The faint scent of cinnamon and nutmeg washed over a heaping pile over freshly picked apples that had been tucked under a crisp crust brushed ever so lightly with an egg wash has filled our home every Thanksgiving for the past six years and has become a tradition that so many families share in during the holiday season. As with all traditions there is a story behind how a particular tradition begins and while it’s no secret that apple pie is a Thanksgiving staple our tradition began the very first holiday season Chris and I spent together. At this point in our relationship I had only met his family a handful of times and my mom had just entered into a relationship so when we were asked to bring something for dinner I offered up that I would make an apple pie, mind you I have only ever made cupcakes, you know, from a box, but thought nothing of the fact that I had literally no experience and instead when out, bought myself a book on pie crusts. The day before Thanksgiving I spent hours in the kitchen following step-by-step instructions to make what I hoped to be the best apple pie ever. The very next day we made our way to see each set of parents, bringing along with us the apple pies. As we approached dessert, the more concerned I became about how this apple pie would actually taste and praying that it was as delicious as it smelt. After much anticipation the first bite was taken and was immediately loved. Only after everyone had expressed how much they loved the pie did Chris disclose that this had been the first pie I had ever made. I distinctly remember both my step dad and Chris’ father saying it was a, “bold move” to bring a dish you had never made before to such a large gathering but that it couldn’t have turned out any better. Every year since,  it has been requested for the holidays, fall birthdays, going away parties. Check out below to see how to make this party pleaser.

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TRADITIONAL APPLE PIE

INSTRUCTIONS

PIE CRUST

1. Mix together flour and salt in a standing mixer. While those ingredients mix on a low speed cut butter into small cubes. Slowly incorporate to the dry ingredients until dough is crumbly but there are still some small visible pieces of butter.

2. Drizzle the heavy cream, 1 tbsp at a time, and mix gently on a slow speed in the standing mixer, do not knead the dough. Mix in egg.

3. Form the dough into a ball and place it on a piece of plastic wrap. Flatten into a disc, wrap in the plastic wrap and place in fridge for at least one hour.

4. Repeat instructions for the second pie crust.

FILLING

1. Preheat the oven to 375°F. Let the dough rest for a few minutes at room temperature. Roll out the dough to a large circle on a lightly floured surface, about 1/8 – 1/4 inch thick. Make sure to roll and turn the dough so it doesn’t stick to the surface. Repeat leaving the second pie crust out to cut into 6, 1.5’’ strips for the lattice top.

2. Using the rolling pin, transfer the dough to a pie dish.

3. Peel the apples and slice them thinly. Place them in a large bowl and add brown sugar, sugar, nutmeg, cinnamon and flour. Gently toss until all ingredients are combined. Pour filling into the pie dish. Sprinkle cubes butter throughout.

4. Weave 1.5’’ strips of dough to create a lattice. Whisk egg and brush lightly on pie top and sprinkle with sugar combination. Bake for 90 minutes or until crust is golden brown and filling it bubbling.

5. Serve with vanilla ice cream.

INGREDIENTS

PIE CRUST

• 2 cups King Arthur flour

• 3/4 cup cold butter

• 1/2 tsp. salt

• 7 tbsp. heavy cream

• 1 egg

FILLING

• 7 apples (Granny Smith, Cortland)

• 1/3 cup brown sugar

• 1/3 cup sugar

• 1/2 tsp. nutmeg

• 1 tsp. cinnamon

• 3 tbsp. King Arthur flour

• 1 tbsp. butter cold

TOPPING

• 1 Egg

• 3 tbsp brown sugar

• 3 tbsp sugar