By Gianna Ferace ‘25
There’s nothing like a warm apple pie, and with the holidays right around the corner, this classic desert will have its time to shine. Even though I’m not the most helpful during Thanksgiving–I’m usually preparing my Black Friday shopping list or watching the Macey’s Day Parade– one thing my family does count on me for is the apple pie. I found the perfect recipe from Love and Lemons a few years ago and it’s now become a staple desert for my family on Thanksgiving, check it out below!
Ingredients
- ⅓ cup packed brown sugar
- ⅓ cup cane sugar
- 1 tablespoon of apple pie spice
- ¼ teaspoon sea salt
- 4 pounds of of peeled apples (I use Honeycrisp)
- 1 tablespoon fresh lemon juice
- 3 tablespoons water
- 2 tablespoons cornstarch
- ½ teaspoon lemon zest
- ½ teaspoon vanilla extract
- 1 large egg
Instructions
- Whisk together the sugars, spices, and salt. Then add the apple slices and lemon juice. Toss until the apples are evenly coated in the sugar and spices. Set aside for 30 minutes to draw some of the juices out of the apples.
- In another bowl, mix together 2 tablespoons of the water and the cornstarch
- Cook the first bowl (with the apples, sugar, spices and salt) over medium-low heat for 5 minutes. Then raise the heat to medium and pour the cornstarch mixture over the apples.
- In a small bowl, whisk together the egg and the remaining 1 tablespoon water.
- Pour the filling into the pie crust (Love and Lemons has a recipe on their website, or you cold always buy a premade one from the store)
- Brush the top of your pie crust (but not the crimped edges) with the egg wash and sprinkle with sugar. With a sharp knife, cut several steam vents in the crust.
- Bake at 375°F until the crust is golden brown and any visible juices are bubbling(this should take about an hour or so)
- Enjoy your pie!
