hours before slicing. Yes, it’s torture, but it’s worth it to avoid a lava-like apple eruption.

Out of the oven, this pie is a towering tribute to texture – flaky crust giving way to tender, spiced apples, all melting into the cool creaminess of vanilla bean ice cream. Serve it with a side of ‘how did you make this?’ and bask in the glory.

Conclusion

Unquestionably, these 10 Mile High Apple Pie recipes are a treasure trove for any home cook looking to impress. From classic to creative, there’s a pie for every palate. We’d love to hear which recipe stole your heart—drop a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy baking!