Can I make apple pie ahead of time?

Absolutely! Bake the pie up to 2 days in advance and store it at room temperature, covered. Reheat in a 350°F oven for 10-15 minutes before serving for that just-baked warmth.

What are the best apples for pie?

A mix of Granny Smith (for tartness) and Honeycrisp (for sweetness) creates a perfect balance. Avoid overly soft apples like Red Delicious—they’ll turn mushy.

What if I don't have a pie dish?

Try using a cast-iron skillet for a rustic twist. The heat distribution creates an extra crispy crust!

Can I freeze apple pie?

Yes! Wrap the unbaked pie tightly in plastic and foil, then freeze for up to 3 months. Bake from frozen, adding 15-20 minutes to the bake time.

What is a "sizzle-whump"?

When pies are truly baked, they make a “sizzle-whump” sound. You should hear a solid “whump” like a heartbeat that sounds like the filling is at a gentle boil.

Oh My! Apple Pie - Shore & Stone

Description

This Thanksgiving apple pie recipe, made with tender spiced apples, a flaky homemade crust, and a splash of bourbon, is the ultimate dessert to wow your holiday guests.

Ingredients

Units Scale

Double pie crust recipe (or store-bought pie crust)
4 Honeycrisp apples
2 Granny Smith apples
4 tablespoons bourbon
1 tablespoon lemon juice
1 teaspoon lemon zest
2/3 cup granulated sugar
2 tablespoons flour
1 tablespoon cornstarch
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoons allspice
1/4 teaspoon salt
1 egg white, whipped lightly with a fork
1 Tablespoon course sugar

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Instructions

Adjust your oven rack to its lowest position and place a rimmed baking sheet on the oven rack. Preheat the oven to 500°F (260ºC). Remove one piece of dough from the refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until malleable).
Roll the pie crust dough on a lightly floured work surface or between two large sheets of plastic wrap into a 12-inch disk. Transfer dough to the pie plate by rolling dough around a rolling pin and unrolling over a 9 1/2-inch pie plate or by folding the dough in quarters, then placing the dough point in the center of the pie plate and unfolding. Working around the circumference of the pie plate, press the dough into the corners. Leave the dough that overhangs the lip of the pie plate in place; refrigerate the dough-lined pie plate.
Peel, core, and cut apples in half, and then halve again from pole to pole; cut quarters into 1/4-inch slices and toss with the bourbon, lemon juice and zest. In a medium bowl, mix 2/3 cup sugar, flour, cornstarch, spices, and salt. Toss the dry ingredients with the apples. Turn the fruit mixture, including the juices, into the chilled pie shell and mound the apples slightly in the center.
Roll out the second piece of dough into a 12-inch disk and place it over the filling. Trim the top and bottom edges to 1/2 inch beyond the pie plate lip. Tuck this rim of dough underneath itself so that the folded edge is flush with the pie plate lip. Flute the edging or press with fork tines to seal. Cut four slits on the dough top. If the pie dough is very soft, place it in the freezer for 10 minutes. Brush the egg white onto the top of the crust.
Place the pie on the preheated rimmed baking sheet and lower the oven temperature to 425°F. Bake for 10 minutes. Rotate the pie and reduce oven temperature to 375°F; continue baking until juices bubble and the crust is deep golden brown, 20-30 minutes longer. Sprinkle the top crust evenly with coarse sugar.
Transfer pie to wire rack; cool to room temperature, for at least 2 hours.