{This is a sponsored post for which I will be compensated. Thoughts and opinions are my own}

My mom’s apple pie was legendary. It is a recipe I mastered early on and one for which I have received many compliments and a few marriage proposals. One of my earliest memories is of going to the restaurant which created the recipe in Burlington, Vermont, a small café called Bakery Lane Soup Bowl. My copy of the cookbook belonged to my grandmother, her script peppers the book with tasting notes and modifications. I rarely use cookbooks now but this one is cherished, both for the soups and desserts that framed my childhood and the women that took the time to make them.

When I was approached by Envy Apples to write a sponsored post using their product, I was quick to respond. I come from a place where apple orchards are abundant. I know and love apples. As fall approached we would start craving cider and cider doughnuts. And we knew that for the holidays, we would have Apple Crumb Pie (recipe below).

Maybe you’re having a cocktail party and don’t want to make pie for 30 people. Maybe you are watching sugar intake or prefer the savory. There is still a place at your table for Envy apples. This holiday season, Envy apples has released a series of recipes to highlight the fruit, from sweet to savory.

They are also holding the Envy-able Spread Sweepstakes to help the winner create the ultimate charcuterie board with Envy apples and William Sonoma. From now until December 31, 2108, enter to win one of 15 $200 gift cards to William Sonoma and a shipment of Envy apples. They were such a hit at my house I had to ask my kids to stop sneaking them so I’d have enough to cook with! Good luck and, if you win, I’ll bring the wine. Cheers!

Apple Crumb Pie (as found in The Bakery Lane Soup Bowl)

• 2/3 c Granulated sugar
• 2 TBSP flour
• 1 tsp cinnamon (I usually do more on all of the spices)
• 1/4 tsp each: cloves, salt, and nutmeg
• 6 cups apples (If using Envy I suggest slicing thin, they are firm and crispy.)
• 1 pie shell
• 3/4 c flour
• 1/2 c firmly packed brown sugar
• 6 TBSP butter
• 1/3 c nuts (optional, I don’t use)

Set oven to 400. Combine 2/3 c sugar, 2 TBSPs flour, spices and salt. Toss in apples to coat. Place in pie shell. Bake for 25 minutes.

While baking combine remaining ingredients until mixture looks like coarse meal. Sprinkle on baked apples and continue baking 30-35 minutes or until browned and apples are tender.