Is there really anything better, than warm, straight from the oven apple pie with a big ole dollop of ice cream on top? If you said, yes, I’m seriously questioning your judgement. Well, to each their own. For me, the topper to the perfect Thanksgiving is a slice of this little dream boat, which if you ask me, is the best one around.
1 Hour/s 5 Minute/s
1 Hour/s 35 Minute/s
- Pie dough (homemade or store-bought)
- 2 tbs all-purpose flour
- 3 large Granny Smith apples
- 4 large Anjou pears
- 1 tbs fresh lemon juice
- 1 tsp grated lemon zest
- ¾ cup sugar
- ¼ tsp nutmeg
- ¼ tsp ground cinnamon
- ⅛ tsp ground allspice
- ¼ tsp salt
- 1 large egg white
- Preheat the oven to 500° F.
- Press a sheet of pie dough evenly into the pie dish. Leave the excess dough hanging over the edges of the dish. Place in the refrigerator to chill.
- Peel, core, & slice the apples and pears. 100% apples would also do the trick.
- Toss the slices with lemon juice and zest in a medium mixing bowl.
- In another bowl, mix the sugar, flour, spices, & salt, then toss the dry ingredients with the fruit.
- Pour the fruit mixture (including juices) into the pie dish, leaving a slight mound in the center.
- Roll out a second sheet of dough and slice into long strips, about 1” wide. Place the strips on the pie, starting in the center and weaving each strip over & under to form a lattice top. Trim any excess length from the lattice strips, then gently roll the dough from the bottom layer over to form a rim around the pie. Press the tines of a fork into the rim to seal it to the lattice strips. Brush crust lightly with the egg white. If you like, you can sprinkle with some sugar.
- Place pie in the oven and lower the temperature to 425°. Bake until the top crust is golden, about 25 minutes.
- Rotate the pie and reduce the temperature to 375°, continue baking for another 30-35 minutes longer.
- Transfer pie to wire rack and let cool to room temperature.
Photography: White Loft Studio