Today is the final day of our Thanksgiving Week! Are you full yet? I hope not, because it is time for dessert! Somehow no matter how much I eat on Thanksgiving, there is always room for dessert. And of course it is Thanksgiving, so dessert has got to be pie. Unless you are TheBetterHalf – he likes chocolate chip cookies for Thanksgiving dessert, which I think is just weird. But when he has Thanksgiving with my family in Thanksgiving, I humor him and make cookies and pie.
In our family, the pie of choice is apple pie – but not just any old apple pie – an apple crumb pie! And it tastes even better, because it is made by my dad. Now I think this recipe is technically my mom’s, but my dad has been making it every Thanksgiving since I can remember, so I think it is safe to call it Dad’s apple crumb pie.
Now I have to tell you, I’m not the biggest pie person. I will eat it of course because it has sugar in it, but it is not my dessert of choice. Except on Thanksgiving. And more specifically, the day after Thanksgiving. Nothing is better than a piece of this pie for breakfast the day after Thanksgiving!
The crumbs are what really steal the show on this pie. It is not a beauty queen. I have seen some gorgeous apple pies in the blog world this year. I mean look at this one. And this one. I would love to try out a pretty recipe like this someday, but that’s not what I have for you today. Instead I have a delicious, crumbly, oozy, cozy pie. The slices aren’t neat and pretty, but they taste fantastic!
As a bonus, this pie is really easy to make, depending on the crust you use. I didn’t include a crust recipe – you can just use whatever one you like. I happened to pick Pillsbury as my crust of choice for this pie….bad blogger, I know. I would definitely get kicked off Top Chef for using store bought crust. But when you are making sweet potatoes and brussels sprouts and stuffing – well sometimes you just run out of time. And I didn’t even attempt a turkey – mom, how do you do it?!
Plus, I think the refrigerated pie crust tastes pretty darn good. I know that’s probably against most bakers’ rules, but I made homemade bread for my stuffing – shouldn’t I get some extra points for that?!
So anyway, back to the pie. Peel and slice 8 small / medium apples. The recipe calls for tart apples, like a Jonathan. I used honeycrisps because they were on sale, and they worked really well. Toss the apple slices with some sugar, cinnamon and cornstarch. Pour them into the crust – no need to arrange it all fancy, just nestle them in together. Then top with a crumb mixture – you might think that you have made too many crumbs. You haven’t! This pie is covered in crumbs, and it really makes it delicious.
Now your pie is ready for the oven. Make sure to put a foil covered cookie sheet on the rack below your pie – this will help make cleanup a breeze in case your apples bubble over. I think my parents learned the hard way with this one – no one wants a hot sticky mess in their oven, especially on Thanksgiving.
Now comes the hardest part of this recipe – waiting for the pie to cool. It really helps with slicing if you let the pie cool – this way the juices can redistribute and firm up a bit. But if you want to dig in while it is warm, be my guest! Just know that you might have some cinnamon apple liquid running out into your pie pan. But that really isn’t an issue in my opinion – pour that juice on top of some vanilla ice cream, on top of your pie. YUM! This pie will be the star of your Thanksgiving dessert table, because who can resist crumbs? I know I can’t!
I hope you have enjoyed some of my favorite Thanksgiving dishes. Let me know if you try any of them for your holiday feast. Happy Thanksgiving everyone!
Apple Crumb Pie
For the apple filling:
7-8 medium tart apples (like Jonathan)
1/2 cup sugar
1 teaspoon cinnamon
2 tablespoons cornstarch
For the crumbs:
1/2 cup sugar
3/4 cup flour
1/3 cup cold butter
Preheat oven to 375 degrees F. Line a baking sheet with foil and place it on the bottom rack of your oven. This is to catch any liquid that might drip from the pie.
Peel all the apples and cut into slices about ½ inch thick. In a large bowl, mix sugar, cinnamon and cornstarch. Add the apples, and toss to distribute evenly. Pour the apples in the pie crust. They will be taller than the pie dish.
Make the crumbs: mix the sugar and flour together in a small bowl. Then cut in the butter with a pastry cutter to form crumbs. You can also do this with your fingers. Cover the entire pie with the crumbs.
Bake for 40-50 minutes, until the crust and crumbs are golden brown, and an apple pierced with a knife seems tender. If the crust browns before the apple juices appear, put some strips foil over the crust.