I love reading blogs, I really do. But sometimes they reeeeeeeally stress me out. Like, for example, when last week a fellow blogger posted on Twitter: “Are you done with Christmas shopping yet?!” or something like that. I can’t exactly remember because I went into full blown panic mode because am I done?! I haven’t even started! I know I could be considered a procrastinator but seriously…it’s barely the middle of December.
I’m also stressing out from reading other blogs because while everyone else is merrily working their way through Christmas recipes, I still have a handful of fall-ish recipes that I wanted to share with you. But really, who wants to think about pumpkin cake right now when all of our taste buds are craving peppermint, eggnog, and sugar cookies?! Well, at least mine are.
Even though I think of apple pie as more of a fall dessert, I couldn’t resist posting this pie. Plus, I hear people make it all year round. I made it for Thanksgiving dessert and I absolutely loved how it turned out. The crust is flaky and the apple filling is salty-sweet, but the crumb topping is my absolute favorite part. Paired with cinnamon ice cream, I didn’t care how full I was after Thanksgiving dinner…I was going to finish my slice of apple pie.
While this recipe has three parts to make, it comes together relatively quickly. The dough for the crust is super simple and made in a food processor, and since it needs to chill for an hour that gives plenty of time to prepare the apple filling and crumble topping. The apple filling is unique in that rather than just tossing the apples in sugar and spices, they are sauteed, caramelized, and sprinkled with sea salt. And like I mentioned before, the crumb topping is where it’s at. But really, this pie is where it’s at, and delicious year-round.