What’s your favorite Thanksgiving dish? Most people will usually say mashed potatoes or stuffing, but what about pie? Traditionally pie served as the main Thanksgiving dessert. Sadly, it is often treated like an afterthought. We’re usually so full by the time we get to dessert, it’s hard to find room to enjoy the pie.
Well, guess what?! I have a pie recipe that will have you coming back for more, no matter how much sweet potato souffle you decide to enjoy. This pie encompasses all the qualities we love in a pie. It goes a step further with a crust that is packed full of apple pie flavor. It calls for the Limited Edition Apple Pie Oreos, which are sooo good! They are graham cracker flavored cookies (perfect for pie!!) with apple pie cookie icing. All in all, they make for a magical crust.
Another thing that sets this pie apart is that it is made in a cast iron skillet. This makes for an extra crispy crust. It also keeps the pie warmer for a longer period of time, which adds to its gooey factor and shareability (because it retains heat better than traditional pie pans). And the streusel topping has the perfect amount of crunch and brown sugar flavor. I am personally, a sucker for anything with a streusel topping, and this pie has all the stresuel one could ask for.
The best part about this pie is that it is super easy to make, but don’t worry no one will ever know! Unless of course, they happen to ask you for the recipe (which they probably will!) In any case, happy pie making!
Preheat oven to 400 and lightly grease a cast iron skillet (with butter). And pulse the cookies into fine crumbs.
In a small bowl, mix the ingredients for the streusel with a fork until a crumbly mixture forms. Set aside.
In a medium sized bowl, stir the crumbs and melted butter together with a fork until combined.
Press into the bottom and sides of skillet.
Top with apple pie filling.
Sprinkle with 1 Tbsp of apple pie sugar.
Pour the crumble evenly over the apples. Bake for 10 min. Lower oven temp. to 350 degrees and continue baking for another 42 min. (If top gets too brown you can lightly cover with foil).
Meanwhile prepare the creme anglaise by bringing the cream and cardamon to a simmer over medium high heat (stirring occasionally)
In a medium bowl, blend the sugar and egg yolks together until smooth. Stir in a small amount of the hot cream into the egg yolks (to temper them). Then gradually add remaining cream.
Cook the sauce in the original pan (stirring continuously) until it thickens and coats the back of a spoon. Stir in the vanilla extract. Then strain the sauce into a bowl and chill for about 30 min.
Remove pie from oven and lightly cool before serving. Serve with the creme anglaise.