This Thanksgiving, my mom, my sister, and I are in charge of bringing 2 pies, stuffing, wild rice, and sweet potatoes. I think I am going to also make a Roasted Garlic Mushroom Tart… we’ll see if I have time. For the pies, my dad has an amazing pumpkin tart at his restaurant, Cafe Midi. We decided we would just bring one of those and then leave the apple pie making to me. And who better to lend her expertise then my mamma.
One of my tricks is to actually take an apple corer/slicer, and slice each apple into the designated 8 slices. Then, I cut each slice into 3rds. It is SO much easier, and out comes consistent, easy to do slices. Try this once and you will never go back to attempting to evenly slice each apple.
Mix the cinnamon, nutmeg, white sugar, brown sugar, cornstarch, and the lemon juice all together. Once well incorporated, toss the apples into the bowl, and coat them with the above mixture.
|Natalie and Willie helping me prep the apple pie|
Place cellophane over the bowl or place in a zip lock baggy. Marinate in the refrigerator for at least 3 hours to tenderize the apples and pull some of the juice of the apple out.. I do this the day before so they can marinate overnight. For those of you skeptical about the lemon, don’t be! It is a must to keep the fruit from browning. As well as a tasty pie, you want a pretty pie, so no brown apples! Once done marinating, taste the apples to see if sweet enough. The sweetness depends on you and your guests. I like my pie a little tart. If you need to add more sugar, I would only add a couple of tbs more of sugar, maybe 2.