Favorite Thanksgiving Recipes 🦃
Thanksgiving is all about family, gratitude, and let’s be honest–amazing food. At the Jeff Probst Group, we may be experts in real estate, but we’re also seasoned pros at bringing our A-game to the holiday table. This year, we’re dishing out our team’s favorite Thanksgiving recipes, guaranteed to make you the MVP of your family feast. From mouthwatering mains to irresistible sides, these are the recipes that have us unbuttoning our pants and going back for seconds every year. Happy feasting!
Gramps’ Deviled Eggs | Grandma June’s Sausage Balls | Cranberry Jalapeño Dip | Braided Herb Bread | Braised Short Ribs | Dutch Oven Roasted Chicken | Air Fryer Turkey Breast | Christi’s Sweet Potato Souffle | Brad’s Fresh Cranberry Sauce | Jeff’s Sausage + Herb Dressing | Amy’s Oreo Truffles | Bourbon Pecan Pie Cheesecake Bars | Dutch Apple Pie
Starters
Let’s kick things off with the unsung heroes of the Thanksgiving feast: the starters. These are the bites that set the stage for the whole meal, getting everyone warmed up for the main event. From Classic Deviled Eggs to Braided Herb Bread, these starters will have your guests wondering if they even need to save room for turkey. (Spoiler: they should.)
01. Gramps’ Deviled Eggs
Photo by DOTDASH MERIDITH FOOD STUDIOS from AllRecipes
Get ready to elevate your appetizer game with a classic: deviled eggs! This recipe comes straight from Victoria’s gramps, who perfected his version over countless family gatherings. Creamy, tangy, and just a touch of zest, these bites are the perfect way to kick off your Thanksgiving feast. Victoria once polished off an entire platter of 13–trust us, they’re that good!
Level: Easy | Total: 25 minutes | Active: 10 minutes | Yield: 24
Ingredients:
12 large eggs, boiled and halved vertically
1/3 cup mayonnaise
2 tsp white vinegar
1 tsp dijon mustard
2 tsp yellow mustard
salt and freshly ground pepper to taste
smoked paprika for garnish
Directions:
Begin by placing all 12 eggs in a pot of cold water. Bring to a boil and then turn off the burner. Let the pot sit on the hot burner for 11 minutes, cooking the eggs all the way through. Take the eggs out of the hot water and run them under cold water until you’re able to handle them. Peel and halve vertically. Gently scoop out the egg yolk and in a small bowl, mix together the yolk, mayonnaise, white vinegar, dijon mustard, yellow mustard, salt, and pepper. Depending on your preferred texture, a hand or stand mixture will get you a smooth consistency. Once mixed together evenly, portion out the mixture into each of the 24 egg halves. Top them off with a sprinkle of smoked paprika.
02. Grandma June’s (Bisquick) Sausage Balls
Photo by Dotdash Meredith Food Studios from All Recipes
Meet Great Grandma June’s famous sausage balls–aka the Bisquick recipe with a family legend attached. Simple, savory, and totally addictive, these bite-sized wonders have been a holiday staple for generations. Sure, they’re easy to make, but once you pop one in your mouth, you’ll see why Victoria acts like it’s some secret handed down through the ages!
Level: Easy | Total: 35 minutes | Active: 15 minutes | Yield: 28 sausage balls
Ingredients:
2 cups bisquick (you can substitute with 2 cups flour, 2 tsp baking powder, and 1/4 tsp salt)
1lb pork sausage
16 ounces sharp cheddar cheese, grated (or buy shredded)
1/2 cup milk (optional, gives a nice texture)
1 1/2 tsp italian seasoning
Directions:
Preheat oven to 350 degrees. Spray a baking dish with nonstick cooking spray. In a mixing bowl, add in all of the ingredients and mix them together. Using a cookie scoop (or a spoon), shape into 1-inch balls. Make sure to pat them together so they hold their form. Place them on the greased baking dish. Bake for 20-25 minutes, or until brown. Sausage balls are best served warm, so keep them toasty in a crockpot. Serve them with your choice of dipping sauce: honey mustard, BBQ, dijon mustard, sweet chili, or just about anything!
