When it comes to Fall I am about the apples. One of my favorite things to do is to go apple picking. The only problem apple picking isn’t a thing where I live in North Carolina. Growing up and into my adulthood, I would go to the apple festival with my mom. I miss going with her and I miss the festival. So if you know of any apple festivals please let me know. I wanted to get my apple pie recipes out to you, so you can make them this fall season and for Thanksgiving.
1 Pie Crust
1 TSP Cinnamon
3 TBSP brown sugar
- 5-6 Large apples-I prefer granny smith and honeycrisp you want at least 8 cups
- ½ Cup dark brown sugar
- ¼ Cup sugar
- 1 TSP Cinnamon
- 1 TSP Apple Spice or All Spice
- 2-3 TBSP of orange juice or pineapple juice
- 1 ¼ Cup all purpose flour
- 1 Cup brown sugar
- ½ TSP Salt
- ½ Cup unsalted brown butter cooled
- Preheat oven to 350 degrees
- Peel and cut 6 large apples or 11-12 small apples, mix pineapple/orange juice with apples. Set aside
- Make crumb topping
- Brown butter on the stove, let cool for five minutes.
- Whisk flour, brown sugar and salt together in a medium bowl, mix with brown butter, set aside.
- Take pie crust out of the fridge.
- In a small bowl mix brown sugar, sugar, cinnamon and apple spice.
- Mix sugar mixtures with apples.
- Roll out pie crust with 2-3 tbsp of brown sugar and 1 tsp of cinnamon. You want the pie crust to hang out close to an inch over the pie plate. Place pie crust in dish.
- Add the apple mixture to the pie crust in the plate.
- Pinch the pie crust around the top of the pie plate.
- Sprinkle crumb topping over the apples.
- Baked for 30 minutes.
- Either add pie edge or foil to help crust from browning to much
- Bake for another 30 minutes.