As Sweet as Pie: A Thanksgiving Recipe

Thanksgiving is underrated. It is often overlooked as a holiday even though it is a blessing in disguise as people get out of school or get off work. It is seen little for its historical value for good reason, but it is a holiday of the few that guarantees that you will spend time with the people you love and cherish. No matter if you have small families or big families you are there to share food and to give thanks to one another for just being there. Even though I love Christmas, it is often about the presents then it is about family. Thanksgiving purely focuses on this part, which is what I love. Although I love spending my time with family and friends the most important part for me is the food. To be specific the pies. Every year I demand a Dutch Apple Pie from my family because my Thanksgiving would not be complete without it. So I am going to share my favorite Dutch Apple Pie recipe from the Food Network with you!

If you would rather follow along to the video, go to the Food Networks website for their amazing Dutch Apple Pie recipe and video!

https://www.foodnetwork.com/recipes/food-network-kitchen/dutch-apple-pie-3364300

Total: 7 hours 30 minutes (includes chilling and cooling times)

Active: 1 hour 30 minutes

Servings: 6 to 8

For the FILLING you will need:

2 tablespoons fresh lemon juice

3 pounds baking apples, such as Golden Delicious, Cortland or Mutsu

2/3 cup granulated sugar

4 tablespoons unsalted butter

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

Generous pinch freshly grated nutmeg

First, start off putting the lemon juice in a medium-size bowl.

Then peel the core out of the apples, cut in half, then cut in 4 wedges.

Add the granulated sugar to the apples and toss until blended.

Now put the butter in a large skillet over medium-high heat.

After the butter has melted begin adding the sugar apples, stirring until the sugar dissolves and it begins to simmer for about 2 minutes. Cover, reduce to medium-low and cook until the apples have softened and have released most of their juices, about 7 minutes.

Strain the apples over a medium bowl to get as much juice as possible. After put apples in a separate medium bowl.

Return juice to skillet and simmer over medium heat until the juice has thickened and lightly caramelized for about 10 minutes.

Pour the juice over the apples while mixing the cinnamon, allspice, and nutmeg. Set aside to cool. (The filling can be refrigerated for up to 2 days or frozen for up to 6 months)

Now for my favorite part! Here is what you will need for the STREUSEL topping:

1 cup all-purpose flour

1/2 cup light brown sugar

1/4 teaspoon fine salt

6 tablespoons unsalted butter, at room temperature

1/2 cup chopped walnuts

To begin, whisk the flour, sugar, and salt together in a medium bowl.

Add the butter, and rub it into the flour mixture with your fingers until it has been absorbed.

Mix in the walnuts.

For the PIE DOUGH you will need:

2 1/2 cups all-purpose flour, plus more for the work surface

4 teaspoons granulated sugar

1/4 teaspoon fine salt

14 tablespoons cold unsalted butter, diced

1 large egg, lightly beaten with 2 tablespoons cold water

On a lightly floured work surface, roll the dough disk into a 12-inch circle.

Layer it between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.

Ease the dough round into a 9-inch pie pan.

Fold and crimp the edges as desired.

Add the filling, and spread it out to make an even layer.

Squeeze handfuls of the streusel topping, and drop clumps of it on top of the filling to completely cover it.

Bake the pie on the preheated baking sheet until the crust and streusel are golden brown, 50 to 60 minutes.

Let it cool on a cooling rack for at least 3 hours before serving. (The pie keeps well, covered, at room temperature for 24 hours or refrigerated for up to 4 days.)

Finally, you can serve this masterpiece!

Have a Happy Thanksgiving!