Making Thanksgiving pies usually happens the day before the holiday, so that there’s enough oven space on Thursday to roast the turkey, and finish all the side dishes. I find that if I prepare my fruit pies ahead, and put them in the freezer for a couple days, and then bake them off either on Thanksgiving, or the night before, it’s much more efficient and tasty because they’re hot and fresh.
Creating an apple pie that soars with fruit flavor, and has a creamy consistency, is my favorite kind of dessert. Adding a sour cream mixture similar to a thinned cheesecake batter is how to achieve this bliss. Sliced apples infused with cinnamon, nutmeg, ginger and cloves folded together with a sour cream base, bakes up to be one lovely tasting pie.
As for the crust, it’s butter all the way, which makes the most flaky tender, yet crunchy exterior pie on the planet. I recommend using a deeper dish pie plate, so you can fill it up high with spiced apples forming a mountainous dessert. I put the entire pie in the freezer uncovered for a few hours to harden, I then remove it, and wrap it in plastic wrap, then foil for good coverage. When it’s time to bake, I unwrap the pie and place it on a sheet pan, so there’s no dribbling in the bottom of the oven when baking. This pie will be the tastiest thing on your dessert table this Thanksgiving, and to think you made it ahead days ago.
2 cups all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
12 tablespoon cold butter, diced
1/2 cup ice water
8 large baking apples (sweet, tart and firm), peeled and sliced
1/3 cup granulated sugar
1/3 cup light brown sugar
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice, or 1/4 teaspoon cinnamon, nutmeg, cloves, ginger – combined
juice of 1 lemon
1 1/2 cups sour cream
3 large eggs
3/4 cups granulated sugar
1 teaspoon vanilla
pinch of salt
1 egg + 1 teaspoon water for washing
2 tablespoon granulated sugar for sprinkling over crust
(Makes 9-inch Pie)
- For crust – In a stand mixer or large bowl, combine flour, sugar and salt. While mixer is running on low, add diced butter until coarse crumbs, about 1 1/2 minutes. Add ice water and mix on low just until dough begins to form a ball. Remove and divide into two discs. Wrap in plastic and refrigerate for at least 30 minutes, up to 1 day.
- For filling – In a large bowl, combine apples, sugar, brown sugar, cinnamon, pumpkin pie spice, and lemon juice. Set aside.
- In another bowl, whisk together sour cream, eggs, sugar, vanilla and salt.
- Pour sour cream mixture over apples and toss with hands to combine.
- Remove first disc of dough from refrigerator and roll out on floured surface. Place in pie plate and spoon apple filling inside. Remove second disc of dough and repeat. Place over apples and fold edges under into pie plate. Using two fingers, crimp around edges of dough to seal. Make several slits on top of pie for venting.
- Place in freezer for 2 hours to harden. Remove and wrap in plastic wrap, then foil. Freeze until ready to bake.
- Preheat oven to 375 degrees. Unwrap pie, and place on sheet pan. *Do not defrost. Brush with egg wash and sprinkle with granulated sugar. Bake for 50-60 minutes, or until golden brown all over. Remove and let cool to room temperature before slicing. Enjoy!