Thanksgiving and apple pie


Whether you’re making a side, dessert, the main bird, or just plain showing up to stuff your face, I hope you have a wonderful Thanksgiving with your family.

Pictured here is an apple pie, my very first, made with my perfect pie crust recipe. Just double up on dough so that you can use one half to create the top. I went with a lattice pattern, but take your pick from this excellent pie primer on the New York Times.

And don’t go for perfection: Pie crust is incredibly forgiving, and so your relatives will be too, when they see that you made them a buttery, delicious homemade pie.

The technique here is simple: I blind-baked the bottom half of the pie first and let it cool. For my filling, I used 4 large Gala apples, cored and thinly sliced, mixed with 1/4 cup flour, 1/4 cup sugar, 2 tbsp. cinnamon and 1/4 tsp. salt. Pack the apples in tightly and make a mound before topping with the dough. Top with cinnamon sugar if you like, and bake until golden brown. Enjoy!

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