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If one dessert says autumn, it is apple pie. Apples are at their best right now, and with Thanksgiving on November 26, this is the perfect time to practice a pie you can trust. The good news: almost every part can be made days ahead, so the big day stays calm.
Why this pie works
A good apple pie has three things: a crisp, flaky crust, apples that are tender but still hold their shape, and a filling that is juicy without flooding the bottom crust. Each of the tips below targets one of these.
Choose the right apples
Use a mix. Firm, tart apples such as Granny Smith keep their shape and balance the sugar. Sweeter, aromatic apples such as Honeycrisp, Golden Delicious or Braeburn add flavor and softness. Avoid very soft varieties, which turn to sauce in the oven. About six large apples (1.2 kg) fill a 9-inch pie plate generously.
Tips for a flaky crust
- Keep everything cold: butter straight from the fridge, water with ice cubes.
- Leave small, pea-sized pieces of butter in the flour. They melt in the oven and create layers.
- Add water a spoonful at a time. The dough should just hold together when pinched.
- Rest the dough for at least one hour. This relaxes the gluten and prevents shrinking.
Tips for a juicy, not watery, filling
- Slice apples evenly, about 5 mm thick, so they cook at the same rate.
- Toss with sugar and let them sit for 20 minutes, then drain off the extra liquid. Stir the cornstarch in after draining.
- Bake on a preheated baking sheet on the lowest rack so the bottom crust browns.
- Cut vents in the top crust so steam can escape.
Variations
- Crumble top: skip the top crust and use a butter, flour, oat and brown sugar crumble.
- Extra warmth: add a pinch of ground cardamom or ginger, a nod to Persian-style spicing.
- Lattice top: weave strips of dough for a more festive look.
Make-ahead and storage
The dough keeps in the fridge for up to 2 days or in the freezer for 1 month. You can bake the pie a day ahead: cool it completely, cover loosely and keep it at room temperature, then warm it at 160°C (325°F) for 15 minutes before serving. Leftovers keep in the fridge for up to 4 days.
Serving ideas
Serve warm with vanilla ice cream, lightly sweetened whipped cream or a slice of sharp cheddar, a classic pairing. Next to pumpkin and pecan pie, apple pie is the lighter, fruit-forward choice on a Thanksgiving dessert table. A cup of spiced apple cider or hot tea goes well alongside.
Note: this pie contains wheat, butter and egg wash. For an egg-free version, brush the crust with milk instead.
Recipe
Classic Apple Pie for Thanksgiving: Flaky Crust, Make-Ahead
- Prep
- 40 min
- Cook
- 1 h 10 min
- Total
- 1 h 50 min
- Calories
- 420
Ingredients
Crust
Filling
Finish
Method
Whisk the flour, salt and sugar, then rub in the cold butter until pea-sized pieces remain.
Add ice water a spoonful at a time until the dough just holds together, divide into two discs, wrap and chill for at least 1 hour.
Toss the sliced apples with the sugar, cinnamon, nutmeg, lemon juice and salt and let them sit for 20 minutes.
Drain the extra liquid from the apples, then stir in the cornstarch.
Heat the oven to 220°C (425°F) with a baking sheet on the lowest rack.
Roll out one disc and line a 9-inch pie plate, then pile in the apples.
Roll out the second disc, cover the pie, trim and crimp the edges, and cut a few vents in the top.
Brush with beaten egg and sprinkle with coarse sugar.
Bake for 20 minutes, then lower the oven to 190°C (375°F) and bake for 45 to 50 minutes until deep golden and bubbling.
Cool for at least 2 hours so the filling sets before slicing.
Tips
- Mix tart and sweet apples for the best flavor and texture.
- Cover the edges with foil if they brown too fast.
- The dough keeps 2 days in the fridge or 1 month in the freezer.
Vitamins and minerals per serving
- Vitamin A23%
Share of an adult’s daily value (FDA). Estimated from the main ingredients using USDA data, ignoring cooking losses; for information only. What do I need each day?
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