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.

  • Preheat the oven to 400 degrees F (205 degrees C). 
  • In a large bowl, combine the sliced apples and lemon juice, add the brown sugar, and mix well.
  • 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.
  • Pour the filling into the bottom crust, making sure to scrape the entire contents from the sides of the bowl into the pie. 
  • Top the pie with lattice strips and crimp the edges as desired. (You’ll have some extra dough to make Sugar Scraps).
  • 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. 
  • Use a crust protector, or gently wrap the crust’s edge with aluminum foil, to prevent it from burning.
  • 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.
  • 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.)
  • Serve warm or at room temperature. The pie will keep for up to three days at room temperature. 

Photos by Noah Fecks