Thanksgiving Apple Pie

Every year, it's tradition that I make my "famous" apple pie for Thanksgiving. I suppose I can't take full credit for it, since it's a Martha Stewart recipe, but over the years I've made a few small adjustments to make it my own. I always look forward to making it for my family, and they tell me that they enjoy eating it! This year, I decided to do something a little different with my crust. I typically do a lattice design, but this time I wanted to switch things up and use leaf cutouts to cover the entire pie. I'm so pleased with how it turned out, and it still tastes great! 

I start by coring, peeling, and slicing 5 lbs of Granny Smith apples. I love using Pampered Chef's Apple Peeler Corer & Slicer. It saves a ton of time, so you can start enjoying your pie sooner!

I start by coring, peeling, and slicing 5 lbs of Granny Smith apples. I love using Pampered Chef's Apple Peeler Corer & Slicer. It saves a ton of time, so you can start enjoying your pie sooner!

Once you toss the apples with cinnamon and sugar, you get a glimpse of what the pie will smell like when it's all done, aka, divine!

Once you toss the apples with cinnamon and sugar, you get a glimpse of what the pie will smell like when it's all done, aka, divine!

I use Ina Garten's perfect pie crust recipe, and she's right, it's pretty perfect! You'll know the dough is ready once it starts to form a ball in the food processor.

I use Ina Garten's perfect pie crust recipe, and she's right, it's pretty perfect! You'll know the dough is ready once it starts to form a ball in the food processor.

Once the dough has had time to chill (about 30 min.), it's ready to be rolled out and placed in the pie dish. Don't forget to butter your pie dish beforehand! I've made the mistake of not doing this, and it makes it much harder to cut the pie. 

Once the dough has had time to chill (about 30 min.), it's ready to be rolled out and placed in the pie dish. Don't forget to butter your pie dish beforehand! I've made the mistake of not doing this, and it makes it much harder to cut the pie. 

Now you can pile on those gorgeous apple slices. This is called the Mile High Apple pie for a reason, so don't be shy and stack em up nice and high!

Now you can pile on those gorgeous apple slices. This is called the Mile High Apple pie for a reason, so don't be shy and stack em up nice and high!

Time for the top layer of crust. I started by punching out two different styles of leaf cutouts into my dough. It's always a good idea to make sure your workspace and your baking tools are well floured, so the dough doesn't stick.

Time for the top layer of crust. I started by punching out two different styles of leaf cutouts into my dough. It's always a good idea to make sure your workspace and your baking tools are well floured, so the dough doesn't stick.

Now for my favorite part: layering your leaves on top of the apples. It's like making a piece of art that you can eat! You'll also want to put an egg yolk glaze on top of the finished pie crust; that will ensure you get a nice golden brown color when it's baking. 

Now for my favorite part: layering your leaves on top of the apples. It's like making a piece of art that you can eat! You'll also want to put an egg yolk glaze on top of the finished pie crust; that will ensure you get a nice golden brown color when it's baking. 

And voila! The finished product: a delicious apple pie to enjoy with family and friends. 

And voila! The finished product: a delicious apple pie to enjoy with family and friends. 

I'm so pleased that the leaves crisped up turned a beautiful golden brown. When it comes to serving the pie, I'm always in favor of adding two scoops of vanilla bean ice cream. The flavors blend together so well, and it's a great combination of hot and cold to delight your tastebuds. 

I'm so pleased that the leaves crisped up turned a beautiful golden brown. When it comes to serving the pie, I'm always in favor of adding two scoops of vanilla bean ice cream. The flavors blend together so well, and it's a great combination of hot and cold to delight your tastebuds. 

I hope you enjoy this recipe, along with all of the other yummy holiday favorites with your family this Thanksgiving. I know my husband and I will!

Blushfully,

Belle 

Posted on November 25, 2015 .