Happy November! Can you believe we have just two more months in 2019? As we gear up for a fun fall season, I have so many exciting things to share with you, including my recipe for a scrumptious Apple Cinnamon Crumb Pie.
This month is packed with book signings, TV appearances and even a cooking class. I’d love to invite each one of you to come out and see me at the Savannah Food & Wine Festival on Nov. 8-9. On Nov. 8, I’m leading a master class called “Some Kinda Good Southern Classics” where you’ll learn how to make my Fried Green Tomato and Spicy Pimento Cheese Sliders, and taste them of course.
A sommelier, a trained wine professional, will be there to pair wine with this appetizer. They’ll also have some of my books on hand at the event, which include both of these classic Southern recipes. Then, on Nov. 9, you can catch me at the Taste of Savannah event where I’ll be signing books under the celebrity cookbook authors tent. Come out and allow me to personalize your copy of my new book. I’d love to meet you! You can get tickets for these events and all the details by visiting the events tab of my website, RebekahLingenfelser.com.
If you follow Some Kinda Good on social media, you may have heard my recent news: I’m going to be on TV again! That’s right, I’m thrilled to share I’ll be a guest on an upcoming episode of the Very Vera Show. Currently in its eighth season, Very Vera, a cooking show led by Southern host Vera Stewart, airs in 20 markets across the East, including Georgia, South Carolina, Alabama, and even Texas and New York. In Statesboro, you can watch the show Nov. 17 on WSAV3 at 7 a.m. For a complete list of tune-in times and locations, visit VeryVera.com/show. We had so much fun filming the episode and cooking three delicious recipes from my debut memoir, Some Kinda Good. So, join two Augusta girls having fun in the kitchen. The episode's title is "The Coastal South." I just know you’re going to love it.
WTOC also has a great morning break segment, and I’ll be cooking up a storm there on Nov. 15. Y’all tune in for this and send me a note to let me know you watched.
If you’ve come out to any of my book signings this year, thank you. I’ve really enjoyed meeting so many of you on the road and sincerely appreciate you supporting the launch of my first book. It’s been amazing to see the response, and I couldn’t be happier.
On one of Savannah’s rainy days recently, I invited my mother-in-law to come over and eat dinner with us. As the rain poured down outside my windows, I steeled myself away in the kitchen making homemade chicken soup and this Apple Cinnamon Crumb Pie. After all, good food and good company, that’s what it’s all about!
Some Kinda Good Apple Cinnamon Crumb Pie
- 1 store bought 9-inch pie crust, such as Pillsbury
- Butter, cubed for dotting
- 6 medium Granny Smith Apples, peeled and thinly sliced
- ½ cup sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ½ cup brown sugar
- ½ cup all-purpose flour
- ½ cup cold butter, cubed
Preheat oven to 400°. Follow package instructions for placing pie crust into a greased 9-inch pie plate. For topping, in a bowl, mix sugar and flour; cut in butter until crumbly.
For filling, in a large bowl, mix sugar, flour, cinnamon and nutmeg. Add apples and toss to coat. Transfer to pastry-lined pie plate. Sprinkle with topping. Dot with butter.
Bake 10 minutes. Reduce oven to 375°. Bake 40-45 minutes or until topping is golden brown and apples are tender. If needed, cover edge loosely with foil during the last 15 minutes to prevent overbrowning. Cool on a wire rack.
Serve with cold ice cream or sweetened whipped cream for an out of this world, Some Kinda Good dessert!
Rebekah Faulk Lingenfelser is the author of the memoir, “Some Kinda Good: Good Food and Good Company, That’s What It’s All About!” A finalist on “Food Network Star” and ABC’s “The Taste,” she writes about Southern, coastal cuisine, locally sourced and in-season. Connect with Rebekah on social media by liking this page: Facebook.com/SomeKindaGood, or follow @SKGFoodBlog on Instagram and Twitter. To learn more, visit RebekahLingenfelser.com.