Have you nailed down your Thanksgiving menu yet? With only one week until the big day I think it’s  great time to start your shopping list and make a rough plan. If pie happens to be on your Thanksgiving to do list list year, I can’t recommend this pie (and pie crust!) enough. It’s an all butter pie crust which means the flavor is out of this world and it browns so nicely in the oven. The pie crust alone may be one of my favorite recipes that I’ve ever developed! The apple pie filling is also stellar – I tested for days, getting the apple combo just right and all the effort paid off. All of this pie talk is getting me very excited for next week!!!

 

Click “read more” for the recipe!

 

INGREDIENTS

4 Granny Smith apples, peeled, cored and quartered
4 McIntosh apples, peeled, cored and quartered
1 tablespoon lemon juice
2 tablespoons unsalted butter
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
5 tablespoons all-purpose flour, plus more for dusting
Perfect Pie Dough, recipe follows
One 7-ounce tube marzipan almond paste
1 egg, beaten, for egg wash
PERFECT PIE DOUGH:
3 cups flour, plus more for dusting
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, cut into small pieces, chilled or frozen

 

 

DIRECTIONS

Preheat the oven to 400 degrees F.

 

Cut the quartered apples into 1/2-inch slices and mix with the lemon juice in a large bowl. Melt the butter in a large skillet over medium-high heat. Add the apples, toss to coat and cook, 5 to 7 minutes. Sprinkle the sugars, cinnamon, salt, nutmeg and allspice over the apples and toss to coat evenly. Sprinkle the flour over the mixture to thicken, and then let cool completely.

 

Roll out one of the Perfect Pie Dough discs on a floured surface. Fit into a 9-inch pie plate, giving yourself a 1/2-inch overhang. Roll the marzipan between 2 pieces of parchment paper into a 9-by-1/8-inch-thick circle. Place the marzipan over the bottom crust. Dock the bottom crust, using a fork, and fill the pie with the apple mixture.

 

Roll out the second pie dough disc to fit on top of the apples. Place on top of the pie and trim the edges to about 1/2-inch overhang. Pinch the top crust to the bottom, fluting the edge or pressing to seal with the tines of a fork. Vent the pie by cutting 4 slits in the top, and brush with the egg wash.

 

Transfer the pie to a sheet tray and bake until the crust is golden brown and the filling is bubbly, 45 to 50 minutes. Let cool 20 minutes before serving.
Mix the flour and salt together in a food processor. Add the butter into the flour mixture and pulse until you have large pea-size chunks scattered throughouto

 

Add 8 to 10 tablespoons ice water slowly, while stirring with a fork, just until combined. Transfer to a floured surface, divide in half, shape into 2 discs and wrap separately in plastic wrap. Refrigerate at least 30 minutes.

 

To print this recipe and read reviews, click here.


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