I love apple pie. Do you love apple pie? It’s my favorite dessert at Thanksgiving!
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Thanksgiving may have been last week, but I’m still dreaming of apple pie. This year, I made the apple pie as our contribution to Thanksgiving. I’ve never made anything for Thanksgiving before, except for maybe helping with the mashed potatoes or taste-testing!
My Favorite Apple Pie Recipe
I think the pie turned out pretty well, except it needed more apples. I followed the recipe from America’s Test Kitchen Family Baking Book, and it’s called the Blue Ribbon Apple Pie (though, I don’t think mine would earn one, haha!). I also used good old Pillsbury Pie Crust. I love using my parents’ Apple Peeler-Corer-Slicer. It makes peeling and cutting up apples SO EASY!
- 2 ½ pounds (5 to 7) firm, tart apples, peeled, cored, and sliced ¼ inch thick
- 2 ½ pounds (5 to 7) firm sweet apples, peeled, cored, and sliced ¼ thick
- ½ cup plus 1 tablespoon granulated sugar
- ¼ cup packed light brown sugar
- ½ teaspoon grated fresh lemon zest
- ¼ teaspoon salt
- 1/8 teaspoon ground cinnamon
- 2 teaspoons fresh lemon juice
- 1 egg white, beaten lightly
- Toss the apples, ½ cup of the granulated sugar, brown sugar, zest, salt, and cinnamon together in a large bowl. Transfer the apples to a Dutch oven, cover, and cook over medium heat, stirring frequently, until the apples are tender when poked with a fork but still hold their shape, 15 to 20 minutes. Transfer the apples and their juice to a rimmed baking sheet and let cool to room temperature, about 30 minutes.
- Adjust your oven rack to the lowest position, place a foil-lined rimmed baking sheet in the oven, and preheat to 425 degrees.
- Roll out a bottom crust for the pie and put it in the bottom of a pie plate, with about an inch of extra dough hanging over the edge.
- Drain the cooled apples thoroughly through a colander, reserving ¼ cup of the juice. Stir the lemon juice into the reserved ¼ cup of apple juice.
- Spread the apples into the dough-lined pie plate, mounding them slightly in the middle, and drizzle with the lemon juice mixture. Cover apples with rolled-out top crust, then trim, fold, and crimp the edges. Cut 4 vent holes into the top. Brush the crust with the egg white and sprinkle with the remaining one tablespoon sugar.
- Place pie on the heated baking sheet and bake until the crust is golden, about 25 minutes. Reduce the oven temperature to 375 degrees, rotate the baking sheet, and continue to bake until the juices are bubbling and the crust is deep golden brown, 25 to 30 minutes longer. Let the pie cool on a wire rack until the filling has set, about 2 hours.
Dessert and Brand Photography
This post is from 2012! And still a crowd favorite when it comes to looking for delicious apple pie recipes. You can’t go wrong with an America’s Test Kitchen recipe.
I’m a brand photographer and help small businesses show up confidently with a library of on-brand photos that they love.
What does that have to do with apple pie?
Well, the photos above are from 2012 and I’ve come a long way with my photography skills. I’d love to work with chefs and bakers and small businesses in the food industry.
While I don’t consider myself a “food” photographer, I can photograph food for small businesses. To help their product shine. To improve upon iPhone photos or poorly lit photos.
If you’d like to check out my services, you can do so here – Personal Branding Photography