I know that it’s quite a big claim to say it’s “the BEST”
but it really is.
I’ve been baking this pie for years.
But there were some years I didn’t have it and I would just dream about it.
You see when I met my Mr. we would go to this really great restaurant that was located in an old Victorian house. Each room was decorated differently, one was a garden, one room was all decked out peach and looked very glamorous with a huge chandelier, another room looked like a library. It was my favorite place to go. The food was so delicious, each meal I had there was better than the last and then the dessert.
I recall asking what they had for dessert.
They said they had this delicious apple pie, that it wasn’t your typical apple pie and that I just had to try it.
Well I am so glad I took their suggestion.
It really was the most delicious apple pie I had ever had.
The piece they served was so thick, I just LOVED that about it.
I made this pie many times when my kids were young they would ask for me to make “that pie” you know that pie we love. At the time I would say, oh that “special” apple pie, is that the one you mean? They’d ask if it had a filling, I’d say the apple pie that is stuffed with all that creamy filling. They would scream YES! That one, that is the pie we want you to make. So everyone in a while, I’d make it. It was delicious, but there was never enough pie in my opinion and it just wasn’t PERFECT. It was really good, and it brought back such special memories.
I adjusted a few things and used a different pie crust, everyone agrees this is it!
Not only is it so delicious, but it really is exactly the same as the pie in that restaurant some 20 years ago. I also think it’s great that I’m not the only one with such a vivid memory of the pie. That is another reason that it is perfect.
Now I don’t need to dream that my pie will be “like” the pie I remembered, it now IS the pie I remember.
Baking the pie in a rectangle dish seems to have made all the difference, it’s now super thick and over-stuffed with apples and creamy filling and topped with a great crumb topping and a pie crust that can stand up to such a dense dessert without being too much.
Since this pie is big, that means there is plenty to have the next day….
for breakfast even.
Who says pie isn’t for breakfast.?
I recall ordering a slice of pie to go from that restaurant just so I could have some the next morning. I not only fell in love with this pie, but I just happen to fall in love with someone at the same time.
It’s no wonder this pie holds such great memories. This is a very special pie.
For years I referred to it as “special apple pie” my kids couldn’t remember the name, so then I would say you know the stuffed apple pie and well that name seemed to stick and although to me this is the most special apple pie for many reasons, it certainly is stuffed. Stuffed to the HILL. It’s stuffed with apples, it’s stuffed with a creamy filling…yea, Stuffed Apple Pie it is!
Each part of this recipe is printable below.
The Crust, The filling and The Crumb Topping.
- 1½ cups shortening
- 2 tablespoons milk
- ½ cup boiling water
- 4 cups flour
- 1 teaspoon salt
- Place shortening, milk and boiling water into a mixer with beater attachment (or deep bowl with an electric mixer.
- Beat on medium until it's light and fluffy.
- Add in flour and salt, mix on low until all dry ingredients are moistened.
- Shape dough to a flat disk shape (the closer it is to a rectangle the easier it will be to roll out) wrap in plastic wrap and chill for 1 hour.
- Remove dough from fridge, place between two pieces of wax paper and roll dough out smooth and even into a rectangle about a ¼ of an inch thick.
- This is a heavy pie with lots of filling and it needs a firm crust so rolling the dough too thin would not be desirable.
- Hold a 13x9 pan that is 2 inches thick pan over the dough to be sure you have rolled it enough to go up the sides and have plenty to crimp on the edges.
- (this pie crust will also make 4 9" pie crusts)
- Roll pie dough in wax paper to make it easier to transfer it to the dish without ripping or stretching it.
- Unroll the dough over the pan and fit it into the corners and have the dough go over the edge of the pan and fold it until a little, so that it's easy to crimp a nice edge on.
It’s all set to go into the oven, I placed a tray on the bottom in case there were any spill-overs. Luckily there weren’t.
- 8 pounds tart apples (granny smith or Jazz)
- 3 cups sour cream (or 1½ cups sour cream and 1½ cups greek yogurt)
- 1 cup sugar
- 1 teaspoon salt
- 3 eggs
- 2 teaspoons vanilla extract
- ½ cup flour
- Peel, core and slice apples. I used an apple corer peeler as it makes it really easy especially for 8 pounds of apple, but they can easily be done with a knife also)
- Mix sour cream, sugar, salt, together
- Lightly beat eggs and mix in vanilla
- Pour egg mixture into sour cream mixture, then stir in flour.
- Pour that combined mixture over the apple and stir them until they are fully coated.
- Place filling into pie crust.
- Bake 400 degrees 15 minutes,
- then adjust the temperature to 350 degrees and bake for 45 minutes
- then add crumb topping bake at 375 degrees for 20 minutes
- Total time (1hr20min)
- This is one very large deep dish pie, great for a crowd or to have plenty left over otherwise.
This crumb topping will be great on so many desserts!
- 1½ cups brown sugar
- 1 cup flour
- ½ cup butter
- ¼ teaspoon cinnamon
- with a pastry cutter or a fork, mix ingredients in a bowl until the mixture is crumbly, with your hands firmly press the mixture into large crumbles.
- Place on top of apple pie when instructed and bake 20 minutes.
Be ready for the WOW’s this pie will get!
This apple pie is like lasagna, it’s best to prepare it ahead of time. Slicing a fresh baked apple pie does not give it time to set up and slice nicely. I like to refrigerate this pie overnight. Plan ahead and make this pie the day before.