Thanksgiving is a time to be with family and friends. Traditions are a big part of the Thanksgiving holiday, and every family has their own way of celebrating--from stuffing the turkey to cooking certain side dishes to taking in a football game.
The Macy’s Thanksgiving Day Parade is another favorite tradition that is enjoyed by more than 46 million people each year in person and on television. The tradition of tugging on either end of the Thanksgiving wishbone is known as a “lucky break."
Last but not least, Thanksgiving is about giving thanks for the people and blessings of the past year. The Thanksgiving holiday is truly a celebration of praise and thanksgiving.
Finish off your Thanksgiving feast with just the right dessert: apple pie. This recipe makes a one 9-inch pie; it is one of the best apple pie recipes I have had. I used a mix of apples for an amazing taste. You can sprinkle cinnamon on the apples to add to flavor. This hands down will be the best homemade apple pie you’ve every have. This pie is a FIVE STAR recipe, and is definitely a keeper!
(Prefer pumpkin pie? We've got a recipe for that—and other desserts—too!)
Happy cooking and eating!
- 3 pounds mixed apples (such as Granny Smith, Gala and McIntosh)
- 2/3 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 6 tablespoons unsalted butter
- 1 tablespoon all-purpose flour, plus more for dusting
- 4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 disks dough for Basic Crust
- 1 large egg, beaten
Peel and core the apples; slice 1/4 inch thick. Toss with the granulated sugar and lemon juice.
Heat four tablespoons butter in a large skillet over medium-high heat. Add the apples and cook, stirring until tender, for about 10 minutes. Stir in the flour, cinnamon and salt. Cook about one more minute until thickened. Let cool.
Roll out one disk of dough into a 12-inch round on a floured surface; ease into a 9-inch pie plate. Add the apples, mounding them slightly in the center, and dot with the remaining two tablespoons butter. Roll out the remaining dough into a 12-inch round. Lay it over the filling; press the edges of the crusts together, then fold the overhang under itself and crimp to seal. Brush with the beaten egg. Cut a few slits in the top crust. Chill one hour.
Place a baking sheet on the lowest oven rack and preheat to 425 degrees for 30 minutes. Place the pie on the hot baking sheet; lower the temperature to 375 degrees. Bake until golden, between one hour and one hour, 10 minutes. (Cover the edges with foil if they brown too quickly.) Cool on a rack.