"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

16 lb. Apple Pie (Levee-High Apple Pie) Recipe

5 stars - based on 1 vote
  Tried it? Rate this Recipe:


This recipe for 16 lb. Apple Pie (Levee-High Apple Pie), by , is from The Conrad Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kaitlyn Bartek
Added: Saturday, March 21, 2009


Crust Ingredients:

2 1/2 C. all-purpose flour
1 1/2 sticks (12 T.) cold butter, cut into 1/2 " cubes
1/4 C. vegetable shortening
1/2 tsp. salt
7-9 T. ice cold water

Filling Ingredients:

12 C. peeled and thinly sliced Macintosh or Golden Delicious apples (14-16 large apples)
1 C. plus 1 T. granulated sugar, divided
1/4 C. all-purpose flour
2 tsp. ground cinnamon
1 dash of salt
1 T. butter, cut into small pieces
1/4 C. milk

1. Preheat the oven to 450. Mix pastry and roll into two rounds (one to fit the pie plate and the other to fit the small bowl mold). Fit one round into a deep-dish pie plate.

2. Place apples in a large bowl. Sprinkle with sugar (1C.), flour, cinnamon, and salt; toss to combine. Make a base layer of apples on the bottom of the crust enough to cover. Take the rest of the apples and use a small deep mixing bowl (a Tupperware lettuce keeper works perfectly) and layer the apples one by one making an almost woven appearance. When apples fill the mold tap on a hard surface to set the mold. Then invert the apples into the pie plate. Dot apples with butter. Cover mounded apples with remaining pastry round. Moisten edges of crust with water, seal and flute edges tightly.

3. Stir together milk and remaining 1 T. sugar; brush lightly on top of crust. Prick crust to allow steam to escape.

4. Bake at 450 for 15 min., then reduce heat to 350 and bake for 1 hour or until crust is golden brown, shielding top crust with aluminum foil if it begins to brown too quickly.

Personal Notes:
Personal Notes:
Make sure the apples are sliced thinly so that they will bake as there are so many of them. Place a shallow pan under the pie as the juices will spill out if it is not sealed properly. Everyone who has tried this pie likes it; Grandma Wirfel told me to enter it into the fair because it was so good.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!