Classic Thanksgiving Apple Pie
Delicious Classic Thanksgiving Apple Pie recipe. This is my favorite time of year, and besides Christmas my FAVORITE holiday.
I’ve been perfecting this recipe for homemade apple pie since I was nine years old. Back then my parents had pretty strict rules on what we could eat; so there was honey instead of sugar, and no butter. Lets just say that this version is a bit less healthy, but it sure taste WAY better!
I absolutely LOVE sharing these recipes with my kids, and watching them enjoy cooking as much as I always have. Each year we step into our traditions with more enthusiasm, each of us taking on our roles in the preparation of our favorite dinner of the year. Thanksgiving was the only holiday I celebrated as a child, so it’s always been very special. And what could be better than a holiday dedicated to cooking with your family!?
This apple pie is simple but delicious and turns out perfectly every time. I’m also including my recipe for flakey pie crust. You’ll need to double it for this recipe, as one portion will go on top, and the other on bottom.
Note: I try to use Organic ingredients whenever possible, especially the apples, the flavor of Organic food is so much richer, not to mention so much better for you.
Sarah’s Classic Apple Pie
- 10 1/2 C. Peeled, sliced Granny Smith/baking apples
- 1 T. Lemon juice
- 2/3 C. Sugar
- 1/3 C. Brown sugar (not packed)
- 3 to 4 T. cornstarch
- 1/2 t. Cinnamon
- 2 T. Butter
- pinch of Kosher salt
- 1 T. Sugar in the raw (to sprinkle on top)
How to make: Mix all dry ingredients in a bowl. Add lemon juice and butter to the apples, put in large pan, turn heat to medium and stir well. Sprinkle dry ingredients on top, mix well. Simmer, stirring constantly, scrapping the bottom to prevent from sticking, until apples are tender (about 3 minutes).
Sarah’s Perfect Pie Crust
Note: be sure to double this recipe for apple pie
- 4 T. Cold butter cut into 8 cubes, then put in freezer for 15 min
- 3 1/2 T. Solid white shortening, cut each tablespoon in half then put in freezer with butter
- 1 C. All-purpose flour
- 1/3 C. Cake flour
- 2 1/2 t. Sugar
- 1/2 t. Salt
- 1/4 t. Baking powder
- 3-5 T. Ice water
How to make: Put all dry ingredients in mixer, mix well. Sprinkle frozen butter and shortening over flour as mixer runs at med speed, continue feeding butter/shortening until its gone. Turn mixer to med-high until butter begins to ball up around the flour and break-up into small bits. Begin adding ice water one tablespoon at a time (while mixer is still on). Mix until majority of butter/shortening has combined with flour. Texture should be moist but not a dough. Stop mixing as soon as it becomes moist and flakey.
Note: Mixture will still seem very flour-like (not like dough) which is how you want it. It should stick together when formed into a ball. Be sure to break up any chunks of butter that remain. Be careful not to over-work the dough, the key to a flakey crust is not over-working it in this stage.
Form into a ball, wrap in wax paper and refrigerate overnight if possible, otherwise at least three hours.
Assemble Pie: Turn oven on to 375. Coat pie pan with butter. Roll out dough, put one portion on bottom of pie pan and flute edges. Pour filling into pie pan. Roll out second portion of crust dough and place on top. Cut slits in the top for ventilation. Brush milk on top of pie crust then sprinkle with sugar in the raw. Cover crust edges with foil, put pie plate on cookie sheet and bake for 25-35 min until bubbling. Take foil off edges 5-8 min before it’s done so they brown.
I’d love to know if you tried it and what you think so be sure to comment with your story or message/tweet me!