Apple Crisp Pie

Happy Thanksgiving Eve!

I’m sure many of you are up and about preparing for tomorrow’s feast. Not this girl!  This past weekend we hosted Friendsgiving at our house and it was wonderful.  We have so much to be thankful for and we wanted to celebrate with our friends.  I made a turkey, green beans, mashed potatoes, apple crisp pie. pumpkin cheesecake, and peanut butter brownies.  Everyone else brought a dish to share, we had quite the feast!

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Husband and I are just hanging out here in Columbus for thanksgiving since he has to work on Friday.  So we will be keeping it fairly low key, which is fine by me! The past couple of months in school have been so busy as I have been traveling a lot, so I am thankful for the this quiet holiday.

I wanted to share this Apple Crisp Pie in case there are any last minute recipe hunters out there.  I LOVED this pie.  It really was simple to make and it turned out delicious, highly recommended.  

Happy Thanksgiving!

Crust: 9″ pre-made deep dish crust OR homemade crust
Filling:
  • 3/4 cup light brown sugar
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg
  • 7 medium apples or 9 small apples
  • 2 tablespoons of lemon juice
  1. Combine dry ingredients: brown sugar, flour, cinnamon, and nutmeg
  2. Thinly slice apples
  3. Mix apples with dry mixture and lemon juice
  4. Once crust is defrosted, poke holes on the bottom and sides of your unbaked crust
  5. Fill crust with your apple filling; set aside

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Crumb Topping:
  • 1 1/2 cup flour
  • 3/4 cup light brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted (1 stick)
  1. Combine all ingredients until you get a crumbly mixture
  2. Use your hands and sprinkle over your pie until you get an even top
  3. Cover edge of crust with aluminum foil

Baking Instructions:

  1. Bake at 350 degrees in oven for 30 minutes
  2. Increase heat to 375 degrees then bake for 5 minutes
  3.  Uncover crust and bake for 10-14 minutes or until the crumbs turn golden brown
  4.  Let cool for at least an hour then sprinkle with powdered sugar.

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Mini Pumpkin Cheesecakes

Happy Thanksgiving! This year for thanksgiving we went over to a friends house for dinner.  My contribution was something sweet (duh!).  I made two different desserts and they both turned out delicious!!

First, I made these incredible mini pumpkin cheesecakes.  I got the recipe from this new blog I discovered.  This recipe is so so full of flavor.  For those of you who don’t truly LOVE pumpkin, you’re not going to be a fan of these. This recipe really brought out the spices in pumpkin.  They were a huge hit and fairly easy to make!

Enjoy!

Ingredients:

Crust:

  • 1 cup cookie crumbs (I used Graham crackers)
  • 1 tsp ginger
  • 2 tbsp of any combination of the following spices: cinnamon, nutmeg, ginger, allspice
  • 2 tbsp melted margarine
  • 2 tbsp sugar

Filling:

  • 8oz room temperature cream cheese
  • 2 eggs
  • 2/3 cup of pumpkin
  • 1 tsp vanilla
  • 1 tsp of pumpkin spice
  • 1 tsp cinnamon
  • 1/2 cup of brown sugar

Instructions: 

1.  Preheat oven to 325 degrees.  Line a muffin pan with paper liners. This recipe made exactly 12 mini cheesecakes!

2.  Mix together all ingredients for cookie crust.  Press about a tablespoon of the mixture into each paper filled muffin cup.  Bake the crust for 8-10 minutes.  Let cool while you prepare the filling.  Lower the oven temperature to 300.

3.  Cream the cream cheese and sugar together.  Add in one egg at a time, waiting until each egg is fully incorporated. Add in vanilla and beat. Then add in the pumpkin and the spices.

4.  Fill each muffin tin until all the batter is used.  Bake for 25-30 minutes on 300 degrees. Remove from oven and allow to cool. Then chill in the ridge for a few hours before serving.