For the past 4 years it has become my tradition to make apple pie on Thanksgiving. Growing up I wasn't very fond of pie to be honest. I ate pumpkin pie occasionally on Thanksgiving, and chocolate pie at Christmas (because I'm always down for anything chocolate...), but it wasn't until I moved back in with my parents after graduating from college that I decided to try something new. My dad is a fan of apple pie also, so I think that might have had something to do with it ;)
Each year that I make it I like to experiment with new ideas to see if I can improve it or do something slightly different. A couple years ago, Freddy suggested I try making my own pie crust rather than getting store-bought, so that's what we did and it turned out really good! Last year I decided to use leaf cut-outs to create the top of the pie crust, rather than the traditional lattice I had done in the past. The leaves really added to the fall spirit of the dish which I loved! This year I opted for that same fall feeling, only this time I used leaves sporadically throughout the lattice weave for a combination of both.
Every year I always look forward to making this delicious pie, and I'm so happy to share the recipe with you so that you can enjoy it with your loved ones! Enjoy!
5.5 lbs tart apples (Granny Smith or Empire)
1/2 cup all-purpose flour
1 cup sugar
2 teaspoons ground cinnamon
3 tablespoons chilled, unsalted butter
1 large egg yolk
Step 1: Roll the Dough
Start by preheating your oven to 450 degrees. Roll out your dough on a lightly floured workspace (to prevent sticking) into a 15-inch round. Place the dough over a 9-inch pie plate, pressing it into the corners and trimming any excess on the edges. Cover with saran wrap and refrigerate. If you don't have room in your fridge for the pie dish, you can roll the dough into a large ball, cover with saran wrap and chill in the fridge until you are ready to roll it out and place in the pie dish.
Step 2: Prep the Apples
Begin by peeling and coring the apples, and cut into 1/4 inch slices. I use the Pampered Chef Apple Corer, Peeler and Slicer and it literally makes this process a breeze! The first year I made this pie I wanted to cry as I manually peeled and sliced each apple by hand; I almost didn't want to make the pie again due to this tedious process! But when one of my mom's friends gifted this to us it was literally Heaven-sent. As you slice your apples, place them in a bowl and sprinkle with lemon juice to prevent them from discoloring.
In a separate bowl, combine flour, sugar and cinnamon and sprinkle over the apple slices. Use your hands to combine mixture with the apple slices until they are evenly coated.
Step 3: Get the pie dish ready
Once you have placed your dough in the pie dish you are ready to pour in the sliced apples. This is called a "mile high" pie for a reason, so don't be afraid when it seems like they are about to fall over! The cinnamon sugar mixture helps them to stick together to prevent this from happening.
Now that your apples are piled high, dot them with chilled, unsalted butter cubes. Next, place your dough round on top of the pie (make sure it's at least 18 inches since the pie is very tall at this point.) Another option would be a lattice weave, which is my personal favorite. Roll out your dough into an 18-inch round, and cut long strips from the round to create your weave. Crimp the edges of the pie once you are done to ensure they stay intact.
Lastly, whisk together the egg yolk and 2 tablespoons of water to make a glaze. Brush it on top of the pie crust and sprinkle with sugar. This will help the crust to become a nice golden-brown color. Place the pie dish onto a baking sheet to catch any juices that come out (trust me, there's a lot!). Bake for 15 minutes at 450 degrees, then reduce to 350 and bake for 45-50min.
Viola! Just let your pie cool and I promise it will be well worth the wait. The tartness of the apples mixed with the cinnamon sugar create a delightful melody your tastebuds will want to enjoy over and over again! This has become a requested favorite in our home, and I hope it will in yours too. Enjoy!