Get ready to impress your family and friends with this delightful Thanksgiving Apple Pie! This classic dessert features a flaky crust and a sweet, spiced apple filling that will fill your home with the warmest aromas. Perfect for any festive gathering!
Tips for Success
Make sure to let the apples macerate for a while to enhance their flavor. And don’t rush the chilling time for the pie crust—it makes all the difference!
Favorite Parts
The moment you cut into the pie and see that perfectly baked crust is absolutely satisfying. Trust me, you’ll love it!
Ingredients
- Pie Dough:
-
- Filling:
-
-
-
-
-
-
-
-
-
-
- Egg Wash:
-
-
-
Instructions
- Prepare the Crust:
-
Step 1- Roll out the dough: Roll the dough out on a generously floured work surface. Keep turning the dough after every roll to ensure it doesn't stick to the counter and is of even thickness. Use your hands to cup the edges of the dough to keep it smooth and prevent cracks. Add additional flour to the dough, the counter, and your rolling pin as needed. Roll one piece of dough into about a 14-inch circle, depending on how deep your pie tin is. Roll the other piece of dough into a slightly smaller circle for the top crust. Cover the top crust dough with plastic wrap and return to the fridge.
-
Step 2- Place the bottom crust: Gently roll one sheet of dough up and around the rolling pin then unroll and drape over a 9-inch pie tin. Gently press into the pie tin. Do not stretch the dough. Place the pie crust-lined tin, covered, back in the fridge. Refrigerate at least 2 hours, or overnight.
- Make the Filling:
-
Step 3- Prepare the apples: Peel, core, and slice the apples into ¼-inch to ½-inch slices and place in a large bowl. Toss with the lemon juice, sugars, spices, and salt. If time permits, allow the apples to macerate for 30 minutes or up to 3 hours, tossing occasionally.
-
Step 4- Add cornstarch: Just before assembling, stir in the cornstarch. Don't forget!
- Assemble the Pie:
-
Step 5- Fill the pie shell: Pour the apple mixture into the pie shell, flattening and adjusting to make it fit evenly. Brush the edges of the chilled pie shell lightly with water.
-
Step 6- Top the pie: Drape the remaining sheet of dough over the filling. If the sheet is too cold, allow it to warm up slightly to become more pliable so you don't break or puncture it. Pinch and seal both crusts together, then use scissors or a knife to trim the excess dough, leaving a 3/4-inch overhang, before tucking the edges under itself for a clean finish.
-
Step 7- Chill the pie: Wrap the dough in plastic and refrigerate for 30 minutes, no longer than 1 hour.
-
Step 8- Preheat the oven: Meanwhile, preheat the oven to 400°F.
-
Step 9- Prepare the egg wash: In a small bowl, whisk together the egg yolk and cream. Remove pie from fridge. Brush all over with egg wash. Sprinkle generously with sugar. Cut six vents in the top to allow steam to escape. Bake on a parchment-lined rimmed baking pan until golden brown and with an internal temperature of 195°F, about 1 hour and 15 minutes.
-
Step 10- Cool the pie: Cool at least 1 hour before serving. Store leftovers wrapped in foil for up to 3 days at room temperature. Reheat at 350°F for 5 to 10 minutes, if desired.
Nutrition
- Calories: 300, Fat: 12g, Carbs: 52g, Protein: 2g
Cooking techniques
Rolling, baking, mixing, and macerating are key techniques in this recipe. Each step helps build flavor and texture in your pie!
Variations or substitutions
Feel free to mix different types of apples for a unique flavor. Honeycrisp and Fuji apples work beautifully alongside Granny Smith!
Storage tips
Store any leftovers tightly wrapped in foil at room temperature for up to 3 days. Reheating in the oven at 350°F for a few minutes will bring back the deliciousness!
Notes
For a golden crust, make sure to brush the top with egg wash before baking.
