It’s pie season again and I’ve been perfecting my apple pie game ever since we returned from our visit to Apple Hill last month. We picked entirely too many apples so this apple pie recipe is the product of America’s Test Kitchen-level experimentation and will make you the star of your family Thanksgiving. Tart granny smith apples are perfectly balanced by a brown sugar glaze and slightly salty crust. Since it takes a while to prepare the pie lattice, I recommend pouring a glass of wine and have grandma pull up a chair to keep you company while you work.
The Ultimate All-American Apple Pie Recipe for Thanksgiving
Makes 1 pie (Serves 8)
Time: Prep 1.5 hours, Cook 1 hour
- 4 Pillsbury frozen pie crust pastry sheets, thawed
- 1/2 cup unsalted butter (best when at room temperature)
- 3 tablespoons all-purpose flour
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1/4 cup water
- 1 teaspoon real vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 egg white
- 8 Granny Smith apples – peeled, cored and thinly sliced
- 1 non-stick pie pans (These never stick and have a wide flat brim to support decorative crusts)
- leaf pie dough cutters (Also these are great with Prime shipping!)
- marble pastry slab
- pie server
- pastry brush
- Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan but do not let it brown. Quickly add flour and stir to form a paste. Mix water and vanilla extract in a small glass then pour into saucepan. Add white sugar and brown sugar, stirring as you bring to a boil. Reduce to medium-low and let simmer.
- Sprinkle cinnamon and nutmeg over apple slices and toss to coat. Pour the butter and sugar mixture over the apples and mix with a spoon. Set aside mixture while you make your lattice.
- Roll out the three additional pie crusts on a marble pastry slab and prepare the lattice for the top of the pie. I cut twelve 1/2 inch wide ribbons and made six braids for the lattice. I used these pie crust cutters to cut out the leaves. Place a layer of wax paper on a cookie sheet and start weaving your lattice pie topper on the wax paper. Alternate each ribbon over then under as you go.
- Place the bottom crust in your pan. Prick the bottom with a fork and trim crust to fit the pie pan. Fill with apples, mounding the apples slightly (this will hold up the lattice and make sure it doesn’t sink.) Cover with your lattice work crust. To do this, I pull the edge of the wax paper around the cookie sheet so the lattice falls off exactly here I want it on the pie.Scatter the leaves around the edge of the pie crust, using a little water to make the leaves stick to the existing crust and lattice. Mix 1 egg white and 1 tablespoon water and brush over the crust with the pastry brush. This gives it that golden look.
- Bake 15 minutes at 425 degrees. Reduce the temperature to 350 degrees F (175 degrees C) and cover the edges with aluminum foil. Continue baking for 35 to 45 minutes, until apples are soft and crust is perfectly brown. (Rotate your crust ever 15 min if your oven has a “hot spot” and is prone to cook unevenly.)
Serve with bourbon vanilla ice cream or whipped cream. Delicious!!