All-American Apple Pie

On the fourth Thursday of every November, Americans get together and celebrate Thanksgiving Day. Since 1863, Americans have been celebrating this National holiday. According to history, the first Thanksgiving feast was held in 1621 between the Wampanoag Indians and the Plymouth colonists. Thanks to the Indians, the colonists made it through the cold season and learned how to harvest corn and other crops. To learn more about the history of Thanksgiving, click here.

Since that day in 1621 the Thanksgiving menu has gone through some changes (some for the better), but the attitude of thankfulness has stayed the same. Modern Thanksgiving feasts include turkey, ham, deer (in some places), pies galore, mashed potatoes, green bean casserole, and many other delicious dishes.

In honor of one of my favorite holidays, we will be featuring the Apple Pie, because you can’t get more American than that.

To get started, put on your apron and prepare to make the best pie ever. Crust recipe inspired by Betty Crocker.

Two-crust pie pastry

  • 2 cups flour (plus some extra for rolling the dough)

  • 1 tsp salt

  • 2/3 cups cool butter

  • 6 tbsp cold water

Directions (I used a stand mixer, but this can also be done by hand)

  1. Mix dry ingredients together. Then add in chunks of butter and continue mixing until there are pea-sized chunks. Then, slowly add in the water until pastry starts leaving the side of the bowl.

  2. Now that the pastry dough is made, separate into two equal sections and roll into balls. Wrap each in plastic wrap and place in fridge for 45min.

  3. While dough is in the fridge peel, core and slice the apples then complete the filling.

  4. After the 45 minutes, roll out the first ball until about ¼ inch thick circle. Place in greased pie dish (for ease of moving dough, fold loosely in half, then in half again, then move into pie dish and unfold). Then fill with apple mixture. Place next rolled out section of dough onto the pie and cut 3 small almond shapes holes.


Apple Pie Filling

  • 5-6 thinly sliced apples (I like to use Pink Lady)

  • 1/2 cup of sugar

  • 1/8 cup of flour

  • 1 tsp ground cinnamon

  • 1 tsp ground nutmeg

  • 1 tsp ground allspice

  • teeny bit of salt

  • 2 tbsp cold butter

  • 1 tbsp water


  1. Heat oven to 425°F

  2. Mix dry ingredients together, then add apples.

  3. Place apples in pastry-lined pie dish and cut butter on top. It’s okay to go a little hard on the butter.

  4. Add a little more cinnamon and then place the second pastry on top. With any extra dough I like to make a braid or cut out some little shapes to put on the pie (see photo).

  5. Before placing in oven, brush the water overtop the pastry then cover the edges of the pie with aluminum foil to prevent excess burning. Cook for 35 minutes with the foil on, then remove foil and cook another 15 minutes.

  6. Let cool on rack. Serve warm with vanilla ice-cream and just let the deliciousness take you to your dreams.

For a printable recipe, click here.

Samantha CouickComment