Can you believe it’s November? Thanksgiving will be here before we know it…and if there is one thing I know for sure it’s that this apple pie will be on our table for the big day. This year almost everyone on both sides of our family is coming to Alabama to share the holiday with us and get to know Baby D. We’re so excited!
This is by far our favorite apple pie. We started making this recipe during our first year in Boston and it became a tradition to bake a pie after going apple picking each year. In New England we typically made the filling with Macoun or Empire apples, but this year we tried it with honey crisps (what they had at the stores here) and it was still delicious. Come to think of it, with 15 people for Thanksgiving this year we might need to make two pies. I’m sure they’ll disappear in no time. Don’t let the holiday season go by without giving this apple pie a try.
..and now I’m rhyming. I think all of the Dr. Seuss I’ve been reading to Baby D has started to go to my head…
- 2 refrigerated pie crusts (or your favorite homemade recipe)
- 1/2 cup unsalted butter
- 3 Tbs all-purpose flour
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 8 apples (peeled, cored, and sliced)
- 1 Tbs cinnamon
- splash of milk
- Preheat oven to 425 degrees F.
- Melt the butter in a saucepan and stir in flour to make a roux.
- Add water, white sugar and brown sugar, and bring to a boil. Reduce heat to low and let simmer.
- Place the bottom crust in your pan.
- Sprinkle apples with cinnamon and fill crust with apples, mounded slightly.
- Cover with a lattice work crust. Slowly pour the sugar and butter liquid over the crust.
- Dip brush in small bowl (or ramekin) of milk and lightly brush crust.
- Bake 15 minutes.
- Reduce oven temperature to 350 degrees F and continue baking for 35 to 45 minutes, until apples are soft and crust is golden.
Recipe adapted from All Recipes