We have used this recipe every Thanksgiving since we opened! The pie dough recipe is from Simply Recipes & the pie filling and crumble is from Sally's Bake Blog. Last year, holiday pies became a special way to connect with our guests and friends who couldn't eat with us in our space. It's truly an honor to share in the big and small moments of life with our community and we love being part of your celebrations! This year, you can still order pies through us, or you can use this recipe to make your own at home. We hope you enjoy!
1 ¼ cups all-purpose flour, plus extra for rolling
½ teaspoon salt
½ teaspoon sugar (increase to 1 ½ teaspoons if for a sweet recipe)
8 TBS (1 stick) chilled unsalted butter, cut into ½ inch cubes
3-4 TBS ice water, very cold
Pie Crust Method:
Combine flour, salt, and sugar: place the flour, salt, and sugar into a food processor and pulse until well combined.
Add the butter, half at a time: add half of the butter cubes and pulse 8 times. Then add the other half of the butter cubes and pulse 6 more times. You should have a mixture that resembles a coarse meal, with many butter pieces the size of peas.
Slowly add the ice water: add 2 tablespoons of ice-cold water (without the ice!) to the food processor bowl and pulse several times. Then add more ice water, slowly, a teaspoon at a time, pulsing several times after each addition, until the mixture just barely begins to clump together.
If you pinch some of the crumbly dough and it hold together, it’s ready! If not, add a little more water and pulse again. Try to keep the water to a minimum. Too much water will make your crust tough. Form dough into a disk, wrap and chill in the refrigerator.
5 large applies, cored, peeled and sliced into 1/4" slices (we use all Granny Smith apples for our pies)
2 Tablespoons lemon juice
1/4 cup all-purpose flour
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
1/2 cup sugar
1 teaspoon vanilla extract
1/2 cup packed light or dark brown sugar
1 teaspoon ground cinnamon
3/4 cup all-purpose flour
3/4 cup chopped walnuts (pecans or almonds also work!)
1/3 cup unsalted butter, melted and slightly cooled
Pie Prep & Assembly:
In a large bowl using a wooden spoon, stir the apples, lemon juice, flour, cloves, nutmeg, cinnamon, sugar, and vanilla extract together until thoroughly combined. Set filling aside as the oven preheats; this time allows the apples to begin letting off their juice.
Preheat oven to 400 degrees.
Roll out the chilled pie dough: on a floured work surface, roll out one disc of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9x2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the apple filling into the crust, leaving some of the liquid in the bowl - you don't want all of that in the pie! Use a small paring knife to trim excess dough off the edges. Flute or decorate the edges as desired.
Make the crumble topping: in a medium bowl, combine the brown sugar, cinnamon, flour, and walnuts. Using a rubber spatula, stir in the butter. The crumble topping will be thick and crumbly. Sprinkle over apples.
Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375 degrees and bake for an additional 30-35 minutes. Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Serve with vanilla ice cream or whipped cream!
Cover pie leftovers tightly and store in the refrigerator for up to 5 days.