Blondie’s Thanksgiving Recipes: Apple pie
Welcome back, darling, it’s Day Three of Blondie’s Thanksgiving Recipes, and today we’re ending our feast on a high note: apple pie. But not just any apple pie, this is Blondie’s “Easy as Pie” Apple Pie, where cozy meets classic and every bite tastes like a warm hug with cinnamon on top.
This one’s a family favorite, the kind of dessert that fills the whole house with that “Thanksgiving’s almost here” smell.
Crisp apples, buttery crust, and that golden, glossy top, it’s comfort food turned into a showpiece. No fancy tricks, no stress, just simple, delicious pie that always delivers.
So grab your rolling pin, tie that apron, and let’s bake something that’ll have everyone asking for seconds before it’s even cool. Because around here, Thanksgiving isn’t Thanksgiving without a little sugar, spice, and Blondie-style love.
What You’ll Need:
- 6 big ol’ apples (Granny Smiths if you like it tart, Honeycrisps if you’re a sweetie)
- ¾ cup sugar (brown or white)
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 2 tbsp flour
- 1 tbsp lemon juice (to keep the apples bright and zesty)
- 2 pie crusts
- 1 tbsp butter (for that glossy golden glow)
How to Make It:
- Preheat that oven to 425°F
- Peel, core, and slice those apples like you mean it. Toss them in a bowl with sugar, cinnamon, nutmeg, flour, and lemon juice. Give ‘em a little shimmy.
- Lay your bottom crust in a pie dish. Don’t stress if it’s a little uneven, call it “rustic chic.”
- Pile in the apples. Don’t be shy, we want a nice, full, juicy pie.
- Dot with butter, then lay on the top crust.
- Cut a few slits for steam (no one likes a soggy pie).
- Bake for 45-50 minutes, until golden and bubbling. If it starts to brown too fast, pop a bit of foil on top.
- Cool for at least 30 minutes before slicing… patience, darling.
Blondie’s Pro Tip: Serve it warm with a scoop of vanilla ice cream, or straight from the pan at midnight. No judgment, you’re fabulous.
Coming Friday:
Don’t hang up your apron just yet — come back Friday to see what Blondie and Dagwood do with all those Thanksgiving leftovers. (Hint: it’s stacked, saucy, and Dagwood-approved.)