03. Cranberry Jalapeño Dip
Photo by Sweet Beginnings
Brace yourself for a holiday twist with cranberry jalapeño dip! This crowd-pleaser combines sweet, tart cranberries with a hint of spicy kick, creating an addictively creamy dip that’s impossible to resist. Perfect with crackers or straight off the spoon–just be warned, it’ll disappear fast!
Level: Intermediate | Total: 12 hours | Active: 20 minutes | Yield: 32 servings
Ingredients:
12 oz fresh, uncooked cranberries
1/4 cup green onion
1-2 fresh jalapeño peppers
2 tbs cilantro (optional)
3/4 to 1 cup sugar (to taste)
1 tbs lemon juice
1/8 tsp salt
16 oz cream cheese, whipped
Directions:
Use a hand food chopper to chop cranberries (best not to use a food processor to chop these as they liquify too much). Chop green onion, jalapeño peppers, and cilantro, and add them to a medium-sized bowl with the cranberries. Add sugar, lemon juice, and salt on top of the cranberry mixture and stir gently until blended. Cover with plastic wrap and place in the refrigerator overnight. Take cranberry mixture out of the fridge and stir all ingredients together. Strain all liquid using a colander with small holes. Whip softened cream cheese with hand mixer until smooth (about 2 mins) and spread cream cheese over bottom on a pie plate of 9×9 dish. Pour cranberry mixture atop cream cheese and keep in fridge until ready to serve. Use a spoon to spread over crackers and enjoy!
04. Braided Herb Bread
Photo by The Pantry Mama
Get ready to wow your guests with braided herb bread–a showstopper that’s as delicious as it is beautiful! Soft, golden, and packed with fresh herbs, this bread is perfect for sopping up every last bit of gravy. Bonus: it’ll make your kitchen smell amazing while it bakes.
Level: Intermediate | Total: 1 hour | Active: 20 minutes | Yield: 1 loaf
Ingredients:
2 3/4 cups to 3 1/4 cups of all purpose flour
2 tbs sugar
1 package of Fleishmann’s Rapidrise yeast
1 tsp Spice Islands Fine Herbs or sweet basil
1 tsp salt
3/4 cup water
1/4 cup milk
3 tbs butter
Directions:
In a large bowl, combine 1 1/4 cups of flour, sugar, undissolved yeast, 1 1/2 tsp fine herbs, and salt. Heat water, milk, and 2 tbs of the butter until very warm (120-130 F). Gradually add to dry ingredients; beat 2 minutes at medium speed using an electric mixer, scraping the bowl occasionally. Beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth, about 4 minutes. Divide dough into 3 pieces, rolling each to 24-inch ropes. Braid the ropes. Place braid on a greased baking sheet. Form into a ring and pinch ends to seal; cover. Place large shallow pan on counter; half-fill with boiling water. Place sheet over pan. Let rise for 15 minutes. Bake at 400 F for 25 minutes or until done. Melt remaining butter and brush on the ring. Sprinkle with remaining fine herbs. Remove from sheet; cool on wire rack.
Mains
Now, let’s dig into the heart of the meal: the mains. These are the dishes that bring everyone to the table and make Thanksgiving, well, Thanksgiving! From a classic roast chicken to a new twist on a holiday favorite, our lineup of main courses will have your guests asking for seconds (and maybe thirds). Get ready to impress!
01. Braised Short Ribs
Photo by Good Food Baddie
Let’s talk braised short ribs–the rich, melt-in-your-mouth main that brings some serious flavor to the holiday table. Slow-cooked in a blend of herbs, red wine, and savory goodness, these ribs are tender, juicy, and fall-off-the-bone perfect. They may or may not be a copycat version of Cooper’s Hawk, but we’re not saying a word. Serve them once and your turkey might have some competition!
