Pioneer Woman's Dreamy Apple Pie


In addition to the squash dish and cranberry sauce, I brought an apple pie to Thanksgiving dinner at my parents' house.  I chose this recipe from Pioneer Woman because I love apple pies that have crumbly toppings rather than crust toppings, and because it looked plain old delicious...and it was!

1 unbaked Pie Crust
3 large Granny Smith Apples, peeled, cored, and thinly sliced
1/2 cup Brown Sugar
1/2 cup Sugar
1 tablespoon Flour
1 cup Heavy Cream
2 teaspoons Vanilla Extract
1/8 teaspoon Cinnamon

Add apple slices to a large bowl.  In a separate bowl, mix together the cream, brown sugar, sugar, flour, vanilla, and cinnamon.  Pour over the apples and mix.  Pour the mixture into the pie shell.

Crumb Topping:
7 tablespoons Butter
3/4 cup Flour
1/2 cup Brown Sugar
1/4 cup Pecans
Dash of Salt

In the bowl of a food processor (or by hand, since mine is too small), combine butter, flour, sugar, pecans (chop first if by hand), and salt.  Mix until everything comes together in clumps.

Crumble topping over apples.  Cover the pie, loosely, with tin foil.  Place the pie tin onto a cookie sheet and bake for 1 hour at 375 degrees.  After the hour, remove the foil and allow the crumble topping to become bubbly and golden brown, about 15-20 more minutes.