As I turned the calendar last week, I could almost hear an audible exhale from the AG community. November means Thanksgiving, and that means TURKEY! Woohoo! I’m so grateful there’s at least one holiday a year devoted to a safe meat and veggies for all the AG folks out there. And, of course, we can’t forget the pie! The day before Thanksgiving is known as “pie day” at my house. My grandmother made 10-15 pies every year for the big crowd we had back then. She made sure everyone’s favorite was on the table and made 2 of the most popular ones. Carrying on that tradition, everyone gets to choose a pie for the big day and my husband chooses this one every year without fail. It’s scrumptious warm or cold, with ice cream or without, and at any time of the day (it’s fruit, right?). I would love to know what you are serving for pie at your Thanksgiving table. Please share in the comments below. 

1  9″ pie crust (homemade or store bought depending on what is safe for your family)

1  4″ inch piece of vanilla bean

1/4  cup packed brown sugar

1  1/2 tablespoons flour

1/2  teaspoon ground cinnamon

2  1/2  pounds Rome or other cooking apples, peeled, cored, and thinly sliced

For the topping:

2/3  cup packed brown sugar

1/3  cup flour

1/3  cup regular oats

1/2  teaspoon ground cinnamon

5  tablespoons chilled butter or safe alternative

Preheat oven to 350 degrees. Split the vanilla bean lengthwise and scrape the seeds into a large bowl. Add the brown sugar, flour, and cinnamon; stir well. Add apple slices and toss to coat.

Fit crust into 9″ pie plate. Flute the edges and spoon apple mixture into the pastry shell. Cover with foil and bake for 45 minutes.

Combine the first 4 topping ingredients. Slice the chilled butter; cut it into the topping mixture with a pastry blender (or fork and knife) until crumbly. Uncover the pie and sprinkle topping over the apples. Bake, uncovered, for an additional 25 minutes. Let stand for 10-15 minutes if serving warm.