No offense to mashed potatoes, but pie is our favorite part of Thanksgiving. That’s why we asked Petra "Petee" Paredez — the owner of Petee’s Pie in New York and the author of Pie for Everyone — to teach us how to make classic pie recipes that can impress even the fussiest family members. 


Makes 1 pie
  • 2 3/4 lbs (1020 g) peeled and sliced apples
  • 1 tbsp lemon juice
  • 3 tbsp packed light brown sugar
  • 1/2 c. (100 g) granulated sugar
  • 1 tbsp plus 2 tsp tapioca starch
  • Scant 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg

  • Scant 1/2 tsp salt
  • 1 bottom crust, plus extra rolled dough to make a lattice crust
  • 1 egg
  • 2 tbsp white sugar
Cookware Used
Sweetie Pie
10-Inch Ceramic Pie Dish
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Holy Sheet
Nonstick Half-Sheet Pan
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Stir Crazy
3-Piece Nested Mixing Bowl Set
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This is my classic apple pie. Baked in a butter crust and served warm, it will change the mind of anyone who thinks apple pie is boring, basic, or dull. The flavor is apple-y above all else — not overly spiced or sweetened. As long as you use nice, firm apples, the texture will have a little bite and be neither dry nor runny. It has a bit of extra salt relative to other fruit fillings, which rounds out the flavor and enhances the spices’ warmth. In short, this is a pie that will win a person over.

  1. Preheat the oven to 400 degrees F (205 degrees C). 
  2. In a large bowl, combine the sliced apples and lemon juice, add the brown sugar, and mix well.
  3. In a small bowl, whisk together the granulated sugar, tapioca starch, cinnamon, nutmeg, and salt, making sure that the starch is evenly dispersed. Pour the sugar-spice mixture over the apples and toss to coat.
  4. Pour the filling into the bottom crust, making sure to scrape the entire contents from the sides of the bowl into the pie. 
  5. Top the pie with lattice strips and crimp the edges as desired. (You’ll have some extra dough to make Sugar Scraps).
  6. In a small bowl, beat the two tablespoons of white sugar into the egg, and brush the mixture over the top crust with a pastry brush, avoiding the crimped edges. 
  7. Use a crust protector, or gently wrap the crust’s edge with aluminum foil, to prevent it from burning.
  8. Place the pie on Holy Sheet to collect any juices that bubble over. Bake for 30 minutes, then reduce the heat to 375 degrees F (190 degrees C) and continue to bake for 40 minutes more, or until the filling has been bubbling for at least 10 minutes.
  9. Transfer the pie to a cooling rack and cool for at least an hour before serving to make slicing and serving easier. (It will remain very juicy until it cools completely.)
  10. Serve warm or at room temperature. The pie will keep for up to three days at room temperature. 

Photos by Noah Fecks