Apple Pie– Be Ready for Thanksgiving!

Apple Pie– Be Ready for Thanksgiving!


Who doesn’t love apple pie? Buttery, flaky crust, sweet & juicy apples, served warm (or not) with whipped cream and/or ice cream! It just isn’t Thanksgiving without an apple pie (or 2)!

So, when I was figuring out what to make for Friends-Thanksgiving this weekend, it seemed like a no-brainer to make & bring apple pies!

One of the most challenging parts of making a homemade pie is the pie crust. This crust recipe is pretty easy to work with. It uses both shortening and butter, so you get the flakiness from the shortening as well as the buttery flavor.

I piled each pie high with 9 apples each– 7 macintosh and 2 granny smiths. The apples cook down as the pies bake, so it’s a good idea to pile up the apples in the middle ¬†of the pie so that when they sink, you aren’t left with a concave pie.

Try out the recipes below and be ready to serve a wonderful apple pie for your Thanksgiving!

Homemade Apple Pie!

3 cups all-purpose flour
1 tsp salt
2 tablespoons granulated sugar
7 tablespoons shortening
10 tablespoons cold butter
4-8 tablespoons cold water

1) Combine flour, salt, and sugar in a food processor. Mix a few seconds until combined.
2) Add in shortening and pulse a few times, until crumbled in.
3) Cut the cold butter into small cubes. Add into the food processor. Pulse about 10 times, until butter is in small crumbs in the mixture.
4) Turn out into a medium-sized bowl. Add in cold water, 1 tablespoon at a time. Lightly knead the dough with your hand(s). Keep adding water until the dough holds together in a ball. It’s too dry if the dough is cracking, but too wet if the dough is sticky.
5) Split the dough in half (one half slightly larger than the other). Wrap both halves in plastic wrap and refrigerate for about in hour. (If you refrigerate longer, just leave the dough out on the counter for a few minutes before trying to roll it out.) While the dough chills, prepare your apple filling.

9 apples, peeled and chopped (I recommend macs, cortlands, granny smiths, or a combination)
1/2 cup granulated sugar
1/4 cup flour
1-2 teaspoons cinnamon
1/2 tsp nutmeg
1/8 teaspoon salt
2 tablespoons butter
1 T milk
1 egg yolk

1) Preheat oven to 400 degrees F.
2) Combine the sugar, flour, cinnamon, nutmeg, and salt in a large bowl. Stir and set aside.
3) Peel all of the apples and slice thinly or chop into cubes. Combine the the sugar mixture in the large bowl. Stir with a large wooden spoon until evenly distributed.


1) Take out the larger of the two halves of pie dough. Roll out on a lightly floured surface into a large circle, slightly larger than the size of your pie plate (I used a 9 inch pie plate). Roll the dough up onto your rolling pin and gently unroll into the pie plate. Lightly press down and up the sides of the pie plate.
2) Pour the apple filling into the pie plate (the apples will pile high)!
3) Cut up the 2 tablespoons of butter into small pieces and dot all over the apples.
4) Take out the other half of dough from the fridge. Roll out just as you did the other half.
5) To make the lattice top, cut the rolled-out dough into strips about 1 inch wide. Pick up one strip and place it on the pie. Take another piece and lay perendicular to the piece you just put on the pie, so that they are making an L shape on two of the outer edges of the pie. Peel back one of the strips on the pie, and lay down a new strip perpendicular to the one you just peeled back. (I realize this sounds complicated– it’s actually much easier to figure out when you are hands-on, arranging the strips.) Continue to arrange strips until you’ve covered the pie.

6) Combine the egg yolk and milk. Brush onto the top of the pie (to help browning). Sprinkle with turbinado sugar.
7) Place in over and bake for 30-40 minutes, keeping an eye on it to make sure the crust doesn’t burn. If the crust is getting too dark, cover with foil while the pie finishes cooking.
8) When the pie is bubbly, it’s done! Remove from oven and cool on a wire cooling rack. Serve warm, or cool completely and store in the refrigerator until ready to serve.
9) (optional) Serve a la mode– with pecan pie-flavored ice cream or vanilla ice cream.

ENJOY!! What kind of pies do you serve at Thanksgiving??!

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