Apple Pie

So, as I'm sure you've been waiting with bated breath to hear about the caramel apple pie recipe, I have confirmation from my aunt that it is indeed not a family secret and I can share it with you. It apparently came from an apple pie cookbook that she bought when we went apple picking when I was young. She remembers me sitting in my car seat with a small apple I was given at the orchard and figuring out how to eat it on my own. Maybe I've always been crazy about apples.

Anyway, I hope you all had a wonderful Thanksgiving. We certainly did. I am very glad that I took the time to make the exciting pies on Wednesday, as the pies were joined by a pie from Finale, a famous dessert restaurant. I hope my pies weren't overwhelmed. Oh well. I also made a second pumpkin pie today. Tomorrow, we start all over with Thanksgiving on the other side of the family.

Also, happy official beginning of the Christmas season. The mint m&ms appeared at my house today . . . they were definitely necessary for the ridiculous amount of lesson planning that has to happen in the next two weeks.

Anyway, my intention for this post was not to discuss Thanksgiving and m&ms but to share this wonderful recipe. So, here it is, straight from the apple pie cookbook:

1/4 cup nelted butter

1/2 cup brown sugar

1/2 cup chopped pecans

6 tart apples

1/2 cup granulated sugar

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

2 Tbsp water

3 Tbsp butter

Into an unbaked pie crust pour melted butter and sprinkle brown sugar. Sprinkle with pecans. Over this slice peeled apples and cover with a mixture of the sugar, salt and spices. Add water and dot with butter. Cover with top crust, seal edges and bake 10 minutes in a 450 degree over, then 30-40 minutes at 350 degrees.

As a note of warning, I have been assured that it usually takes at least 40 minutes at 350, if not longer. The pie queen said she judges by whether the apples are bubbling visibly or not. Mine ended up with hard apples. Sad day. At least it still tastes good.

Thanks to dad for the pictures again, and to Auntie for the recipe!