If you've been reading my blog for the past couple of years then you probably know that every year I make my "famous" apple pie on Thanksgiving. Growing up I was never a fan of it, but as an adult my taste buds have changed and I literally crave it leading up to Thanksgiving! Since the big day is tomorrow, I wanted to share the recipe with you again and maybe you can start a new tradition too! This year I'm excited to share it with my parents since I know they love it :) I hope you all enjoy a wonderful holiday with your family and loved ones tomorrow!
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!