Join our head baker, Chef Rachel Maganña, in the Teaching Kitchen for a lesson in baking up a perfectly spiced Apple Pie and decorating a beautiful Pumpkin Pie for Thanksgiving.
Thanksgiving Apple Pie
(yields 1 pie)
- recipe for one double crust pie dough
- 12 apples
- juice from 1-2 lemons
- 150 grams white sugar
- 60 grams dark brown sugar
- 20 grams flour
- 2 grams cinnamon
- 1 gram ground cloves
- 1 gram ground ginger
- 1 gram nutmeg
- 1 gram cardamom
- 2 grams vanilla extract
- 1 gram salt
- 12 grams lemon juice
Prepare pie dough and line a 9-inch pie pan with one crust, reserving the other for the top crust. Preheat oven to 350 degrees.
Peel apples and allow to sit in water mixed with the juice from 1-2 lemons, then core and slice ¼” thick. Note: Granny Smith, Braeburn, Gala, Pink Lady, Fuji, Golden Delicious are all great apples for baking – we use a combination of Granny Smith, Pink Lady and Gala at Ginger and Baker)
Whisk together spices, vanilla and 12 grams lemon juice in a large bowl. Add apples and toss in sugar/spice mixture and allow the apples to macerate in the dry mixture for at least 30 minutes or up to an hour. This will soften the apples and let them take on all the flavors of the spice blend.
Drain juices from apples and place apples in prepared pie crust. Top with another layer of pie dough to create your top crust. Bake for 45-60 minutes or until crust is golden and juices are bubbling slowly.
