Thanksgiving Apple Pie

By Annie Yamamoto

Ingredients:

• 2 pre-made pie crusts (one for the bottom and one for the top) Keep cold in the refrigerator.
• 6 cups apples, 1/4 inch-thick sliced, peeled & cored (about 3 granny smith apples & 3 fuji apples)
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 teaspoon salt
• 2 tablespoons all-purpose flour
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg or all spice
• 1 teaspoon lemon juice 1 egg wash (1 egg with 1 tablespoon of milk)

Instructions:

Preheat your oven to 400°F (204°C).

Place one pie crust in a 9-inch pie dish and gently relax the pie dough into the bottom of the pie dish.

In a large bowl, mix the sliced apples with sugar, salt, flour, cinnamon, ginger, nutmeg, and lemon juice until evenly coated. Pour the apple mixture into the pie crust.

With the second pie crust, make a lattice design. Cut the pie dough into about 1 to 2 inch strips. Carefully, weave the pie dough strips into your desired lattice design. Seal the edges of the lattice to the extra pie dough in the pie dish. Crimp or flute the edges of the pie dough gently with your fingers.

Lightly brush the lattice with the egg wash. Bake for 25 minutes at 400°F (204°C). Keeping the pie in the oven, lower the temperature to 375°F (190°C) and continue baking for 30-35 minutes or until the crust is golden brown and the filling is bubbly.

Let it cool for at least 2 to 3 hours before serving. Enjoy your delicious homemade apple pie with a glass of hope & grace Late Harvest Riesling.