I try to stop myself from telling people that we don’t really celebrate Thanksgiving. Of course, the general idea of the holiday is there. The family togetherness and general giving of thanks for everything that is going right in our lives. At the same time, its hard for people to grasp the fact that Korean people prefer to cook a small chicken rather than a 20 lb gobbler. Or that if you marry a Turkish dude, he’d rather relax and drink tea than to get sucked into all the hustle of Thanksgiving preparation.
That aside, I love the holiday season. I love the nip in the hair, the cool breeze, the flashes of crimson sparkle in every department store, the the ever-lingering smell of cinnamon in the air. Or maybe it’s just in my head. At any rate, I wanted to share a recipe for one of my favorite things to make with cinnamon- apple pie!
A few years ago, as I searched for a good apple pie recipe, I discovered that apple pie is not as easy as it seems. The crust is apt to go soggy, the filling can get gummy, and overall, it’s easy to screw up. So just in case you wanted to skip this grueling process, here you go. Lovely apple pie, made with my favorite double crust recipe and amazing filling that’s not too sweet, with just enough cinnamon.
Enjoy a slice by the fire, sipping eggnog with a loved one!
Best Cinnamon Apple Pie
6 small or 4 large Granny Smith apples, peeled, cored, and sliced
1 1/2 TB lemon juice
1/2 cup sugar
1/4 cup flour
1/4 cup packed brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1 TB butter
1 egg, beaten, for wash
Preheat oven to 400F.
Divide the prepared pie crust in half, and form each half into balls. Roll out one at a time into a 12-inch circle on a lightly floured surface. Place into a 9-in pie pan.(Or you can be a rebel like me and use various small ramekins).
In a large mixing bowl toss the apples with lemon juice. Combine the sugar, flour, brown sugar, cinnamon and nutmeg. Add the apples and toss until completely coated. Set mixture aside. Transfer the apple mixture to the pastry lined pie plate. Cut the butter into small cubes and add to the apple mixture. For the top crust, roll out the remaining dough, place on top, and seal and flute the edge. Cut slits on the top to allow steam to escape.
For the egg wash, crack the egg in a small bowl, add a pinch of salt, whisk, and brush on top of the pie. Cover pie with foil to prevent over browning and bake for 25 minutes. Remove the foil and bake for 25 minutes more until crust is golden and apples are tender.
Server warm with ice cream or just plain. The filling’s flavor will develop as you let it sit, so it tastes even better a few hours later.
Happy pre-Thanksgiving, everyone!