Here in the U.S. we will be celebrating Thanksgiving soon at the end of November, and I always share my great apple crumb recipe with you all.  I make it every year for Thanksgiving & Christmas and it is one of my family’s favorite desserts. And honestly who doesn’t love a good apple pie right?!

INGREDIENTS

• 2 lbs of apples of your choice (peeled & cored) I used Granny Smith 
• Granulated Sugar – 9 oz. – 1 1/2 cups 
• Lemon Juice – 1 tablespoon – .05 fl oz.
• Vanilla Extract – 1 tablespoon – .05 fl oz.
• All purpose flour – 1 oz. – 3 1/2 Tablespoon
• Ground Cinnamon – 0.3 oz – 1 1/2 Tablespoon
• Unsalted butter, diced – 2 oz. (approximately 1/2 stick of butter) 
• Simple Pie Dough recipe (or store bought if you do not want to make your own dough.)

Roll out pie dough into a circle 1/8 inch thick and line with a 9-inch pie pan with the dough. Set aside.

 

 

Cut the apples into wedges and toss into a large bowl with the sugar, lemon juice and vanilla extract. Sift together the flour and cinnamon. Stir the mixture into the apples. (Feel free to add in other spices such as nutmeg if you’d like!)

Fill your pie dough crust with the apple filling. Dot with butter (a good tip is to shred some butter over the pie filling before topping with streusel & going in oven).

NOW IT’S TIME TO BAKE!

Sprinkle a streusel topping and bake the pie at 375 degrees F (190C). Bake until the filling starts to bubble at the top (depends on your oven but anywhere from 45 minutes to an hour and a half)

  

 

Now I understand not everyone loves a crumble or classic streusel topping on their pie.

So for those who don’t you can always take some of your pie dough and do a simple pie crust design. I wanted to try something different and decided to do a braided pie crust.

Once your dough has chilled for a bit take out the fridge and start to roll out crust on a floured surface using your rolling pin. I used a pizza cutter to cut thin slices out the dough (about 1/2 inch thick).  Now take 3 thin slices of your dough and start to overlap them with each other to make a long braided crust.

 

 

I placed each of the braided crusts on top of the apple fillings of each pie in a lattice pattern.

Trim your edges and then brush your dough in an egg wash (I like to sprinkle cinnamon and cardamom on the crust before I do the egg wash) and put in the oven.

When your pie is done take out the oven let it cool and then devour it!