I made my first pie from scratch with my 4 year old daughter Stephanie, the night before Thanksgiving, when I was going thru my divorce. It was a labor of love. We spent hours making a crust, measuring the ingredients, and cutting the apples. We both loved every minute. When the pie finally came out of the oven. Stephanie said to me, “It looks so good, I wish we could eat a piece right now!” I said “we can – there are no rules.” We cut a slice and shared it. It was the most delicious piece of pie I ever had. Now every year the night before Thanksgiving Stephanie and I make an apple pie together and we share a piece. Over the years anyone who is invited to share Thanksgiving with us knows there will be a piece missing from the pie on Thanksgiving day. This Thanksgiving, I hope you make a pie with someone you love and eat a piece the night before, because I believe the best traditions are the ones you create for yourself.
Apple Pie Crumble Recipe
Pie Crust with Crumble Topping made with Jennifer’s Homemade Original Flatbread
- 3 cups finely ground Jennifer’s Homemade Original Flatbread - approximately two boxes
- 6 tablespoons dark brown sugar
- 1 cup unsalted butter (2 sticks) cold, cut into small pieces
- 2 teaspoons ground cinnamon (Optional)
- pinch of kosher salt - the flatbread are already salted so go lightly
Preheat oven to 400 degrees
- Put the Jennifer's Homemade Flatbread in a food processor to crush the flatbread leaving some chunky pieces
*pro tip if you don't have a food processor put the Flatbread in a Ziplock bag and bang on it with a rolling pin to crush the flatbread (works like a charm and helps to get out any aggression)
- In a medium bowl add the crushed flatbread, sugar and salt and combine with the pieces of butter, cinnamon and pulse until the mixture is well blended
- Reserve half of the mixture for the crumble topping
- Press half of the mixture into the bottom and up the sides of an 8- or 9-inch pie plate
Apple Pie Filling Ingredients
- 4½ pounds of granny smith apples
- Juice of 2 large lemons, with pulp
- Lemon zest - from 2 lemons
- 1 stick of unsalted butter – cut into small pieces
- 1 cup dark brown sugar
- 2 tablespoons crushed Flatbread (approximately 1 Flatbread)
- 2 teaspoons milk
- Cut apples into thinly sliced into ¾” wedges – skin on
- In a medium bowl combine apples, lemon juice, lemon zest, brown sugar, butter and crushed flatbread
- Prick the bottom of the pie crust with a fork before filling with the apple mixture
- Arrange the apples on top of the crust in a swirling pattern
- Pour the remaining butter, sugar and lemon mixture on top of the apples.
Take the remaining half of the pie crust mixture and press the crumb mixture together to create clumps of different sizes, and sprinkle on top of the apples.
Bake in preheated 400 degrees oven for 20 minutes
Reduce the temperature to 350 degrees and bake for 30 – 35 minutes longer. If the top begins to burn cover lightly with tin foil.
Let cool and enjoy! We suggest you eat a piece the night before Thanksgiving like Jennifer and her daughter do every year.
- Substitute non-dairy yogurt for butter
- Substitute olive oil for butter