Mile-high apple pie
Formula
- Double crust
- 1.4 kg sliced apples
- 180 g sugar
- 35 g starch
- lemon
- spice
Method
- Start. Toss apples with sugar; rest 30 minutes. Drain and reduce juices to syrup.Watch for: Keep it covered during the rest; move on only when it is evenly cool or firm, including at the center. Apply a thin, even coat and keep it off cut edges or seams unless the step says otherwise.
- Then. Pack apples tightly into the bottom crust; add syrup and top crust.Watch for: Keep components level and leave edges clean; uneven thickness shows up as uneven setting and slices.
- Finish. Vent and bake 20 minutes hot, then 55–70 minutes lower.Watch for: Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.
The concept
Controlling water movement prevents both gaps and soggy bottoms.