Making a Mountain High Apple Pie

North Carolina and apples have a long, rich history. Experts have traced farming of the fruit in our state dating back centuries. Today, North Carolina ranks No. 7 in apple production in the United States, with most apples grown in the cooler climate of Western North Carolina — especially in Henderson County.

This prized pie, prepared by 4-H’er Gus McCall, was awarded “grand champion” at the N.C. Apple Festival recipe contest for the kids division.

Over the years, North Carolinians have developed and passed down revered apple recipes for generations. Fortunately for all of us, Renay Knapp, cooking expert with N.C. Cooperative Extension’s Henderson County Center, based in the heart of North Carolina apple country, was willing to walk us through one of the best-of-the-best apple recipes: a Mountain High Apple Pie.

This apple pie took “grand champion” in the recipe contest at the renowned North Carolina Apple Festival. Overflowing with 4 pounds of fresh N.C. apples, brown sugar and cinnamon, this sweet, creamy delight is quick and simple to prepare. Make a pie and enjoy N.C. apples today!

Recipe

Mountain High Apple Pie

Yield: 1 serving Time: 1 hr. 30 min.

Ingredients

• 2 pounds Crimson Crisp apples
• 2 pounds Honeycrisp apples
• 1 teaspoon ground cinnamon
• 3/4 cup granulated sugar
• 1/2 cup butter
• 1 cup firmly packed light brown sugar
• 1 package pie crusts
• 1 egg white
• 2 tablespoons granulated sugar
• 1 1/2 cups all-purpose flour

Instructions

1. Preheat the oven to 350 F.
2. Peel and cut apples into quarter- to half-inch thick wedges. Toss apples with cinnamon, 3/4 cup granulated sugar and flour.
3. Melt butter in a 10-inch cast-iron skillet over medium heat, add brown sugar and stir until sugar is dissolved.
4. Remove from heat and place one pie crust in skillet over brown sugar mixture. Add apple wedges mix to pie crust, then fit second sheet of pie crust over the top. Cut slits in top layer of crust to allow venting.
5. Mix egg white and 2 tablespoons granulated sugar, brush across top of pie.
6. Bake at 350 F for about one hour, cover with aluminum foil during the last 10 minutes. Cool on a wire rack for 30 minutes before serving.

Recipe by Gus McCall, 4-H Club Member, Henderson County, N.C. Learn more about NC State Extension’s 4-H clubs and camps in your community.