We had a pumpkin pie at Thanksgiving this year, but that didn’t stop me and Travis from whipping up this apple pie at home a few days later! He loved preparing this recipe from his Thanksgiving Table Raddish Kids.
To prepare the crust, combine 1 and 1/4 cups flour, 1 teaspoon sugar, and 1/2 teaspoon salt in a large bowl.
Cut 1/2 cup Earth Balance butter into small cubes. Add to the flour mixture, using your fingers or a pastry blender to cut in until the mixture is like small flakes. Raddish recommended the fingertip method, but Travis preferred using a tool for less of a mess on his hands.
Add 4 tablespoons cold water. Stir with your hands and form a ball, then wrap in plastic wrap and refrigerate for at least 30 minutes
Meanwhile, prepare the apple filling. Travis single-handedly peeled all 2 pounds of Granny Smith apples. He loved this part!
As he finished each apple, he handed it over and I thinly sliced it. Combine the apples in a bowl with 1 tablespoon fresh-squeezed lemon juice, 1/3 cup sugar, 1 tablespoon cornstarch, 1 teaspoon cinnamon, and 1/2 teaspoon salt.
To prepare the crumb topping, melt 1/2 cup Earth Balance butter in a microwave-safe bowl for about 30 seconds. Stir in 1 and 1/4 cups flour, 1/3 cup brown sugar, and 1/3 cup sugar. Stir with a fork until combined.
Roll the dough into a 12-inch circle on a lightly floured surface. Transfer to a pie plate. Press into the pan, and trim any overhanging edges. The recipe card featured two options for decorating the edge: pressing with a fork, or crimping. We chose crimping!
Spoon the apple filling into the crust. Sprinkle the flour mixture on top, and bake at 375 degrees F for 1 hour. The recipe card also had the helpful suggestion to check the pie after 40 minutes and tent with foil, if the top was getting too brown. So we did! The resulting pie was perfect.
As he enjoyed a slice, we checked out the recipe card’s other features, including information on harvest festivals around the world and about the life cycle of an apple.