Thanksgiving is just around the corner. I went to the store yesterday to pick up some stuff for Thanksgiving, and some stuff just because I needed it. I went to 2 different stores, and they were both out of normal whipping cream! I just wanted to be able to make whipped cream to top pies!!But if you’re fortunate to already have your whipping cream, whip some up to top this delicious apple pie! Or serve it with ice cream, or just eat it plain. This pie is the perfect treat for Thanksgiving, or any occasion. It’s sooo good! Part of what makes this pie so good is the variety of apples. The different apples provide different textures and flavors. Feel free to use any apples you like, of course.It was so fun to be able to make this using some of the apples I still have from the orchards. And I still have a lot more, so get ready for more apple recipes in the near future! It’s a good thing apples last so well in the frig, because at the rate I’m going, these apples might be around a while more! 🙂Apple Pie
Pastry for 2 pie crusts
2 cups thinly sliced, peeled Granny Smith or other tart apple (about 1 pound)
1 cup thinly sliced, peeled Pink Lady or other sweet apple (about ½ pound)
2 cups thinly sliced, peeled Rome or other firm baking apple (about 1 pound)
1 cup thinly sliced, peeled McIntosh or other tender apple (about ½ pound)
1 tablespoon fresh lemon juice
½ cup plus 1 tablespoon granulated sugar, divided
¼ cup packed brown sugar
3 tablespoons all-purpose flour
¾ teaspoon ground cinnamon
Dash of ground cloves
¼ teaspoon salt
2 teaspoons milk
Roll half of dough into a 12-inch circle; place in pie dish and chill while filling is prepared. Roll other half of dough into an 11-inch circle; cover with plastic wrap and chill.
Preheat oven to 450 degrees F.
To prepare filling: In a large bowl, combine apples and lemon juice. In a separate small bowl, combine ½ cup granulated sugar, brown sugar, flour, spices, and salt. Sprinkle over apple mixture, tossing well to combine.
To assemble the pie: Remove pie crusts from the refrigerator. Spoon apple mixture into crust and top with the 11-inch crust. Trim the dough to have a 1-inch border around the rim on the dish. Press edges of dough together; fold edges under, and flute. Cut 6 (1-inch) slits into top of pastry using a sharp knife. Brush top and edges of pie with milk and sprinkle with 1 tablespoon granulated sugar. Place pie on a baking sheet; Bake for 15 minutes then reduce oven temperature to 375 degrees F and bake an additional 45 minutes or until golden; shield crust with aluminum foil if it gets too brown. Cool on a wire rack.
Source: Adapted from Cooking Light
Very nice recipe. Thanks for sharing!
The cuts on the crust look beautiful.
This looks gorgeous! I love the leaves on the top. 🙂
You can never go wrong with an apple pie! Love your decorations on top.
Isn’t it irritating to find your grocer is out of an essential item before a holiday, even worse when 2 grocers are found lacking? No whipping cream? C’mon! This looks and sounds like a great apple pie recipe. Adding whipping cream would be gilding the lily.
Beautiful apple pie! It doesn’t look as if it needed any whipped cream 😉
I am impressed by your decorations. I never make anything so cute on my cakes or pies.
I concur with Sissi…beautiful looking pie. I know that my unsteady hands couldn’t recreate this. 😉
What a beautiful pie! This is perfect for Thanksgiving.
That really is a gorgeous looking pie! I love the design of the openings of the cutouts and the cutout leaves. Beautiful pictures and a great blog. I’m glad to know about you!
Apple pie is my all time favorite!
the smell of it baking in the oven alone can brighten your day
Oh God… this pie…brown sugar, cloves, cinnamon – you can’t actually get better than that 😀
as soon as the whirlwind of Thanksgiving is over (been slaving away in the kitch since 11am) I am going to bake this