One of the sweetest parts of the Thanksgiving celebration is getting to eat pies for dessert. I know the Thanksgiving meal can feel overwhelming on it’s own, and the thought of making a homemade pie can seem like too much. But if you can plan out and delegate other dishes to family members, a homemade apple pie will be easy to manage – even if you’ve never made a homemade pie before.
The crust of this pie is buttery, flaky, and full of flavor. You can make it the day before and store it in an airtight container in your refrigerator until you’re ready to make your Apple Pie.
- 2 ½ Cups all purpose flour. (Plus half a cup for dusting.)
- ½ Tbsp granulated sugar
- A dash of salt. (About ½ tsp)
- ½ lb of COLD unsalted butter diced into ¼ inch squares
- 8 Tbsp ice water. Set aside in a bowl.
- Add flour, sugar, and salt into a mixer and mix to combine.
- Now you will “Cut” the butter into the flour mixture. Use a pastry cutter or a fork and knife. Try not to touch the butter while you do this, because your body temperature heats up the butter and you want it to stay ice cold. Cut the butter in until you only have pea-sized pieces remaining. The mixture should still be dry and powdery here.
- Next add 7-8 Tbsp on the ice water and mix in the mixer until small clumps form. The dough will not look “held together”, but no worries. That’s normal. Press some of the dough between your fingers and if the dough sticks together, you have added enough water. Be careful not to add too much water or the dough will become too sticky and hard to roll.
- Move the dough to a clean work surface, and work the dough into a ball. Do NOT knead the dough. The less you touch the dough the more flakey your pie crust will be. Divide the dough in half and flatten it to form 2 disks. Wrap in plastic wrap and refrigerate for 1 hour before using it.
The Apple Pie Filling:
- 7 apples – 4 Granny Smith and 3 Golden Delicious. Peel, core, and thinly slice your apples. Splice the golden delicious about ¼ of an inch larger than the granny smith apples.
- 1 ½ tsp cinnamon
- 8 Tbsp unsalted butter
- 3 Tbsp all purpose flour
- ¼ cup water
- 1 cup granulated sugar
- 1 egg + 1 Tbsp water, to create an egg wash.
1. Preheat oven to 425 degrees F.
2. Melt butter in a medium size saucepan over medium heat. After it’s melted, whisk in 3 Tbsp flour then simmer for 1 minute, whisking constantly. Next whisk in ¼ cup of water, 1 cup sugar and bring it to a boil. Reduce heat and continue simmering for 3 minutes, whisking frequently. Now remove from heat.
3. Take your peeled, cored, and thinly sliced apples and place them in a large bowl. (Should be about 7 cups of apples.) Sprinkle them with 1 ½ tsp cinnamon and toss. Now pour the sauce over the apples and stir to coat the apple slices.
Bringing it All Together
Directions for combining the pie crust and pie filling:
1. Roll out your bottom pie crust to a 12’ diameter circle, and transfer to a 9 inch pie plate. Add the apple mixture on top, mounding it slightly in the center. Be careful not to get the filling on the edges of the pie crust.
2. Roll the second crust into an 11” round and cut into 10 even strips, using a pizza cutter. Arrange the strips in a woven lattice pattern over the top of the apple filling.
3. Beat together 1 egg and 1 Tbsp water and brush the top over your pie crust.
4. Bake at 425 degrees F for 15 minutes. Reduce the heat to 350 degrees F and continue baking for 45 minutes or until apples are soft and filling is bubbling through vents. If the crust is cooking too quickly, cover the edges of your pie with tinfoil. Now, all you have to do is wait for the pie to cool at room temperature for 1 hour before eating.
I hope you and your family enjoy this delicious homemade apple pie as much as we do.