Apple Pie

Thanksgiving is only a few days away. This year, we’ll be hosting Thanksgiving at our house and I just finalized the menu for this holiday: 

•  Appetizers: Baked Brie (Brie cheese drizzled with a raspberry and chipotle sauce with walnuts and cranberries and then wrapped in puff pastry). Olives marinated in olive oil and fresh herbs.
• Main Course – Turkey with fresh herbs and wine; stuffing with pancetta and chestnuts; mashed potatoes;  esquites (Mexican corn dish); and roasted root vegetables drizzled balsamic vinaigrette.
• Dessert: apple pie and caramel flan.

I still have a lot of prep work to do, so let’s cut to the chase. Today I am giving you my apple pie recipe. If you still don’t know what kind of dessert to make for Thanksgiving, try this recipe. It is a crowd pleaser.

Apple Pie

Adapted from Desserts, Mouthwatering recipes for delicious dishes by Rosemary Wilkinson.

Serves 8

Ingredients:

2 pounds apples

2 tablespoons flour

½ cup sugar

1 ½ tablespoon fresh lemon juice

½ teaspoon ground cinnamon

½ teaspoon ground allspice

¼ teaspoon ground ginger

¼ teaspoon grated nutmeg

¼ teaspoon salt

¼ cup butter, diced.

Store bought pie crust (because, who has time to make it from scratch? Not me)

Directions:

1. Spread butter over the surface of a pie pan. Sprinkle with flour. Place crust on pie pan.

2. Preheat oven to  425 F.

3. Peel, core and slice the apples. Place in a large bowl. Toss with the flour, sugar, lemon juice, spices and salt. Spoon into the pie shell and dot with butter.

4. Roll out the remaining pie crust. Place on top of pie and trim to leave a ¾ inch overhang. Fold the overhang under the bottom dough and press to seal. Cut steam vents. Protect the edge of the pie with foil.

5. Bake for 10 min. Reduce the heat to 350 F and bake until golden (40 to 45 min.).