This year, we are actually foregoing a traditional Thanksgiving in favor of ice fishing at our family’s cabin.
Wait, let me rephrase. Brian and the boys will be ice fishing while Cam and I keep the cabin warm. If you think I’m going to subject myself to anything that involves the word ice when we’ve been without official heat for a week, well, sorry, but I’m here to announce that my coping skills aren’t that high.
The boys, that includes Brian, have been put on alert they are now responsible for providing us with Thanksgiving dinner.
They are all probably relieved I’ll leave them to the fishing. I tend to give advice when I know nothing about it (giving advice is, like, my best talent).
Plus, I refuse to clean any fish I may catch which is a major no-no in Brian’s eyes (his motto: you catch, you clean; my motto: if you clean them in my kitchen sink, you die). But I did offer to cook the little fishies once caught. So you see? I am still pulling my weight around here.
Even though we won’t be having a traditional Thanksgiving (we’ve actually been enjoying it in bits and pieces over the last few months while I’ve made and tested recipes to post for you guys), I’m not sure I can make it through the official holiday without pie.
As I’ve been known to say: you can’t have too many pie options on Thanksgiving…or any day of the year, really.
Sometimes classic recipes are where it’s at. Give me a good pumpkin pie on Thanksgiving and I’m very happy (although I don’t necessarily want to eat it mid-summer).
But there are other times when thinking outside of the pie box is just plain fun. Like this apple cheesecake pie. You’ve got apples. You’ve got cheesecake. And you’ve got pie. It’s brilliant and delicious and a great way to change things up if you want something a bit different than the classic standbys.
I absolutely loved the combination of tender, sweet apples layered with silky, creamy cheesecake and topped with a light sour cream and powdered sugar mixture.
If you are a lover of apple pie and also of cheesecake (but find yourself unable to summon the energy to make both), then I dedicate this pie to you.
Also, if you are wanting an extra boost in pie making confidence, check out my Pie Boot Camp Series HERE! The series includes:
How to Make Pie Crust (Foolproof Recipe, Rolling Out, Crimping + Video Tutorial)
All About Blind Baking + How to Do It and Why (Bonus: Chocolate Ganache Cream Pie Recipe)
Double Crust Pies and How to Make an Easy Lattice Crust (Bonus: Printable for Easy Reference to Sum Up Pie Boot Camp)
Just to reiterate the instructions in the recipe, you will want to have an unbaked pie crust fitted into a 9-inch pie plate for this recipe. Keep it lightly covered with plastic wrap in the refrigerator until ready to use. You can really use any type of apple you prefer here. Honeycrisp are delicious in this pie as well as Jonagold, Fuji or Gala. I think Granny Smith would be too tart but you could certainly experiment with them.
Sour Cream Topping:
Just to reiterate the instructions in the recipe, you will want to have an unbaked pie crust fitted into a 9-inch pie plate for this recipe. Keep it lightly covered with plastic wrap in the refrigerator until ready to use.
You can really use any type of apple you prefer here. Honeycrisp are delicious in this pie as well as Jonagold, Fuji or Gala. I think Granny Smith would be too tart but you could certainly experiment with them.