Holiday Apple Pie

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The holiday classic you’ll make year after year!

There’s just something about the smell of apple pie in the oven that instantly feels like the holidays. This recipe, shared by community member @DanaMonzo, brings all those cozy vibes: warm, nostalgic, and a little indulgent. Every bite has tender, cinnamon-spiced apples wrapped in a flaky crust and topped with a beautiful glossy glaze.

In true Women of Today style, we lightened it up a bit by using fewer ingredients, but kept all the flavor! Proof that better for you can still mean seriously delicious.

Serve it warm after Thanksgiving dinner or sneak a slice with your morning coffee (we won’t tell). However you enjoy it, this holiday apple pie is comfort in every bite, and it just might become your new yearly tradition.

Holiday Apple Pie

Servings pie

Ingredients

1 Package store brought pie crust (Contains two crusts)

Filling

1/4 cup organic cane sugar
1/4 cup milk
1/4 cup heavy cream
4 tbsp butter

Cornstarch Slurry

2 tbsp milk
1 tbsp cornstarch
1½ tsp vanilla extract

Apple Layer

5-6 Granny Smith apples, peeled, cored, and thinly sliced
1 tbsp flour
1½ tsp cinnamon

Glaze

1/4 cup powdered sugar
1 tsp milk
1 tbsp butter (melted)
1/4 tsp vanilla extract

Instructions

Prepare pie crust – Preheat oven to 400 degrees F.
Use one of the prepared sheets of pie crust and press it into the 10” pie plate.
Using a fork, poke holes in the bottom and on the sides.
Bake in the preheated oven for 10-12 minutes or until the pie crust is lightly golden brown. Set aside.
Lower the oven to 375 degrees F.
Prepare filling - In a medium saucepan, combine sugar, milk, and heavy cream.
Cook over medium-low heat until hot.
Add the butter and let it melt, then continue stirring.
Make the cornstarch slurry. In a small cup, combine cornstarch and milk, stirring until smooth.
Add to the mixture to the saucepan.
Cook until thickened, remove from heat, and stir in vanilla. Let cool.
In a large mixing bowl, combine the thinly sliced apples with flour and cinnamon. Toss well.
Add the apples to the baked pie crust.
Slowly pour the filling over the apples in the crust, using a back-and-forth motion.
Top with the second crust, seal the edges, and flute the edges.
Cut slits in the top of the crust, or make four leaf-shaped cutouts, pressing them onto the raw pie crust. (See photos)
Bake at 375°F for approximately 45-50 minutes until bubbly and golden brown.
Use a toothpick inserted into a top slit and check that the apples are soft.
Cool for 30 minutes.
While the pie is still warm, in a small cup, combine the glaze ingredients until smooth. Using a pastry brush, spread over the warm pie.
Pie is best if left unrefrigerated and enjoyed the same day. Otherwise, refrigerate and bring to room temperature before serving.