It’s not Thanksgiving without apple pie, and this classic version is my absolute favorite. The filling is lovely: a blend of sweet Cortlands and tangy Granny Smiths, laced with just enough sugar and spice to make the apples’ flavors sing. But as you’ll discover when you try the recipe, it’s the crust that makes this pie so special. Delicate, light, and exceptionally flaky, it’s everything a pie crust should be.

I truly believe that the most delicious pies are the ones you make yourself, so it’s unfortunate that making pie from scratch tends to inspire so much fear. Throughout my years of teaching baking classes, I’ve watched countless students— many of them excellent, self-assured cooks—grip their rolling pins so tightly that their knuckles turn white when it’s time to roll out the dough. So my first word of advice is simply this: Relax. With a bit of practice and the step-by-step recipe on the facing page, you’ll soon be mixing and rolling out dough with confidence. The pie recipe may look time-consuming, but it really isn’t. It’s long because I’ve covered all the little details, so you won’t be left guessing what to do.

Tips for assembling the pie

Be a pro at rolling dough

凉爽的馅饼面团卷最佳。面团太冷会在滚动时破裂;如果太温暖，它将坚持滚动表面。用手指按下磁盘来测试面团的坚定;他们应该留下轻微的印记。

• Roll from the center out. Set the pin in the middle of the dough and roll away from you; return to the center and roll toward you. Rolling back and forth repeatedly will toughen the dough. For the same reason, don’t flip the dough over.

• Give the dough a quarter turn frequently, to help ensure even thickness.

•为了防止伸直，轻轻地反射滚动表面和销，如有必要，但不要在面团上撒上面粉，或者您冒着风险增韧。

•在接近面团边缘时，请放置在滚针上;否则，边缘将变得太薄。

• Roll pastry into a circle at least 4 inches larger than the diameter of the pie plate.