This is a more artful approach to your standard apple pie and I think it’s a really great way to dress up a dessert for Thanksgiving. It takes quite a bit more time than a regular pie but in the end it truly is worth it for a special occasion. To make this one you’ll just follow my recipe for the Classic Apple Pie, with a few changes. Click here to see how to do it!
I know it’s really easy once you get home from your grocery store or your farmer’s market to take all of the produce you just purchased and shove it in the fridge and forget about it. Problem is just that, you either forget about it or you’re in such a rush to make your meal that doing anything with it seems like too much work. A tip I always use is to take the extra time right when you bring it home to get the produce prepped so that you guarantee you’ll get the most out of it. I used our haul from the farmer’s market this weekend as an example, so even though we didn’t get much you can still get the idea. Click here to see my tips for prepping weekly produce!
Our farmer’s market has been filled with wall to wall apples the last couple of weeks, so I decided to make a pie over the weekend. It was a dreary last couple of days so it was nice to fill the house with the nice warm smell of cinnamon and apples. I make these pies a lot of different ways but this is my favorite recipe, just a very simple and classic old-fashioned apple pie. The only down-fall of this recipe is that you really do have to wait for it to completely cool and set before you can cut into it… it’s the longest 3 hours of your life! I like to serve it with my homemade cinnamon ice cream, and it’s also a great dessert idea for Thanksgiving. Click here to get the recipe and see how it’s made!