Mile High Apple Pie

Note from Cheri: One of my favorite all night Los Angeles retaurants was Gorky's Russian Cafe. Alas, like so many other LA nightspots (don't let the hype fool you, this is NOT a late night town), it is no more. This recipe is inspired by the enormously tall slices of classic apple pie they used to serve there. This is the mother of all apple pies! If, like me, you like more apples and less crust, this is for you. It uses so many apples, you may have to carefully balance them in the shell before putting the top crust on the pie.

double recipe of basic pie dough 10 medium sized baking baking apples (most any variety with the exception of Macintosh will do), peeled, cored and sliced 2 T butter 2/3 cup sugar 2 tsp. cinnamon 1 tsp. nutmeg 1 egg, beaten aluminum foil to prevent excessive browning

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Serves 6-8 If you're new to making pie crust, be sure to check out our Piemaking 101 Article before starting. Make pie dough. Set aside. Pre-heat oven to 375° F. Peel, core and slice the apples. Mix sugar and spices together. Pour sugar mixture over fruit and stir until well mixed and coated. Set aside. Roll dough and line the bottom of a 9" pie pan. Roll out dough for top, and don't forget, with all those apples, you'll have more area to cover than with the average pie. Make it large! Fill pie shell with apple mixture. Dot with pats of butter. Cover with top dough (if this is new to your, follow this link for more specific pie making instructions). Brush pie with beaten egg. Loosely cover pie with aluminum foil to prevent excessive browning and bake for twenty five minutes. Remove foil and continue to bake for another twenty minutes or until nicely browned. Allow to cool at least 20 minutes before serving.