As I mentioned on Friday, I brought Apple Crumble Pie to the Thanksgiving-themed pot luck dinner last week. It was actually my first time making homemade pie crust and it was a lot easier than I expected. The recipes below come from Better Homes and Gardens New Cookbook.

This was a pretty simple pie to prepare, the most time-consuming task was peeling and cutting the apples but it wasn’t bad. The results were great, especially for my first homemade apple pie. The filling was perfectly sweet thanks to a combination of apple, cinnamon and brown sugar. The pie crust had a nice consistency (not too flaky) and had a nice light buttery flavor.   

Here are the recipes, just in time for your Thanksgiving feast.   

Single-Layer Pie Crust  

(from Better Homes and Gardens New Cookbook)   

8 servings   


1 ¼ c. all-purpose flour   

1/3 shortening   

4-5 Tbsp. cold water   


1. Stir together flour and ¼ tsp. salt. Using a pastry blender, cut shortening until pieces are pea-size.

2. Sprinkle one tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using one tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball.

3. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12” in diameter.

4. Trim pastry to a ½ inch beyond pie plate. Crimp edges as desired.

Apple Crumble Pie  

(from Better Homes and Gardens New Cookbook

8 servings 


6 c. thinly sliced cooking apples (Cortland is what I used) 

1 Tbsp. lemon juice (optional) 

¾ c. sugar 

2 Tbsp. all-purpose flour 

½ tsp. ground cinnamon 

½ tsp. ground nutmeg 

½ c. raisins or chopped walnuts (optional; I didn’t add these) 


½ c. all-purpose flour 

½ c. packed brown sugar 

3 Tbsp. butter 


1. If desired, sprinkle lemon juice on apples. In large mixing bowl, stir together sugar, flour, cinnamon and nutmeg. Add apple slices (and if desired, raisins or walnuts). Gently toss until coated. 

2. Transfer apple mixture to pastry lined pie plate. 

3. In a small bowl, mix together flour and brown sugar for topping. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. 

4. Top apples with crumb topping. 

5. To prevent overbrowning, cover pie crust with tin foil or crust cover. 

6. Bake pie at 375* for 25 minutes. Remove foil/ crust cover and bake for another 25-30 minutes. Cool before serving. 

7. Serve with vanilla ice cream, whipped cream or caramel and enjoy!