Level: Intermediate | Total: 3 hours 20 minutes | Active: 20 minutes | Yield: 4 servings
Ingredients:
2 tbsp oil (Olive, Avocado, Coconut)
3lbs bone-in short ribs, at least 1 1/2 inches thick
2 large heads garlic, cut crosswise
1 medium red onion, chopped
3 celery stalks, chopped
3 medium carrots, chopped
2 jalapeños, chopped
2 tsp sea salt and freshly ground pepper
1 tsp smoked paprika
750ml dry red wine
3 tbsp tomato paste
3 cups beef stock/broth, plus more as needed
4 sprigs rosemary
3 sprigs thyme
1 cup parsley
1 tbsp lemon zest, finely grated
Directions:
Heat oven to 350F degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches of 3-4 pieces, sear short ribs on all sides until deeply and evenly browned, 6-8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs. Pour off all but 2 tablespoons of remaining oil in the pan. Reduce heat to medium and add garlic, cut side down and cook, undisturbed, until golden brown, about 1-2 minutes. Add onion, celery, carrots, and jalapeño and season with salt, pepper, and smoked paprika. Mix well and continue to cook until vegetables are softened but not yet browned, about 5-10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom, about 2-3 minutes.
Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Bring to a boil; lower heat to medium and simmer until wine it reduced by half, about 20 minutes. Stir in beef stock along with thyme, parsley, and rosemary. Using tongs, return short ribs to the pot, placing them in so that they are submerged (add more beef stock if necessary). Bring to a simmer, then cover and transfer to oven.
Cook, undisturbed, until short ribs are meltingly tender and falling off the bone, 2 1/2 – 3 hours. Using tongs, remove the risb from the pot, taking care not to let the bone slip out and transfer them to a large plate. Strain the vegetables from the sauce and discard them. Garnish with parsley, garlic and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper.
03. Dutch Oven Roasted Chicken
Photo by Caitlin Bensel from Pioneer Woman
Meet our new holiday MVP: Dutch oven roasted chicken. This bird comes out tender, juicy, and perfectly golden, with minimal effort thanks to the Dutch oven’s magic. Infused with herbs and roasted to perfection, it’s a no-fuss option that’s big on flavor–perfect for when you want something a little different from turkey but just as satisfying!
Level: Easy | Total: 1 hour 30 minutes | Active: 15 minutes | Yield: 2-4 servings
Ingredients:
4lb whole chicken, patted dry
2 tbsp olive oil, divided
3 1/2 tsp salt, divided
1 1/2 tsp black pepper, divided
1 yellow onion, cut into 1-inch wedges
1 head garlic, halved crosswise
2 tsp chopped fresh thyme, plus 4 sprigs
1 tsp paprika
1/2 tsp onion powder
3/4 baby yukon gold potatoes (optional)
3 large carrots, peeled and cut into 1 1/2 inch pieces (optional)
1/2 cup chicken stock
Directions:
Heat the oven to 450F degrees. Rub the chicken with 1 tablespoon of the olive oil. Season the chicken inside and outside with 3 teaspoons of the salt and 1 teaspoon of the black pepper. Stuff the chicken with 2 onion wedges, the halved garlic head and thyme sprigs. Rub the outside of the chicken with the chopped thyme, paprika, and onion powder. Set aside.
Toss together the potatoes, carrots, remaining onion wedges, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper in a 6-court round dutch oven. Pour in the chicken stock. Place the chicken, breast-side up, on top of the vegetables and cover the dutch oven with the lid.
Roast the chicken, covered, for 35 minutes. Uncover and continue roasting until a thermometer4 inserted in the thickest part of the thigh registers 165 degrees, 20-25 minutes. Broil on high until the chicken begins to brown, 1-2 minutes. Remove from the oven and let chicken rest for 15 minutes. Serve the carved chicken with roasted vegetables and pan drippings.
04. Air Fryer Turkey
Photo by Caitlin Bensel from Pioneer Woman
Say hello to air fryer turkey breast–the perfect solution for a juicy, golden-brown turkey without the hassle. This recipe gives you all the flavor and tenderness of a full roast in a fraction of the time. Crispy on the outside, tender on the inside, and way less stress. Bonus: it frees up the oven for all those sides!
