The Ultimate Thanksgiving Apple Pie
By: Leah Rodrigues
Published: November 22, 2011

Apple is an all American dessert so it's no wonder that it appears on the Thanksgiving table, an all American holiday.  This apple pie is traditional yet sophisticated with the use of chesnut honey and tons of aromatic spices.  The apples are bathed in cinnamon, cardamon, nutmeg, and star anise.  There is no better way to serve this pie than a la mode, with a scoop of vanilla ice cream.  This is the perfect apple pie to WOW your guests with for Thanksgiving dessert.
Apple Pie
Ingredients:



For the dough:
2 1/2 cups flour, sifted
2 tablespoons sugar, plus more for sprinkling
1 teaspoon kosher salt
18 tablespoons chilled unsalted butter (preferably european-style)
1 egg, lightly beaten
8 tablespoons ice water
 
For the filling:
8 Apples (Northern Spy or other tart, crisp variety)
1 1/2 teaspoons all purpose flour
1 teaspoon salt
1/4 cup white sugar
1/4 cup brown sugar
1 1/2 tablespoons chestnut honey
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon clove
1/8 teaspoon cardamom
1/8 teaspoon ground star anise
1 tablespoon rum (preferably oak-aged)
1/2 tsbp. cointreau or grand marnier
1 tablespoon apple cider vinegar
1 tablespoon apple cider
juice of 1/4 lemon
1 1/2 teaspoons orange zest
 
Directions:
 








Prepare dough for the pie crust:


   
Place flour, sugar and salt in food processor bowl.


   
Pulse to combine.


   
Gradually add pieces of butter and pulse until mixture is a coarse meal with pea-sized bits of butter. Add the ice water 1 tbsp. at a time, pulsing to combine until the dough begins to hold together.


   
Transfer dough to a lightly floured surface.


   
Divide dough in half, and form 2 dough balls.


   
Flatten each dough ball to approximately a 1" thick disc


   
Wrap discs in plastic wrap and refrigerate for at least 1 hour.


   
Prepare the pie filling:


   
Combine all of the ingredients for the pie filling, coating apples thoroughly.


   
Preheat oven to 425 F.


   
Roll out the first disc into a 12" round, keeping the second disc refrigerated.


   
Fit the rolled dough into a 9" pie plate.


   
Place pie filling into the pie plate and distribute evenly.


   
Transfer the apple filling mixture into the pie plate and distribute evenly.


   
Roll out the second disc of dough into a 12" round.


   
Brush the top edge of the first dough in the pie plate with some of the beaten egg mixture. then place the second round of dough on top, and trim excess dough from the edges.


   
Place the second round of dough on top, and trim excess dough from the edges.


   
Brush the top with more of the beaten egg mixture and sprinkle a little sugar on top. 


   
Make 4 slits in the top with a knife and poke all over with a fork.


   
Place pie in the oven and bake for 20 minutes, then reduce heat to 350 F and bake for another 40 minutes, or until the crust is golden and the apples are cooked.


   
Cool for 2 hours (if you can hold out that long) before serving. Proceed to devour, preferably with vanilla ice cream and good company.

Prepare dough for the pie crust:


     
Place flour, sugar and salt in food processor bowl.


     
Pulse to combine.


     
Gradually add pieces of butter and pulse until mixture is a coarse meal with pea-sized bits of butter. Add the ice water 1 tbsp. at a time, pulsing to combine until the dough begins to hold together.


     
Transfer dough to a lightly floured surface.


     
Divide dough in half, and form 2 dough balls.


     
Flatten each dough ball to approximately a 1" thick disc


     
Wrap discs in plastic wrap and refrigerate for at least 1 hour.


     
Prepare the pie filling:


     
Combine all of the ingredients for the pie filling, coating apples thoroughly.


     
Preheat oven to 425 F.


     
Roll out the first disc into a 12" round, keeping the second disc refrigerated.


     
Fit the rolled dough into a 9" pie plate.


     
Place pie filling into the pie plate and distribute evenly.


     
Transfer the apple filling mixture into the pie plate and distribute evenly.


     
Roll out the second disc of dough into a 12" round.


     
Brush the top edge of the first dough in the pie plate with some of the beaten egg mixture. then place the second round of dough on top, and trim excess dough from the edges.


     
Place the second round of dough on top, and trim excess dough from the edges.


     
Brush the top with more of the beaten egg mixture and sprinkle a little sugar on top. 


     
Make 4 slits in the top with a knife and poke all over with a fork.


     
Place pie in the oven and bake for 20 minutes, then reduce heat to 350 F and bake for another 40 minutes, or until the crust is golden and the apples are cooked.


     
Cool for 2 hours (if you can hold out that long) before serving. Proceed to devour, preferably with vanilla ice cream and good company.