Macy’s approached me last week about being included in their mBlog Recipe Showcase, in which I talk about one of my favorite Thanksgiving recipes. And as an added bonus, one of you have the opportunity to win a fabulous gift (more on that at the bottom of the post), perfect for using during one of you own holiday meals.
We are now less than one week away from Thanksgiving making its annual appearance in homes across the country. My family celebrates with the traditional fare: Turkey, mashed potatoes, gravy, dressing, cranberry sauce, and a slew of other goodies.
Even though I’d love to host Thanksgiving at our house, I can’t. I’ve got about four other people in line in front of me to take over as host once my parents decide they’ve had enough of the hosting business.
That’s okay though. We’ve evolved to a sort of “pot luck” style Thanksgiving, where all the big stuff is cooked on site at my parents’ farm, and most of the sides are brought à la carte by hungry family members. One year, before I had my kids, my sister and I baked 10 pies after scouring recipes from some of our beloved chefs. Yes, we were nuts. BUT, they were delicious, and without a couple of cute loud and obnoxious kids nipping my ankles, it was actually quite fun!
I tend to be a Thanksgiving traditionalist, so no matter what, pumpkin pie is definitely on my plate. During the year of 10 pies, I made an apple pie with a twist – cardamom and vanilla. Warmed with a dollop of vanilla bean ice cream, it was one to remember.
Rustic Cardamom Vanilla Apple Pie
Author: Liza | (a)Musing Foodie
- 1 package refrigerated pie dough (2 dough rounds)
- 4 Granny Smith apples (or another tart variety)
- 4 Fuji apples (or another sweet variety)
- 1 lemon, zested and juiced
- 1 tablespoon cinnamon
- 1 teaspoon cardamom
- 1 tablespoon sugar
- ¼ teaspoon sea salt
- 1 teaspoon real vanilla extract
- 4 tablespoons salted butter
- 2 tablespoons milk
- 1 teaspoon powdered sugar for dusting (optional)
- Preheat the oven to 375 degrees. Peel the apples and slice them thin, then toss them in a large bowl with the lemon zest and juice, cinnamon, cardamom, sugar, salt and vanilla extract. Set aside to rest while you prepare the pie plate.
- Place one of the pie dough rounds into a 9″ pie plate, and then set it atop a baking sheet covered in foil. Spoon the apple mixture into the pie dough, and then dot with the butter. The apples will cook down while they’re in the oven, so don’t worry about it initially looking too full.
- Take the second pie dough round and place it on top. Create three small holes on top to vent, and use a fork to crimp the edges of the pie. Baste the top lightly with milk.
- Bake for 45 minutes, or until the top is golden brown and the juices start to bubble up. Remove from the oven and sprinkle lightly with powdered sugar. Serve warm with vanilla ice cream or fresh whipped cream.
And now for that giveaway I promised….
– THIS GIVEAWAY HAS ENDED –
Macy’s would like to give one of my readers a choice of one of the following Martha Stewart Professional Cookware items!
- Ceramic Covered Casserole Dish
- Hand Anodized Fry Pans (set of 3)
- Stainless Steel 15” Roaster with Roasting Rack
If you are interested in winning one of these ultra fabulous Martha Stewart Cookware items, you must:
- Leave a comment on this post that includes your favorite Thanksgiving dessert
- Have a shipping address in the United States
I’ll be using Random.org to pick a winner next Wednesday – the day before Thanksgiving!
Also, be sure to check out mBlog & Macy’s Recipe Share Facebook Contest. It’s never too early to start thinking about yummy holiday dinners! Macy’s is searching for the perfect holiday dish and asking its Facebook fans to help! Click here to visit the Recipe Share Facebook Contest and see all the details.