Level: Easy | Total: 1 hour 30 minutes | Active: 10 minutes | Yield: 4-5 servings
Ingredients:
7lb bone-in turkey breast, thawed
3 tbsp salted butter, softened
1 clove garlic
1 tbsp chopped herbs, like sage, rosemary, and/or thyme
2 tsp olive oil
1 tsp kosher salt
1 tsp ground black pepper
turkey gravy, for serving
Directions:
Remove the turkey breast from the packaging and pat dry with a paper towel. Cut out the backbone of the turkey with sharp kitchen scissors. Trim the breastbones, so that the turkey can sit breast side up in the basket of an air fryer, and the drawer will slide closed completely. Let rest at room temperature for 30 minutes.
Meanwhile, place the butter in a small bowl and mash with a fork. Add the garlic and herbs and mash together. Starting at the top of each breast, near the wishbone, work your fingers between the flesh and the skin to create a pocket. Divide the butter evenly between the two sides and rub all over the breast. Press the skin back down into place.
Drizzle the breasts all over with the olive oil, then season with the salt and pepper. Place skin side up in the air fryer basket. Cook for 30 minutes until the skin is golden and crispy. Remove from the air fryer and turn the breast over so that it is skin side down. Cook for another 30-40 minutes, until the internal temperature reads at least 160F degrees.
Remove to a cutting board. Tent with foil for 5 minutes. Carve the breasts from the bones. Slice into pieces and serve with turkey gravy, if you like.
Sides
Now, let’s talk sides–because we all know they’re the real stars of Thanksgiving. Sure, the turkey gets all the glory, but it’s the sides that keep people coming back for more. Whether you’re team mashed potatoes or a die-hard stuffing fan, we’ve got the perfect lineup to make your plate completely unforgettable.
01. Christi’s Sweet Potato Souffle with Pecan Crumble
Photo by Ashley van der Laan from Sweet Potato Chronicles
Ever wondered how to take sweet potatoes to the next level? Well, you’re in luck! Christi has shared her favorite recipe for the most irresistible sweet potato soufflé. It’s fluffy, slightly sweet, and topped with a crunchy, buttery pecan crumble. Whether it’s for Thanksgiving or just a Thursday night, this dish is guaranteed to steal the spotlight at your table!
Level: Easy | Total: 45 minutes | Active: 20 minutes | Yield: 2-4 servings
Ingredients:
For the soufflé:
3 large sweet potatoes, cooked and whipped
3/4 cup sugar
2 eggs beaten
1/2 tsp salt
1/2 cup evaporated milk
2 tsp vanilla extract
For the pecan crumble topping:
1/2 cup flour
1/2 cup brown sugar
1/2 stick butter, softened
1/2 cup pecans, chopped
Directions:
Preheat the oven to 325 degrees F. Peel, cut, and boil the sweet potatoes until tender (15-20 minutes). Drain the potatoes and them whip them using a whisk, a handheld mixer, or a standing mixer. Add sugar, eggs, salt, butter, milk, and vanilla. Mix well and pour contents in a greased 1.5 quart casserole dish. Set aside while you make the pecan crumble. Mix together the flour and brown sugar in a small bowl. Cream the softened butter into the flour/sugar mixture. Mix in the chopped pecans. Sprinkle the topping evenly over the soufflé mixture. Bake for 25 minutes.
02.Brad’s Fresh Cranberry Sauce
Photo from Simply Recipes / Annika Panikker
Time to give a shout-out to Brad’s holiday favorite: cranberry sauce! He’s got this recipe down to a science, bringing just the right balance of tart and sweet to the table. It’s fresh, tangy, and miles better than anything you’ll find in a can. Trust Brad–this cranberry sauce is a Thanksgiving must-have!
