With Thanksgiving just a few days away, we thought we would share our two favorite pie recipes—the perfect ending to any holiday feast.
Ingredients - Main
10 cups apples, sliced (*empire, gala, macintosh, or braeburn are best)
¼ cup lemon juice
½ cup brown sugar
¼ cup granulated sugar
1 tsp ground cinnamon
Ingredients - Crisp/Topping
8 Tbsp butter, cut into large slices
1 ½ cups all-purpose flour
1 ½ cups brown sugar
2 cups quick-cooking oats, divided
1 Tbsp cinnamon
½ tsp nutmeg
¼ cup canola oil (or 3 Tbsp melted coconut oil)
Preheat oven to 350 degrees.
Spray 10 mini cast-iron skillets or one 9" x 13" casserole dish with non-stick cooking spray.
Combine apples, lemon juice, brown sugar, granulated sugar and ground cinnamon in large bowl, tossing to make sure apples are coated well. Pour into prepared skillets or casserole dish.
Add butter and flour to another large bowl by cutting butter into flour using pastry blender, two knives or quickly using your fingers.
Mix in brown sugar, cinnamon, nutmeg, and 1 cup oats. Add canola (or coconut) oil by spreading on top of apple mixture.
Spread remaining 1 cup oats on top of oat/flour mixture, lightly pressing into baking container(s).
Bake about 45 minutes until apples are tender and top has crisped and turned golden brown.
Pumpkin Pie Recipe
Single crust from your favorite recipe (we love this one from Martha Stewart)
½ cup granulated sugar
½ cup light brown sugar
1 Tbsp all-purpose flour
½ tsp coarse salt
1 tsp ground ginger
1 tsp ground cinnamon
½ tsp freshly grated nutmeg
Ground cloves, pinch
3 large eggs, beaten
1 15-oz can pumpkin purée
1 12-oz can evaporated milk
Preheat oven to 400 degrees.
In large mixing bowl, whisk together sugars, flour, salt, and spices.
Combine eggs, pumpkin, and evaporated milk. Whisk into dry ingredients. Suggestion: let filling sit overnight before baking to enhance flavor.
Lightly grease 9” pie pan with 1 ½” depth.
Roll pie dough into a 14” circle and transfer to pan. Create fluted edge (to support the filling as it expands in the oven).
Refrigerate crust for 15 minutes.
Pour filling into unbaked pie shell.
Bake 45-50 minutes. (Center should still be wobbly—will finish cooking completely as pie cools).
Once fully cooled, refrigerate pie overnight or until well-chilled.
Serve with whipped cream.
Recipe adapted from King Arthur Flour.