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BARBARAELLEN KOCH PHOTO | SCCC baking instructor Richard Amster’s apple pie.

With the hours ticking until Thanksgiving dinner, some of us may be on the run, looking for something to whip up to bring over to fill out the table.

If your relatives’ dessert table is in need of a little extra filling up, we popped into Suffolk County Culinary College in downtown Riverhead and got a quick how-to from baking instructor Richard Amster on bringing an apple pie to dinner this holiday season.

Got any tips of your own? Add them into the comments.


Two prepared frozen pie shells

4 Granny Smith apples 3/4 cup sugar

Two tablespoons All purpose bread flour plus

Instant tapioca 1 TB plus

1/2 teaspoon cinnamon

1/4 teaspoon ground nutmeg

Pinch  ground allspice

Pinch salt1 tablespoon butter cut in small dice

1 egg beaten

PREHEAT oven 375 degrees


Roll pie dough to fit 9 inch pan

Peel, core, quarter apples, slice into 1/8 to 1/4 inch slices

Combine all filling ingredients except butter in pie pan

Dot surface with butter

Cover with top crust, seal and crimp edges decoratively

Brush with egg wash and cut 3 to 4 slits in top

Bake 375 degrees for approximately 30 minutes or until juices bubble and top is brown.