Apple Pie and Thanksgiving Preparation

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November means one thing to me – Thanksgiving. It is the only month where it is acceptable to plan a meal with more than 2 side dishes and one dessert. It is a month where it is ok to buy trousers one size to big so that they’ll still button at the end of the meal.  It is a month spent planning an all out feeding bonanza!

Now this isn’t my first Thanksgiving abroad; I spent one as a student in Scotland and a second, much hotter Thanksgiving in Brazil.  This is however, the first I will be hosting with a proper stove and the first with my boyfriend and his entire family attending!

Surprisingly, I haven’t worked out the entire menu yet, but I know this Apple Pie will be a must. No Thanksgiving meal is complete without it and a scoop of vanilla ice cream. More importantly, no Black Friday breakfast is complete without a little sliver either!

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Apple Pie

Ingredients:
8-10 medium sized apples (Granny Smith but any type will do)  peeled, cored, and sliced 1/4 inch thick
1/4 cup granulated white sugar
1/2 cup packed light brown sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg (optional)
¼ teaspoon salt
2 tablespoons unsalted butter
Pie Crust

Optional Garnish:
Softly whipped cream or vanilla ice cream

Method:
In a large bowl, mix the apples with the sugars, lemon juice, cinnamon, nutmeg and salt. Let the mixture sit at room temperature for 30 minutes to an hour. Pour the apples into a strainer and let their juice drip into another bowl for another 30 minutes and reserve. (There should about 1/2 -3/4 cup of liquid)

Preheat the oven to 220C.

While apples are sitting, roll out half of your pie dough and line your pie dish with it. The dough should extend beyond the rim of the pie dish by about half an inch. Put it in the refrigerator to chill while you wait for the apples.

After the apples have drained, pour the juice into a microwave safe bowl and add 2 tablespoons of unsalted butter Put in the microwave and boil the liquid and butter mixture on high for about 7 minutes. The mixture should be the consistency of syrup. Mix the apples back with the syrup mixture and toss to evenly coat. Pour the apple mixture into the pie tin.

Top with pie crust in a lattice form. For instructions check out this website.

Bake the pie on the lowest oven rack for 45 to 55 minutes or until golden and the apples are tender. Serve warm or at room temperature with vanilla ice cream or fresh whipped cream.

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