Having been invited to a Thanksgiving dinner this year, I kept my oven warm for most of the afternoon, baking and roasting some sides and desserts to bring to the party.

I spent the first part of the day making a pie dough, keeping my faith in Martha Stewart that the crumbly barely worked bowl of butter and flour would magically morph into a smooth and thinly rolled disc of pie dough after resting in the fridge.

Second half was spent coring, peeling, and thinly slicing a mini mountain of apples.

More than an hour of baking time, and the pie was done:

Apple Pie with Crumb Topping

Then… there was the savory. Into the skillet went a bit of cubed proscuitto. Seconds later, the whole apartment smelled like bacon. Dough was made, proscuitto and gorgonzola cheese added, and 15 minutes later, biscuits were done:

Proscuitto and Gorgonzola Biscuits

Not to be outdone and overshadowed, Kel made his own side:

Roasted Brussel Sprouts topped with.. Rice Krispies


Crumb topped Apple Pie

pie dough

  • 1-1/4 c flour
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 stick of unsalted butter, cubed and chilled
  • 4 tbsp ice water

Using a pastry blender, cut the butter into the flour, salt and sugar, working quickly. Add ice water by the tbsp, but no more than 4 tbsps. When the dough just sticks together, scoop onto plastic wrap and using the plastic wrap, gather into a ball, flatten, and chill in the fridge.


  • 4lbs of apples, I used a combo of granny smith and golden delicious
  • 1 c of sugar
  • 1/4 c of flour
  • 1 tsp ground cinnamon
  • a sprinkle of nutmeg
  • 1/2 tsp salt

Peel, core, and thinly slice apples. Add the sugar, flour, cinnamon, and nutmeg, toss to combine. Set aside.

Roll out the pie dough into a 14″ wide disc. Fit into a 9″ pie pan. Place back in the fridge.

crumb topping

  • 1 c flour
  • 6 tbsp of unsalted butter
  • 1/4 brown sugar
  • 1/4 tsp salt

Combine all ingredients together and work with fingers to create a crumbly texture. Place in freezer.

Take pie dough out of fridge and fill with apples. Fold the overhanging edges over, pleat and press into the sides of the apples. Bake at 375 for 45 minutes, after which you will add the crumb topping and then bake for an additional 30-45 minutes. Its quite a bit of work, but it tastes amazing.

Proscuitto and Gorgonzola Biscuits

  • 2 c of flour
  • 6 tbsp cubed unsalted butter
  • 1 tbsp baking powder
  • pinch of salt and sugar
  • 1 c milk
  • cubed proscuitto and crumbled gorgonzola cheese

Cook the cubed proscuitto in a small skillet until brown. Use as much or as little as you’d like. Drain and set aside. Cut the butter into the flour/baking powder/salt and sugar. Also use the pastry blender to cut in the cheese, again, to taste. Stir in the proscuitto, then add the milk. Gather dough into ball, roll out flat, and press with biscuit cutter. I was able to get 10, and a baby piece for taste testing. Bake at 450 degrees for 12-15 minutes. Dangerously delicious served hot out of the oven.

Happy Thanksgiving! Let’s raid the stores for Black Friday deals!!