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

Apple Filling

  • 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

Crumble

  • 1 ¼ Cup all purpose flour
  • 1 Cup brown sugar
  • ½ TSP Salt
  • ½ Cup unsalted brown butter cooled

Instructions

  1. Preheat oven to 350 degrees
  2. Peel and cut 6 large apples or 11-12 small apples, mix pineapple/orange juice with apples. Set aside
  3. Make crumb topping
  4. Brown butter on the stove, let cool for five minutes.
  5. Whisk flour, brown sugar and salt together in a medium bowl, mix with brown butter, set aside.
  6. Take pie crust out of the fridge.
  7. In a small bowl mix brown sugar, sugar, cinnamon and apple spice.
  8. Mix sugar mixtures with apples.
  9. 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.
  10. Add the apple mixture to the pie crust in the plate.
  11. Pinch the pie crust around the top of the pie plate.
  12. Sprinkle crumb topping over the apples.
  13. Baked for 30 minutes.
  14. Either add pie edge or foil to help crust from browning to much
  15. Bake for another 30 minutes.