So guys, I went to the market this evening to pick up some what I thought I was going to find Fresh Cherries... for a cherry pie. You may have seen I had to quickly switch gears... because my rookie heart just realized it’s November, and Cherries are in Season during the Spring/Summer. Duh, I made it for 4th of July.
However, I do crave cherry pie ALL THE TIME, thanks Twin Peaks... and I was so excited to try my new cherry pitter. Oh well, we shall wait on that recipe when the time is right.
So, as I was in the market, I saw people with Turkeys and grocery carts full of toys and wrapping paper... It honestly gave me so much anxiety, I was only there for 2 things. I thought, what the heck is going on... well... Thanksgiving is next week. Yup. I cannot believe it either, I know, I know.
So with that said... let’s get started on thanksgiving recipe’s. My fave... the classics, the tried the true, and also something new.
Today’s Pie:
APPLE PECAN STREUSEL PIE
I wanted to try apple pie with a twist. I love crunch, and I love a good crumble topping.
I had prepped my dough last night with Smitten Kitchens all butter flaky crust recipe. So all I need to do was slice the apples.
INGREDIENTS
Crust:
Follow yesterday’s post on a double home made pie crust
Filling:
- 7-8 medium thinly sliced apples (I use Honey crisps, Gala & Granny)
- 1 Tablespoon of fresh squeezed lemon juice
- 1/3 cup all purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 1/2 teaspoons of ground cinnamon
- 1/8 teaspoon of sea salt
I was able to pack Pea’s snack also with the leftover slices of apples for school lunch tomorrow too 😊
Topping:
- 1/2 cup old fashion oats
- 1/3 cup all purpose flour
- 2 tablespoons light brown sugar firmly packed
- 4 tablespoons unsalted butter melted
- 1/3 cup chopped pecans (I added a little more than that , because i love pecans
Making the Filling:
1- Thinly slice your apples, and throw them in a large bowl. Toss them with the lemon juice.
2- Combine the dry ingredients together and then sprinkle all over the apple/lemon mixture.
3- Set aside and let the juices soak in... about 20 min if you can.
Making the Topping:
1- In a medium bowl, combine all dry ingredients, except the pecans and add the melted butter on the top.
2- Stir until mixture is crumbly... I like to add more butter and make sure the mixture is truly covered in butter... this will cook the flour/sugar on top... if you don’t have enough butter, the topping turns out to be dry.
3- Sprinkle the pecans on top and toss again.
Bake at 350 for 45-60 min until the crust is golden brown and the apples are tender. Cover with Foil if the crust starts to turn brown. . Or I bought one of these against contraptions... works wonders.
And wa-lah.
House smells good and we shall have pie for breakfast tomorrow am.
Was also thinking that I really want to share my potpourri recipe with you guys tomorrow. So that’s what we will do, while I share some more of my thanksgiving recipes.
What are you all doing for Thanksgiving anyway? I’d love to hear. Hopefully eating a lot of food and sitting in front of the TV watching amazing movies. What will you be watching then? I think I’d like to binge watch the Harry Potter movies. Yes, in fact, that’s what we will do.
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