Welcome to pie week! Well, mostly pie week. I’m going to be presenting three pie recipes for you today, Monday and Wednesday, just in time for Thanksgiving!
And these will be appearing on our Thanksgiving table, too, thanks to the glory of the freezer. So if you need a visual for Thanksgiving this year, just picture me eating lots and lots of pie. I’m also planning on doing a pies-in-review special after the holiday!
First up is a pie my brother requested. I love my brother, so I try to make him happy when I can. Honestly, I miss him. We used to see each other a lot more, and now we have kids and jobs and live 45 minutes apart, so I have to work harder to show him the love. But here’s my attempt!
My grandmother used to make my brother an apple pie on Thanksgiving, but her crust wasn’t the traditional pastry crust. Instead, it was very reminiscent of cookie dough. It’s heavier and doesn’t make as perfect a lattice, but it’s a lot sweeter and does taste kind of like a sugar cookie. Hers was the best.
Mine is not as good, but that’s partly because part of her recipe got smudged for all time, so each time I bake it, I have to guess on amounts and proportions. Eventually, I’ll figure it out. When I do, I’ll let you know. In the meantime, this one is still pretty darn good.
The filling is perfect, for one thing. I love its simplicity. And the dough can be made in a stand mixer, since it doesn’t involve a pastry blender or cutter. The butter here is actually softened, which is not typical for pie crust. So be aware that this is not flaky. It’s cookie dough in disguise!
Once you’ve made your pie and cut into it, the only thing left to do is eat. Hey, it’s apples, so talk about your healthy turkey day dessert options! Sorta. I’ll be bringing you some ridiculous pie decadence Monday morning bright and early, so stay tuned!
1 cup unsalted butter, softened
1 cup sugar
5 cups flour
4-5 tablespoons ice water
3/4 cup light brown sugar, firmly packed
1/4 cup flour
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
7 apples, peeled and thinly sliced
1/3 cup lemon juice
1 tablespoon butter, cubed
- Make the crust. Cream the butter and sugar until light and fluffy. Slowly add the flour until it's fully worked in. Add the water by the tablespoon gradually until the dough is workable.
- Shape the dough into a ball, wrap in wax paper, and refrigerate overnight.
- When you're ready to bake, make the filling. Combine the dry ingredients in a small bowl. In a larger bowl, toss the apples with the lemon juice. Add the dry ingredients and fully coat the apples.
- Preheat the oven to 350. Spray a 10-inch pie pan with cooking spray.
- Press half the pie dough into the pie plate, working the dough up the edges. Prick the bottom with a fork and bake for 10 minutes.
- While the crust is baking, roll out the other half of the dough and make thin strips.
- Remove the crust from the oven and pour in the apple filling. Dot the top with the cubed butter.
- Crossing the dough strips over one another to form a lattice pattern, layer the top crust over the apple filling. Using a fork, make a pattern around the edge.
- Bake for 30-40 minutes until the pie is golden. Serve hot if desired.