Thanksgiving Apple Pie is a timeless holiday dessert that never fails to bring comfort. I remember my grandmother peeling apples at the kitchen table, tossing them with sugar and cinnamon before layering them into a buttery crust. The smell of warm apples and spices baking in the oven filled the house, and everyone eagerly waited for that first slice topped with a scoop of vanilla ice cream. Sweet, spiced, and perfectly flaky, this pie is the essence of Thanksgiving tradition.
Groceries
Ingredients
1 double pie crust (homemade or store-bought)
6 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
¾ cup granulated sugar
¼ cup brown sugar
2 tbsp all-purpose flour
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice (optional)
1 tbsp lemon juice
2 tbsp unsalted butter, cut into small pieces
1 egg (for egg wash)
1 tbsp coarse sugar for sprinkling (optional)
Instructions
- Preheat oven to 400°F (200°C). Place one pie crust in a 9-inch pie dish.
- In a large bowl, toss apple slices with sugars, flour, cinnamon, nutmeg, allspice, and lemon juice until coated.
- Pour apple mixture into the crust and dot with butter pieces.
- Cover with the second crust, sealing edges and cutting slits for steam. Brush with egg wash and sprinkle coarse sugar.
- Bake for 45–55 minutes, until the crust is golden brown and filling is bubbly.
- Cool at least 2 hours before slicing.
Substitutions
Use store-bought pie crust for convenience.
Swap apples with pears for a twist.
Replace sugar with maple syrup or honey for natural sweetness.
Add raisins or cranberries for extra flavor.
Equipment
Mixing bowl
Peeler and knife
9-inch pie dish
Rolling pin (if homemade crust)
Oven
Storage
Refrigerator: Store covered for up to 4 days.
Freezer: Wrap tightly and freeze for up to 2 months.
Reheating: Warm slices in the oven at 325°F for 10 minutes or serve at room temperature.
Top Tips
Mix sweet and tart apples for balanced flavor.
Chill dough before rolling for a flaky crust.
Brush crust with egg wash for golden shine.
Cool pie completely to let filling set.
FAQs
Can I make apple pie ahead of time?
Yes, bake it the day before and reheat gently before serving.
Why is my pie runny?
The filling wasn’t thickened enough or sliced apples released too much juice.
Which apples are best for pie?
Granny Smith for tartness and Honeycrisp for sweetness—use both for balance.
Do I need to peel the apples?
Peeling is traditional, but leaving skins adds texture and nutrients.