apple-pie

Apple Pie Recipe for Your Thanksgiving Table

I love a pie, any time of the year or day, in fact. They are a tasty dessert that is loved by many people. Ever since I would see my grampa eating pumpkin pie for breakfast after Thanksgiving every year, it became a completely normal act. 

What type of apples to use

Apple pies can be made with different types of apples and in different styles.

Some people might say that you need to use Granny Smith apples, but there are other types that will work just as well like Rome apples while others prefer to use Golden Delicious or Jonathan Apples. Some people put raisins in their apple pie while others prefer to leave them out altogether.

Ingredients

  • crust
  • 2 1/4 cups (281g) AP flour
  • 1 tbsp (14g) sugar
  • 1 tsp salt
  • 1 cup + 2 tbsp (254g) butter, cold + cubed
  • 4 tbsp ice water

Mix flour, sugar, and salt into a large bowl. Toss butter in the flour mix to evenly coat. Quickly, use your fingers to rub the butter into the flour to create a shaggy dough. Having some flat, thin pieces and large and chunky pieces of butter in it.

Drizzle the water over the dough. With your hands, toss it all together until evenly distributed, it will still look a bit dry. Press into a ball, either in the bowl or on the countertop. Just press in any shaggy edges. Divide into two and press into flat disks. Wrap in plastic wrap for at least 1 hour (up to 5 days). 

Filling

4 large granny smith apple, peeled and chopped

1/4 cup (50g) sugar 

3 tbsp (28g) cornstarch

Combine the ingredients and set aside until ready to use.

Oven 350 degrees F.

Preparation

Take the disks of dough out of the fridge and let it at room temperature for about 10 minutes to soften just a bit.

Next, roll out one of the disks on a floured surface to an 11″ inch circle.

Transfer to the pie tin, letting it slump in and leaving the extra dough to hang over. Cover with plastic and place in the fridge while rolling out the top crust. 

Roll out the second disk to the same thickness as the bottom layer. Cut out a small venting hole in the center.

Take the dough-lined pie tin out of the fridge and fill it with the apple mixture. Brush the edge of the crust with the beaten egg and layer the top dough over.

Trim any strips that are longer than the overhang of the bottom crust.

Fold over the overhang of the bottom layer and pressing in slightly so they stick together. Cover with plastic and freeze for 20 minutes.

For Brushing
  • 1 egg, beaten
  • Coarse sugar

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