Level: Easy | Total: 20 minutes | Active: 5 minutes | Yield: 9ish servings
Ingredients:
1lb bag of fresh cranberries, rinsed
1 cup of water
1/2 cup to 1 cup sugar (to taste)
zest of one medium orange
cinnamon stick (optional)
Directions:
Add water to a medium saucepan over medium high heat; bring to a boil. Add cranberries, orange zest, cinnamon stick, and sugar to taste. Return to a boil, stirring occasionally, until all cranberries have popped. Remove from heat and allow to cool slightly. Serve warm, or fully cool and serve at room temperature. Delicious either way 😎
03. Jeff’s Sausage and Herb Dressing
Photo by Cafe Delites
Get ready for Jeff’s famous sausage and herb dressing–the one dish he claims is the only true Thanksgiving favorite (and he’s only half joking!). Packed with savory sausage, fresh herbs, and just the right amount of crunch, this dressing is so good it could steal the spotlight from the turkey. One bite, and you’ll see why Jeff thinks anything else would be, well… un-American!
Level: Easy | Total: 1 hr 5 minutes | Active: 10 minutes | Yield: 10 servings
Ingredients:
16 oz bread cut into 1-inch pieces, day old bread if possible
1 tbs oil
1lb sage pork sausage or sweet or spicy Italian sausage, casings removed
1/3 cup unsalted butter
1 1/2 cups yellow onion, finely chopped
1 cup celery, chopped
5 large garlic cloves, minced
1/2 cup flat-leaf parsley, chopped
1 1/2 tbs fresh sage, chopped
1 tbs fresh rosemary, chopped
3/4 tsp sea salt, to taste
1/2 tsp ground black pepper
1/2 cup dry white wine, optional – sub with 1/4 cup of broth
3 cups low sodium chicken stock
1 egg, lightly whisked
3/4 cups dried cranberries, optional
Directions:
Preheat the oven to 350 F degrees. Place the bread cubes in a single layer on a sheet pan and bake for 7-10 minutes, or until dried and toasted. Transfer the bread cubes to a very large bowl. Meanwhile, in a large skillet, heat the oil over medium heat. Cook the sausages over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes.
In the same pan, melt the butter and add the onions, celery, garlic, parsley, sage, rosemary or thyme, salt and pepper. Sauté over medium heat for 10 minutes, until the vegetables are softened. Add the wine (if using) and allow win to reduce down to half (about 4 minutes). Take off the heat and mix in the stock to combine all of the flavors. Add the beaten egg and cranberries (if using), and pour into the bread, mixing really well with a wooden spoon until all the liquid has been absorbed. Pour the bread stuffing into a 9×12-inch backing dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
Desserts
Now for the grand finale–desserts! Thanksgiving wouldn’t be complete without a lineup of sweets that leave everyone loosening their belts. From pies to bars and everything in between, these treats are the perfect ending to your feast. Get ready to indulge!
01. Amy’s Oreo Truffles
Photo from Pretty Simple Sweet
Prepare for Amy’s dangerously delicious Oreo truffles–a treat that’s almost too easy to eat! These bite-sized delights are creamy, chocolatey, and perfectly popable. Made with crushed Oreos and a whole lot of love, Amy’s truffles are a crowd favorite that’ll disappear faster than you can say “truffle.”
Level: Easy | Prep Time: 30 minutes | Freezing Time: 1 hour | Yield: 30-40 truffles
Ingredients:
Family-sized pack of double stuffed Oreos
Two blocks of cream cheese, softened at room temp
White melting chocolate (for dipping)
Topping of choice (sprinkles, peppermint, etc.)
Directions:
In a small bowl, separate the cream from the Oreo cookie; set aside. Place the Oreo cookies in a blender, blending them into a fine consistency. Transfer cookie crumble to a stand mixer (or a large bowl with a handheld mixer) and add the cream cheese, mixing together until smooth. If you have a super sweet tooth, melt the Oreo cream down and add to the cream cheese cookie batter (or discard if desired). On a baking sheet, scoop out the cream cheese cookie batter and roll into 2-inch truffle sized balls. Set aside in the freezer. While the truffle balls are in the freezer, melt the white chocolate (can substitute with dark) in a microwave safe or stove top safe container. Once melted, take the truffle balls from the freezer and dip into the chocolate one at a time. Place on a new cookie sheet with parchment paper. Sprinkle with desired toppings before chocolate hardens and then place back in the freezer to set. When the truffles are set, remove from the freezer and place in a sealed container. Keep refrigerated until ready to enjoy.
