Old-Fashioned Apple Pie for Thanksgiving

You’ve heard that phrase, “As American as apple pie.”   Well, come to find out ~ that’s not actually true.  

The most iconic pie of America’s culture is not American at all.  Apples were, in fact, brought to America in the 17th century by Europeans.  

Skipping ahead to the 1940’s, it was then, when the United States entered World War II, that “As American as apple pie” took off.  Back when journalists asked American soldiers why they were willing to fight in the war, it was “for mom and apple pie.”  

These days, the United States is one of the top producers of apples.  And when it comes down to integrating the juicy fruit into pies, it is easy to understand America’s pride for Apple Pie!

Apple pie is a "must-have dessert" on most Thanksgiving Day tables ~ this is my version with a flaky pastry crust and a juicy filling of apples, butter, sugar and a hint of spices.  It's a delicious way to use a bunch of apples ~ all gathered around your table will love the result!

Serve with a big scoop of vanilla ice cream, or Bill's way, with a slice of brick cheese. 

It makes perfect breakfast food!


OLD-FASHIONED APPLE PIE
Printable recipe

Ingredients:
4 pounds (about 8) apples, peeled and sliced thin (I use a mix of Honeycrisp and Granny Smith)
2 tablespoons lemon juice
⅔ cup granulated sugar
2 tablespoons flour
1 teaspoon ground cinnamon
dash nutmeg
¼ teaspoon salt
2 tablespoons butter
Pastry for double crust 9-inch pie*

Method:
Preheat oven to 375°.
Make crust, bring dough together and form into 2 disks, set aside.
In a large bowl, combine first 7 ingredients, up to butter.
Roll out one pastry disk and line a 9" pie plate with bottom crust.
Fill crust with apple mixture.
Cut butter into small pieces and scatter over filling.
Cool out remaining pastry and cover pie with it, pressing on rim to seal edges, flute as desired.
With a sharp knife, cut slits in crust for steam to escape.
Cover crust edge with 2-3-inch strip of foil to prevent excessive browning.
Place pie on oven rack with a pan centered under it on rack below to catch the drippings.
Bake at 375° for 20 minutes.
Reduce oven to 350° and bake for an additional 45 minutes to 1 hour, until crust is lightly browned and juices are bubbling.
Transfer the pie to a wire rack, let cool at least 2 hours.
*Easy pie crust recipe


Enjoy!