Come one, come all! And see me attempt to make an apple pie from scratch. An apple pie that is supposed to be entered into a contest. An apple pie contest that my mother signed up for and then asked me to make for her. Oh family, what would you do without them?

Here is the recipe I used which can be found on the Food Networks website:


- 3 Granny Smith Apples & 3 Gala Apples (honestly, whichever you prefer)
- 2/3 cup granulated sugar
- 2 tbs. fresh lemon juice
- 6 tbs. unsalted butter
- 2 tbs. all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 disks pie dough*
- 1 large egg, beaten
Optional: coarse sugar, for sprinkling

* I was actually given the dough prepared by a colleague of my mom's (bless her heart) but if you want the recipe I'm sure the food network one is sublime!


Peel and core the apples; slice 1/4 inch thick. Transfer to a bowl and toss with the granulated sugar and lemon juice. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until softened, 12 to 15 minutes. Add the flour, cinnamon and salt and stir until the juices thicken, about 2 minutes. Remove from the heat and let cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.)

Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Add the cooled filling and dot with the remaining 2 tablespoons butter.

Roll out the remaining disk of dough into a 12-inch round. Lay the dough over the filling and press the two crusts together around the edges. Fold the overhanging dough under itself and crimp with your fingers. Brush the top crust with the beaten egg and sprinkle with coarse sugar. Cut a few slits in the top crust to let steam escape. Chill 1 hour.

Put a baking sheet on the bottom oven rack and preheat to 425 degrees F for at least 30 minutes. Put the pie directly on the hot baking sheet and reduce the oven temperature to 375 degrees F; bake until the pie is golden and the filling is bubbly, 1 hour to 1 hour, 10 minutes, rotating the pie as needed. (Cover the edges with foil if they are browning too quickly.) Transfer to a rack and let cool until the filling is set, about 3 hours.


So to snazz it up a little I decided to decorate the top of the pie with leaf shapes and a heart! All I did was use the extra dough from the pie crust and a tooth pick to shape out the dough. I really thinks it makes a boring old pie that much better. 

I also have two friendsgiving this week and have to prepare the highly popular sweet potatoes for my family's actual Thanksgiving. On top of that, I'm working max hours... if you need me I'll be curled in a ball on the floor of my kitchen. Xoxo Sam

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