Granny Smith Apple Brunch Cake
October, November, and December are my absolute favorite months of the year to be a baker. The holidays are right around the corner and fall is in full swing. The leaves are changing colors and I’m starting to crave fall foods and desserts. Some of my favorite ingredients come into season during the fall. Crisp apples. Pumpkin, which can be used in sweet or savory dishes. Butternut squash. Tart cranberries. The list goes on and on. And I literally can’t keep up with all the baked goods being imagined in my head.
To learn more about this Granny Smith Apple Brunch Cake, head over to Cooking New England for the full post and recipe.
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I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Fantastic job with the lattice top! The pie looks awesome :).
It does look really pretty. I’ve never had the patience to do a lattice top. It sounds delicious!
I’m furious with myself for still never having a rhubarb pie! This is truly a good looking pie; very rustic and pretty!
Truly a work of art! I’m kind of intimidated by pies so I’m in awe of your pie making skills. That pie looks like it’s ready for a magazine cover! 🙂
Strawberry rhubarb pie is one of my favorites 🙂
Thanks for sharing this recipe. Mine is in the oven as I type. Hopefully, it comes out half as good as yours!
I just have to thank you for this recipe!! It’s the first time I’ve made a pie that wasn’t all runny when cut. I was so happy to have pieces that stayed intact!!
Also, I didn’t need the foil at any point – the crust didn’t overbrown, it was just perfect.
I’ll be using this again and again!
can i omit rhubarb and just put strawberries? will it make a difference?
I haven’t tried using this recipe with just strawberries. You might want to cut back on some of the sugar. Rhubarb is very tart, so you always have to put a lot of sugar into rhubarb recipes.
ahh, i can already hear the crunchy sound in my mouth!