Thanksgiving. The very word emulates savory aromas of turkey and stuffing, mashed potatoes, green bean casserole, and the devious scent of homemade pies. I don’t know how your family does Thanksgiving, but mine is mostly from scratch and we always have a gazillion homemade pies. I had a few jobs this year–many of them being combined efforts. The ones I stake my claim on however are the rolls, which I have made previously and are incredibly simple (You can let the dough rise in the fridge the night before, then stick them in the muffin pans in the sun until you’re ready to throw them in the oven. Packaged rolls don’t even come close to the warm, softly browned rolls fresh out of the oven. A brilliant idea to make them on behalf of my mom!) and I also claim the apple pie with a little help from mom whose job was the dough for all the pies.
I’ve made this pie before, but this one turned out absolutely incredible. It was my favorite by far out of the pumpkin, bumbleberry, and pecan pies that were out that evening. Even my mom who usually doesn’t care for apple claimed it to be better than Julian’s apple pies, with hearty agreement from my dad. Baking pies from scratch is a lot of work, but it is a million times better than the boxed kind. You will never enjoy a boxed pie or store-made pie as much as you will a homemade one. Just sayin’.
OIL CRUST INGREDIENTS:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup cooking oil
- 5 T cold water
1. In a large mixing bowl combine flour and salt. Pour oil and water into a measuring cup (do not stir); add all at once to flour mixture. Stir lightly with a fork. Form into 2 balls; flatten slightly with your hands.
2. Cut waxed paper into four 12-inch squares. Place each ball of dough between 2 squares of paper. Roll each ball of dough into a circle to edges of paper. (Dampen work surface with a little water to prevent paper from slipping.)
3. Peel off top papers and fit 1 piece of dough, paper side up, into a 9-inch pie plate. Reserve one portion for use as a top crust. Remove paper.
APPLE FILLING INGREDIENTS
- 6 cups thinly sliced peeled Granny Smith apples
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Dash ground cloves
- 1 tablespoon butter or margarine
1. In a large mixing bowl toss apples with lemon juice. Combine granulated sugar, flour, brown sugar, cinnamon, nutmeg, and cloves. Add to apples and toss until apples are coated. Set apple mixture aside.
2. Prepare Pastry for Double-Crust Pie. Divide dough in half. Form each half into a ball. On a lightly floured surface, roll out 1 ball of dough into a 12-inch circle. Ease pastry into a 9-inch pie plate.
3. Transfer apple mixture to pastry-lined pie plate. Dot with butter or margarine. Trim pastry even with pie plate. For top crust, roll out remaining dough. Cut design in top crust for ventilation. Place top crust on the filling. Seal and flute the edge.
4. Line cookie sheet with foil and place pie on it for overspill. Bake in a 375 degree F oven for 45-50 minutes or until the top is golden brown and apples are tender. Serve warm. Makes 6 to 8 servings.
This year my fiancé and I decided to do a final year of separate Thanksgivings, so I sent along an apple pie for his family to enjoy. I must say it turned out so beautifully that I had to post a picture for you. I made the top using a leaf-shaped cookie cutter and a knife to score the designs on the leaves. Layer the dough over the top. Brush the top with cinnamon for a beautiful, dusty brown coat on the top.