I am seriously having the hardest time believing that Thanksgiving is upon us. It feels like the year just started, and somehow Christmas trees are popping up everywhere. I mean, seriously, CHRISTMAS TREES?!?! Every year for Thanksgiving, I am always in charge of desserts with my family. The one staple that must be on the table is an apple pie. It is actually a demand by my brother, because it’s his favorite dessert. I’m not gonna lie, making this dessert and seeing him super happy about it always puts a smile on my face. I mean, you want to know that the food you are making is good, right? Well, that guy will definitely tell you.
While I have considered switching up my recipe this year and adding some caramel to the pie, something in me wants to just stick to my old faithful recipe. This is the same recipe that I have used for about 6 years now and it has never failed me. I won’t lie, the first time I made this pie I ended up throwing it away. I think I must have used too much nutmeg, because the flavor was just off. But over the years, I’ve perfected my apple pie recipe and I think this will make a great addition to your Thanksgiving dessert table.
Krissy’s Apple Pie
1 Store-Bought Pillsbury Pie Crust (You are free to make your own if you have the time)
5-6 apples, I like to use a mix of Gala and Granny Smith
2 tbsp lemon juice
1/3 cup brown sugar
1/3 granulated sugar
1/3 cup flour
1 tbsp cinnamon
2 tbsp unsalted butter
Egg Wash (1 egg + 2 tbsp water)
Preheat oven to 425 degrees
Grease your pie dish, and carefully roll out your pie dough and push it into the greased pie dish. It’s okay if you have excess hanging over the edge, leave it like that. Cover your pie crust with plastic wrap and stick it in the fridge.
Peel, core, and slice your apples. Toss your apples with the lemon juice to keep the apples from turning brown.
Add sugar, flour and cinnamon to the bowl of apples. Let this mixture sit for about 10 minutes so that the apples release juices.
Spoon apple filling into chilled pie crust.
Cut butter into very small pieces and space out over the apples.
Roll out other pie crust and cut into strips. If you’re an exact person, I would say cut into 1/2 in to 3/4 in wide.
Place one layer of strips across the pie, over the the apples, spacing strips about 1 inch apart. Don’t press the edges down. (There will be overhang, don’t worry about it.)
This is where the fun part comes in. You are going to weave your strips. Put down another layer of strips across the pie, perpendicular to the first layer of strips. Weaving each strip over and under the first layer of strips to create a lattice effect. (Alternate your weaving from strip to strip — So, if one strip starts the weaving pattern going under the first layer, the next strip should start going over.)
Press down on the edges of your pie crust to seal top and bottom layers together. Trim overhang, and crimp all around to make a stand-up edge.
Brush egg wash lightly around the edge of the pie, and cover with a pie crust shield if you have one.
Bake pie for 30-35 minutes, or until apples are bubbling and crust is brown.
Cool on a wire rack for 30 minutes. Make sure you don’t skip this step. This gives the pie a chance to settle, so definitely don’t cut into it until it has rested and cooled.
You can serve this with vanilla ice cream, whipped cream, or even a caramel drizzle.
One thing that you will notice with my apple pie is that I don’t use nutmeg. I’ve never been a big fan of that particular spice, but if you like it, then add a dash of nutmeg to the spice mixture over the apples.