It’s pie season, friends! Are you attempting to make your own for Thanksgiving in a couple of weeks? Maybe an upcoming Friendsgiving? If so, we’ve got you covered with a no-fail recipe that’s sure to wow your guests. Let’s get straight to it…
- Easy Pie Crust Mix
- 2 sticks of cold butter, cut into half-inch cube pieces
- 4-6 tablespoons ice-cold water
- 4-6 firm baking apples, peeled, cored, thinly sliced
- ⅓ cup light brown sugar
- 1 tablespoon dark molasses
- ¼ cup sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cardamom
- All-purpose flour (for surface)
- 1 cup apple cider
- 2 tablespoons vanilla extract
- 2 tablespoons cornstarch
- 1 large egg
- 2 tablespoons chilled unsalted butter, cut into pieces
- Follow instructions for the Easy Pie Crust Mix and make dough.
- Mix light brown sugar and dark molasses until combined.
- Toss apples with brown sugar mix, sugar, lemon juice, cinnamon, salt, allspice, and cardamom in mixing bowl. Set aside apples for 30-45 minutes until they start to release their juices.
- Bring apple cider to a boil in a saucepan and add vanilla extract, whisking occasionally, until reduced by two-thirds. Pour off juices that have accumulated in bowl of apples and add to apple cider. Return to a boil and cook until reduced to about ½ cup. Stir cornstarch into 3 tablespoons water in a small bowl to dissolve, then whisk into apple cider. Cook, whisking constantly until cider mixture is thick and bubbling, about 5 minutes. Let cool slightly, then pour over apples to coat fully.
- Remove dough from the fridge and let sit at room temp 5 minutes to soften. Prep a lightly floured surface and roll out the first disk of dough until it’s ¼ thick. Roll flattened dough onto your rolling pin for easy transferring to your pie plate. Lightly press dough into the pie plate and trim any extra dough from the edges.
- Place apple filling into the pie plate and dot with butter.
- Beat egg and use this egg wash to brush the edges of your pie to create a ‘glue’ to adhere top layer of dough.
- Preheat oven to 375°.
- Roll out second disk of dough to ¼ thickness. Use a pizza cutter to create ½ inch strips. Follow instructions HERE for a woven lattice pie top. Use remaining egg wash to coat top of crust for a golden brown pie top.
- Bake pie until crust is deep golden brown and juices are thick and bubbling, 1½–2 hours. Transfer pie to a wire rack and let cool at least 4 hours before serving.
- Do Ahead: Pie can be made 1 day ahead. Let cool; store covered with foil at room temperature.
*Recipe adapted from Bon Appetit