A Timeless Classic: Thanksgiving Apple Pie
Few desserts capture the spirit of Thanksgiving like a warm, golden apple pie. Bursting with tender, cinnamon-spiced apples and encased in a flaky, buttery crust, this pie is a true holiday icon. Perfect for family gatherings, festive dinners, or simply celebrating the flavors of fall, it’s a comforting treat that fills your home with the aroma of autumn spices. Serve it fresh from the oven, optionally topped with vanilla ice cream or whipped cream, and you’ve got a dessert that will make your Thanksgiving table unforgettable.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8
Calories: ~400 per slice
Ingredients:
For the Pie Crust (2 crusts):
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1/4 to 1/2 cup ice water
For the Apple Filling:
- 6–7 cups peeled, cored, and sliced apples (Granny Smith, Honeycrisp, or a mix)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/4 teaspoon salt
- 2 tablespoons all-purpose flour (to thicken filling)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Optional Topping:
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar for sprinkling
Directions:
- Prepare the pie crust:
- In a large bowl, whisk together flour, salt, and sugar.
- Cut in the cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing until dough comes together.
- Divide dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat oven: Preheat oven to 425°F (220°C).
- Prepare the filling:
- In a large bowl, toss sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, salt, flour, lemon juice, and vanilla extract. Set aside.
- Roll out the crust:
- On a floured surface, roll out one disc of dough into a 12-inch circle and fit it into a 9-inch pie pan.
- Roll out the second disc for the top crust.
- Assemble the pie:
- Pour apple filling into the bottom crust.
- Cover with the top crust. Trim excess dough, crimp edges to seal, and cut a few slits in the top for steam to escape.
- Brush the top with beaten egg and sprinkle with coarse sugar if desired.
- Bake:
- Bake at 425°F (220°C) for 15 minutes.
- Reduce oven temperature to 350°F (175°C) and bake for an additional 40–45 minutes, until crust is golden and filling is bubbly.
- Cool and serve:
- Allow the pie to cool at least 2 hours before slicing to let the filling set.
- Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
Chef’s Tip:
For a richer flavor and a perfectly moist filling, use a mix of tart and sweet apples (like Granny Smith + Honeycrisp), and toss them with a few small cubes of butter before baking—it adds depth and makes the pie extra decadent.