{"id":2338,"date":"2025-11-27T19:08:00","date_gmt":"2025-11-27T19:08:00","guid":{"rendered":"https:\/\/www.fmidnight.com\/gourmet\/?p=2338"},"modified":"2025-12-15T04:15:29","modified_gmt":"2025-12-15T04:15:29","slug":"thanksgiving-apple-pie","status":"publish","type":"post","link":"https:\/\/www.fmidnight.com\/gourmet\/thanksgiving-apple-pie\/","title":{"rendered":"Thanksgiving Apple Pie"},"content":{"rendered":"\n

Makes 2 pies<\/em><\/p>\n\n\n\n

Ingredients<\/h3>\n\n\n\n

2 pie tins<\/p>\n\n\n\n

Pie Dough<\/strong>
400g cake flour (trust me on this one)
170g bread flour
200g lard
200g unsalted butter
170ml water
15g kosher salt (use just 5g if halving the recipe)<\/p>\n\n\n\n

Filling<\/strong>
3lb sweet red apples
30g (~2 tbsp) unsalted butter
85g granulated sugar
50ml water
20g corn starch
100g sugar
1\/4 tsp kosher salt
1 tsp cinnamon
1\/4 nutmeg, grated
2 tsp lemon juice
7g unsalted butter<\/p>\n\n\n\n

Glaze<\/strong>
1\/4c granulated sugar
2-3 tbsp water
1\/4 tsp corn starch<\/p>\n\n\n\n

Procedure<\/h3>\n\n\n\n

Day 1<\/strong><\/p>\n\n\n\n

Dough<\/strong><\/p>\n\n\n\n

Sift flour into a bowl.<\/p>\n\n\n\n

Rub butter and shortening into the flour to about the size of a hazelnut. Do not go too small, as this will make the crust less flaky.<\/p>\n\n\n\n

Dissolve salt into the water and mix with the dry ingredients. Mix and knead gently until smooth. <\/p>\n\n\n\n

Divide in half equally and flatten to about 1\/2 an inch. Refrigerate for 48 hours.<\/p>\n\n\n\n
\n\n\n\n

Filling<\/strong><\/p>\n\n\n\n

Cut apples into long bite sized planks. <\/p>\n\n\n\n

Saute apples in 30g\/2tbsp butter until softened. Add 85g sugar after about 3 min and simmer in the juice.<\/p>\n\n\n\n

Mix together 50ml of water with 20g corn starch to make a slurry and add to the fruit. Continue to cook until thickened.<\/p>\n\n\n\n

Remove from heat and add the rest of the ingredients. Combine and cool.<\/p>\n\n\n\n

Once cooled, refrigerate with the dough.<\/p>\n\n\n\n
\n\n\n\n

Day 2<\/strong><\/p>\n\n\n\n

Thinly flatten the dough and place on the pie tin. Fit it into the tin and cut off the excess from the sides. Crimp the edges to form a wavy crust.<\/p>\n\n\n\n

Fill the pie with the apple filling,<\/p>\n\n\n\n

Roll out the excess and cut into strips. Use this for the top lattice, alternating in a patchwork pattern.<\/p>\n\n\n\n

Bake at 425F (sometimes 450F depending on oven) for about 30m or until golden brown.<\/p>\n\n\n\n

For the sugar glaze, heat sugar and water together and gradually add cornstarch (once hot) until thick.<\/p>\n\n\n\n

Let stand for 5 min then brush with sugar glaze.<\/p>\n\n\n\n

Enjoy!<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

\n","protected":false},"excerpt":{"rendered":"

Makes 2 pies Ingredients 2 pie tins Pie Dough400g cake flour (trust me on this one)170g bread flour200g lard200g unsalted butter170ml water15g kosher salt (use just 5g if halving the recipe) Filling3lb sweet red apples30g (~2 tbsp) unsalted butter85g granulated sugar50ml water20g corn starch100g sugar1\/4 tsp kosher salt1 tsp cinnamon1\/4 […]<\/p>\n","protected":false},"author":1,"featured_media":2366,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[43,55,58],"class_list":["post-2338","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","tag-dessert","tag-fruit","tag-sweet"],"_links":{"self":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/2338","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/comments?post=2338"}],"version-history":[{"count":8,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/2338\/revisions"}],"predecessor-version":[{"id":2370,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/2338\/revisions\/2370"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media\/2366"}],"wp:attachment":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media?parent=2338"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/categories?post=2338"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/tags?post=2338"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}