Both the crust and the apple filling are from Joy the Baker's Homemade Decadence (side note: going to see her again in 2 weeks, aaaaah!). Unlike last year, I planned ahead. I set aside a fair amount of time to make the crust, let it chill, work on the crust again and let it chill some more. Okay, I still didn't let it chill as much as prescribed but it worked out.
While the crust chills, you can prepare the apples. I used 5 medium sized apples but you could pile that pie higher if you want. There will be a top crust to contain the filling. The apples are sliced and seasoned with cinnamon, nutmeg and brown sugar. Also, a little bit of lemon juice. The apples are then left to set for 30 minutes (conveniently while the crust is chilling). This allows the flavors to meld together and the juices to net out.
Make sure you make some vents in the top crust. I just made a classic flower design but get creative! The last step is brushing the top with an egg wash. This will give it a nice golden shine.
The pie should bake for 45-60 minutes or until the apples are softened. I used a chopstick to test this, through the top crust vents. Make sure you place the pie on a baking sheet to catch any juices that bubble out. No fires on Thanksgiving!
Serve warm, with ice cream or cold for breakfast. Whatever makes you happy. Have a great Thanksgiving!
- 2 1/2 cups all-purpose flour
- 2 Tablespoons sugar
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1/2 cup plus 1 Tablespoon cold buttermilk
- In a medium bowl, whisk together the flour, sugar and salt. Cut in the cubed, cold butter with your fingers or a pastry cutter. The dough should become crumbly with butter chunks about the size of peas.
- Create a well in the flour and pour in the buttermilk. Using a large fork, stir in the buttermilk until combined and the dough becomes shaggy.
- Divide the dough into two pieces. On a floured surface, knead the dough into a disk. The dough should be held together now. Wrap the disk in plastic wrap and refrigerate for 1 hour. Repeat with the second section of dough.
- Once the dough chills, roll out on a well-floured surface until the dough is 1/8 inch thick. Try to roll out evenly to create a circle about a foot across.
- Using one shell, line the pie pan. You will use the second to cover the filled pie (see below).
- 5-6 apples (I recommend Granny Smith for their tartness), peeled, cored and sliced
- 1 Tablespoon lemon juice
- 1/4 teaspoon nutmeg
- 1 1/2 teaspoon cinnamon
- 1/4 cup brown sugar, packed
- 1/4 cup sugar
- 1/4 teaspoon salt
- 2 Tablespoons unsalted butter (for syrup)
- 1 Tablespoon cornstarch
- 1 egg, beaten (for egg wash)
- Preheat the oven to 400.
- In a large bowl, combine the apples, lemon juice, sugars, cinnamon, nutmeg and salt. Cover the bowl and allow to sit for 30 minutes.
- Set a colander over a bowl and strain the apples to capture 1/2 cup of juice. In a small saucepan, bring the juices to a boil. Add the 2 Tablespoons of butter and allow to cook until syrupy. You won't need to stir much, a syrup should form in about 5 minutes.
- Toss the apples with cornstarch while the syrup is cooking. Pour the syrup over the apples and stir to combine.
- Fill the prepared pie pan with the apples. Cover with the second pie crust.
- Pinch the edges of the pie crusts together. You can seal this with the tines of a fork or use a little bit of water to seal the shells together.
- Create vents in the top shell in whatever design you like. Brush with the egg wash.
- Place the pie on a baking sheet to catch any juices during baking.
- Bake for 20 minutes. Reduce the oven temperature to 350 and continue baking for another 40 minutes.
- The pie is done when the apples are tender but not squishy.
- Allow the pie to cool before serving.