I can’t believe Thanksgiving is this weekend! With the way the days are flying by, December will be here in no time and the internet will be overflowing with holiday recipes. Before all that happens, we’ve got a different holiday meal to plan, well at least us Canadians do. I haven’t cracked open a can of pumpkin yet (saving that for this weekend), but I have been basking in all things apple, it only makes sense since they’re my absolute favorite fruit. I seriously eat at least one every. Single. Day. Philip can attest to this since I have this really bad habit of sticking the apple stickers on everything in sight. Yeah I know the garbage is two feet away but why would I go all the way over there when the fridge is right in front of me? It drives him batty! Which just makes me want to do it more…I’m evil like that 😉 I can’t get enough of those juicy little gems, but instead of eating ALL OF THE APPLES like some kind of greedy apple hoarder, I figured with the temperatures being cooler, now was the perfect time to use them to make a delicious sky high pie! I haven’t made a pie in over a year, which is a pretty long time for me. I usually put off making them because for some reason once I let enough time go by, my fuzzy memory always makes me think that they are super fussy and difficult to make, but they’re really not! Don’t roll your eyes, I’m being totally serious. Give homemade pie a chance people! Honestly, the worst part about making pie is the crust, so once you get that down, it’s all smooth sailing and if you’re using a store bought crust, then why aren’t you making these things daily!I forgot to take pictures of the crust rolling process, oops, so you’ll have to wait until another post for all things crust related, but if you’d like some of my top random, just popped into my head, pie crust tips, they’d be 1. Make sure all your ingredients are super cold! You don’t want anything melting into the flour, otherwise you’ll lose all that flakiness. 2. Don’t overwork the dough 3. Don’t beat yourself up if it doesn’t look perfect. Just because your first pie isn’t equivalent to something Martha Stewart would make, doesn’t mean it isn’t the best pie ever. Plus, like everything else in life, practice makes perfect. Even I don’t like messing around with pie crust too much, which is why I’m not big into making double crust pies. The bottom crust is easy, the top…eh, I’m still working on getting that part right. I’m a BIG fan of pie crust, I figure the more crust on a pie the better; but I’m an even BIGGER fan of crumb and streusel toppings, oh man, that stuff is like sweet, sugary, crunchy yumminess. The fact that it’s crazy easy to make is just a bonus.Now this is the kind of pie you should bring to a Thanksgiving dinner, it’s pretty AND soooooo tasty. The filling is pretty simple with just apples, sugar and some spices to enhance the flavor, but the apples really are the real star of the show in this one. A buttery flaky crust, tender spiced apples and all those crunchy sweet crumbs! Gah! I can’t even, this thing was mega delicious. Although I’ll be honest and admit I actually didn’t get to eat much of it, I managed to snag one piece before Philip discovered it, then it randomly vanished….in two days…no joke…dude loves his pie 🙂 You gotta be quick when it comes to pie in our house, or some kind of pie eating ninja….
It seems I need to up my skills.We’re heading to a friends for Thanksgiving dinner on Sunday, so we won’t be making all the dishes but I’ll definitely be bringing dessert!
What do you plan on making for Thanksgiving this year?
APPLE CRUMB PIE
The perfect recipe to top off your holiday meal. Sweet and tender apples piled high into a flaky crust and topped with crunchy streusel.
- Pie dough for 1 single 9-inch pie
- 1 1/2 pounds granny smith apples (about 4 medium apples)
- 1 1/2 pounds mcIntosh or honey crisp apples (about 4 medium apples)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/8 teaspoon nutmeg
- 3 tablespoons flour
- Non-dairy milk, for brushing
- 1 cup unbleached all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup packed light brown sugar
- 1/4 teaspoon salt
- 1/3 cup non-dairy margarine, melted
- Adjust oven rack to lower position (1 up from the bottom) and preheat oven to 425 degrees F.
- Roll out dough on a lightly floured surface until it’s about ¼-inch thick and cut into a 12-inch circle. Transfer the dough to a 9-inch pie pan. Gently press the dough into the sides of pan leaving an overhang over the edge of the pie plate. Tuck the overhang under so that the edge us flush with the pan and flute the edges. Loosely cover with plastic wrap and refrigerate while preparing the filling.
- Peel and core apples, then slice them into 1/2-inch slices, place in a large bowl and toss with sugar, lemon juice, vanilla, salt, cinnamon, allspice, nutmeg and flour. Place your pie shell on a baking sheet, turn the fruit mixture, including juices, into the chilled pie shell and mound slightly in the center. Brush the edge of the pie shell with milk, cover loosely with foil and bake for 30 minutes.
- In a medium bowl, combine the flour, oats, sugar, and salt. Using your fingers, blend the butter into the flour mixture. The mixture will be moist. Set aside.
- Reduce oven temperature to 375 degrees; sprinkle the streusel topping over the apple mixture, pressing the streusel between your fingers into small lumps as you sprinkle. Continue baking until the pastry is golden-brown and the filling is bubbly and thickened at the edges, about 30 to 40 minutes longer. Rotate the pie halfway through baking, and if the pastry or streusel browns before the filling has thickened, loosely cover the top or edges of the pie with a sheet of foil. Transfer pie to wire rack; cool to almost room temperature.