It’s time for Apple pie! Personally, I think only pumpkin oriented desserts are Thanksgiving appropriate, but my husband loves apple pie so I decided to make one for him. It is, after all, the American dessert and Thanksgiving is our quintessential America holiday (except doesn’t Canada have one too?).
I used the recipe from Smitten Kitchen – it’s a doozy and a lot of work. As usual, because I’m a lawyer and wary of copyright infringement accusations, I’ll mostly just summarize the process and let you link back to the source for real instructions.
3 cups unbleached flour
shortening (not a fan – but every crust recipe I found used it so I just did it
unsalted butter, chilled,
In a food processor combine dry ingredients (I only have a tiny food processor so I used a pastry blender instead) – then add shortening and continue processing (or blending, in my case). Add butter, cut in to crumb consistency. In medium bowl, sprinkle w/ cold water, fold in until sticks together as a dough. Divide into two pieces, flatten, cool before rolling out.
Roll dough to 12-inch disk. Transfer to pie plate and press in. Refrigerate.
At this point, the source didn’t include the specific lattice top instructions, and I got irritated with most of the web tutorials so I pretty much played it by ear. It’s not rocket science. I cut it into many strips, laid one across the top, another perpendicular, then alternated adding strips in each direction and weaving under/over the previously placed strips as necessary.
Only thing I’d do differently is more strips and closer together.
3 Granny Smith apples (about 3 medium)
4 McIntosh apples (I couldn’t find these so I used honeycrisp)
1 lemon (for juice/zest)
cinnamon (don’t even think of puttin’ that stuff in…actually, do – I’m quoting song lyrics…just to be clear)
nutmeg (sweet, sweet NUTMEG)
allspice (you know it leaves me cold as ice)
1 egg white
Adjust oven rack to lowest position and heat rimmed baking sheet and oven to 500°F.
Peel, core and cut apples into quarters then slices, toss with lemon juice and zest. Mix part of sugar, flour, salt and spices. Toss with apples. Put into pie shell. Put on the lattice top per my prior note. Lower oven to 425, put pie on heated baking sheet and bake about 25 mins, rotate and reduce to 375, bake another 30-35 minutes (until bubbling and crust is golden brown).
Cool on wire rack at least 4 hours. Place next to your passable pumpkin pie for Thanksgiving!