Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
Prep Time
30 Mins
Stand Time
30 Mins
Bake Time
1 Hour 20 Mins
Cool Time
1 Hour 30 Mins
Makes 8 servings

Don't skip the apple jelly in this to-die-for pie recipe--it makes the baked pie juices extra rich. It also decreases the cloudiness that sometimes occurs with a flour-thickened apple pie filling.

How to Make It

Step 1

Preheat oven to 425°. Peel and core apples; cut into 1/2-inch-thick wedges. Place apples in a large bowl. Stir in next 7 ingredients. Let stand 30 minutes, gently stirring occasionally.

Step 2

Place 1 Cornmeal Crust Dough disk on a lightly floured piece of wax paper; sprinkle dough lightly with flour. Top with another sheet of wax paper. Roll dough to about 1/8-inch thickness (about 11 inches wide).

Step 3

Remove and discard top sheet of wax paper. Starting at 1 edge of dough, wrap dough around rolling pin, separating dough from bottom sheet of wax paper as you roll. Discard bottom sheet of wax paper. Place rolling pin over a 9-inch glass pie plate, and unroll dough over pie plate. Gently press dough into pie plate.

Step 4

Stir apple mixture; reserve 1 Tbsp. juices. Spoon apples into crust, packing tightly and mounding in center. Pour remaining juices in bowl over apples. Sprinkle apples with 3 Tbsp. sugar; dot with butter.

Step 5

Roll remaining Cornmeal Crust Dough disk as directed in Step 2, rolling dough to about 1/8-inch thickness (13 inches wide). Remove and discard wax paper, and place dough over filling; fold edges under, sealing to bottom crust, and crimp. Brush top of pie, excluding fluted edges, lightly with reserved 1 Tbsp. juices from apples; sprinkle with 1 tsp. sugar. Place pie on a jelly-roll pan. Cut 4 to 5 slits in top of pie for steam to escape.

Step 6

Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 350°; transfer pie to middle oven rack, and bake 35 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 30 more minutes or until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick through slits in crust. Remove to a wire rack. Cool 1 1/2 to 2 hours before serving. Serve with Brandy-Caramel Sauce.

Ratings & Reviews

Malinda59's Review

December 22, 2013
A family favorite in demand every fall. A little extra work but completely worth the effort. The brandy sauce completes a divine dessert!!

Tiff35's Review

September 05, 2013
Just a warning- this will take some time to complete. You could most likely make the crust and sauce the day before to spread out the time spent. This had a lot of flavor, and I really think using the apple cider in the pie crust was subtle but worth it. The brandy sauce was awesome both with/without brandy .That is a trick I think I will try out with other pie crusts! If you are wondering where the pie crust and Brandy sauce recipes are ( a few people stated they couldn't find it)... click on the link on the recipe list and you will be brought to that recipe. I did have two problems though and maybe someone has advice- I am by no means a professional! First, the apples were still very firm... can you cook the pie longer but cover the crust to prevent over-browning or should the temp be dropped? Also the bottom crust didn't seem completely cooked but perhaps it was just wet from the liquid. Is it possible to blind cook the bottom crust for a little in this type of recipe?

portland's Review

April 18, 2013
wonderful pie, the apple jelly really adds an extra flavor layer

Kenzi1's Review

September 23, 2012

seaside725's Review

February 29, 2012
This was the best pie I have ever made. It look a bit of time in peeling the apples, but it was worth every second. The cornmeal crust dough was easy to make and simple to put into the pie dish. The extra brandy caramel sauce was delicious over vanilla ice cream. This will be the dessert I will make anytime I have to impress anyone. Easy, excellent pie! I wouldn't change a thing.

josy04's Review

November 30, 2011
This is the best apple pie ever. The crust was perfect and the brandy sauce was fabulous. It was time consuming for me, but well worth it. You won't be disappointed.

annbrag's Review

November 23, 2011
This is my sons favorite pie. We can it apple mountain pie because its so high. We don't do the sauce. Love it.

Whit0ga3's Review

November 23, 2011

anmarit's Review

October 28, 2011

mrella72's Review

October 05, 2011
The pie seems amazing, but the web site is gving me nothing but problems. Trying to save, or email the recepies so I can print them from my laptop. I was able to get one, but no others will work :-(