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Apple pie is the perfect finale to Thanksgiving dinner
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Thanksgiving just wouldn't be the great American holiday without the classic dessert apple pie. Not only is it delicious, it is also easy to make, earning it a prime spot next to pumpkin pie on the Thanksgiving dessert table. I actually make it even easier - I don't peel the apples. I have found that the peels add both color and texture, and who wants to spend all day peeling apples anyway?
Apple Pie
INGREDIENTS:
5 large or 6 medium apples, cored and sliced thinly
1 tablespoon lemon juice
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons butter
Pastry for top and bottom crusts (click HERE for a recipe for Rich Pastry Pie Crust)
METHOD:
Preheat the oven to 450 degrees F. Line a 9-inch pie pan with one of the pie crusts. Stir together the sliced apples and the lemon juice in a large bowl until all of the apples have been coated. In a second bowl, mix together the cornstarch, brown sugar, cinnamon and nutmeg. Add to the apples and toss to coat thoroughly. Place the apples in layers in the pie pan and dot with the butter. Cover with the second pie crust and crimp the edges to seal. Cut slits in the upper crust to vent. Bake the pie at 450 degrees F for 10 minutes. Reduce the heat to 350 degrees F and continue to bake 45 minutes to 1 hour or until the crust is golden and the apples are tender. If the outer crust begins to brown too much, cover the edges with a pie shield or foil. Makes 1 pie.
MAKE AHEAD: You can make the crust several days ahead of time and have it ready and waiting in the fridge. Thanks to the lemon juice, you can prep the filling a couple days ahead, too. On the day of, just dump the apple mixture in the crust, crimp the crust and it is ready to go in the oven.
Click HERE for the rest of my Thanksgiving Dinner menu.
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