So if you haven’t done it already, you may be in the middle of planning your Thanksgiving menu right now. For me, it’s always kind of a fun challenge to find ways to implement our “tried and trues” with new recipes or variations on classics. Like, maybe, Sara’s Easy Pumpkin Crumble instead of Pumpkin Pie. Or this apple pie, although over the years, we’ve actually come to love this pie so much that we serve it along with Classic Apple Pie (random side note: Does anyone else ever find a significantly higher dessert-to-non-dessert stuff at their Thanksgiving dinners?). It’s kind of like part apple crisp, part apple pie, and something that people who get the shivers thinking about cooked fruit tend to like. It would also be a fabulous filling for the Single Serving Pies in a Jar.

Crumb-Topped Apple Pie
Recipe from Our Best Bites

2 c. all-purpose flour
2/3 c. brown sugar
1/2 c. uncooked regular oats
1/2 tsp. salt
1/3 c. chopped pecans
3/4 c. butter, melted
4 c. tart, thinly sliced apples (like Granny Smith; about 3 apples)
1/3 c. white sugar
1 1/2 tsp. cornstarch
1/8 tsp. salt
1/4 c. water
1/2 tsp. vanilla

Preheat oven to 350.

Combine flour, brown sugar, oats, salt, chopped pecans, and melted butter in a medium bowl. Pack 1 cup of the mixture into a measuring cup and set it aside; gently press remaining mixture into a 9″ pie plate. Be sure not to pack it in there too tightly or it will be too hard and messy to slice the pie when it’s baked.

In a small saucepan, combine sugar, cornstarch, salt, water, and vanilla and bring to a boil. While mixture is heating, place apples in the pie crust. After sugar/water mixture has come to a boil, pour the hot mixture over the apples. Sprinkle reserved crumb topping over apples and then place the pie plate on a baking sheet. Bake for 43-45 minutes. During the last 15 minutes or so, you may need to cover the pie with a sheet of aluminum foil to keep the pie from getting too brown.

Serve warm (if you can) with a scoop of vanilla ice cream or a dollop of sweetened whipped cream. But I’m not gonna lie, this is pretty darn fabulous even when it’s not straight from the oven!


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