02. Bourbon Pecan Pie Cheesecake Bars
Photo by Jo Cooks
Meet the ultimate dessert mashup: bourbon pecan pie cheesecake bars! These bars combine the rich, creamy goodness of cheesecake with the gooey, nutty perfection of pecan pie–all with a hint of bourbon for extra flavor. They’re indulgent, bite-sized, and guaranteed to be the first treat gone from the dessert table!
Level: Easy | Total: 5 hours | Active: 30 minutes | Yield: 16 bars
Ingredients:
For the Crust
2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake
16oz cream cheese, room temperature
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/8 tsp salt
For the Pecan Pie Layer
1 cup light brown sugar, packed
1/2 cup light corn syrup
1/2 cup heavy cream
1/4 cup unsalted butter
1/2 tsp salt
1 tsp vanilla extract
1/2 cup bourbon, give or take depending on your preference
2 cups pecans, chopped
Directions:
Preheat your oven to 350 F degrees. Line a 9×9 inch baking dish with parchment paper, spray it first with some cooking spray so that the parchment paper will stick to it. Set aside.
For the crust: In a food processor, pulse the graham crackers with the sugar until fine crumbs form. Add in melted butter and pulse until well combined. Press this mixture into the bottom of the prepared baking dish. Set aside.
For the cheesecake: Add the cream cheese, sugar, eggs, vanilla extract, and salt to the bowl of your mixer. Mix on medium speed using the whisk attachment until smooth, it should take about 5 minutes. Pour this over the graham cracker crust and smooth it out as much as possibly with a spatula. Set aside.
For the pecan pie layer: Add the brown sugar, corn syrup, heavy cream, butter, salt, and vanilla extract to a small saucepan and bring to a boil over medium heat, stirring constantly. Continue cooking for 1 more minute and then remove from the heat. Stir in the chopped pecans. Pour over the cheesecake layer, and smooth it out with a spatula if necessary.
Transfer the pan to the oven and bake for 40 minutes, the pecan layer should start to get golden. Cool completely, then cover with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or overnight. Cut the cheesecake into slices before serving.
03. Dutch Apple pie
Photo by Cooking Classy
Say hello to Dutch Apple pie–where warm, cinnamon-spiced apples meet a buttery, crumbly topping for the ultimate fall dessert. It’s rustic, cozy, and the perfect way to end your Thanksgiving feast. Top it with a scoop of vanilla ice cream, and you’ve got a slice of pure holiday magic!
Level: Intermediate | Total: 4 hours 30 minutes | Active: 1 hour | Yield: 1 pie
Ingredients:
Crust
1 cup all-purpose flour
1/2 tsp salt
1/3 cup plus 1 tbs shortening
2-3 tbs cold water
Filling
8 cups apples, sliced, cored, peeled
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 tsp ground cinnamon
1 tbs lemon juice
Topping
1/2 cup unsalted butter, softened
1 cup all-purpose flour
2/3 cup packed brown sugar
1 tbs granulated sugar
Directions:
For the crust: In a medium bow, mix the flour and the salt. Cut in shortening, using a pastry blender (or pulling 2 table knives through the ingredients in opposite directions), until particles are the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and pastry almost leaves side of bowl (1-2 more tablespoons of water can be added if necessary). Gather pastry into a ball and shape into a flattened round on a lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
Heat oven to 400 F degrees. On a surface sprinkled with flour, using floured rolling pin, roll pastry dough into a circle that’s 2-inches larger than a 9-inch pie plate. Fold pastry into fourths; place in the pie plate. Unfold and ease into the plate, pressing firmly against the bottom and side, being careful not to stretch the pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1-inch from the rim of the pie plate. Fold and roll pastry under, even with plate; flute as desired.
For the filling: In a large bowl, toss filling ingredients together. Pour into pie plate, mounding apples toward the center.
For the topping: In a medium bowl, use pastry blender or fingers to mix butter, flour, and the brown sugar until a crumb forms. Sprinkle evenly over the top of the pie. Sprinkle the granulated sugar on top.
Bake 45-55 minutes, or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.
