I made a feast for Thanksgiving! I have been posting recipes all week!
So this is the last post from my Thanksgiving Feast!
So I wanted to tell you all what I am Thankful for:
I am Thankful for my Hubby Norman:
he is my world, my family, he’s there everyday, my assistant, taste tester, my everything…
For food, THE PIONEER WOMAN! and my camera, My Blog, Life, Health, for having a job, WINE, Alcohol in general…
BACON, Paper Towels…I could be here all day! You get the Point! I am Thankful that Normy and my inlaws and James let me cook for them. They know how much I LOVE to cook and how much I LOVE to cook for people I love. So I am glad I got to share this meal with them…
So I saved the best recipe for last from my Thanksgiving meal DESSERT! Scrumptious Apple Pie
So I started with homemade pie crust. I used this recipe
■1 whole Pie Crust
■6 cups (to 7 Cups) Peeled And Sliced Granny Smith Apples
■1/2 whole (juice Of) Lemon
■1/2 cup Sugar
■4 Tablespoons Flour
■1/4 teaspoon Salt
■1/2 cup Flour
■1-1/2 stick Butter
■1 cup Brown Sugar
■1/2 cup Quick Oats
■1/4 teaspoon Salt
■1/2 cup Pecans, Chopped
■1/2 jar (or More) Caramel Topping
In a bowl mix peeled apples, lemon juice, sugar,
and ¼ teaspoon salt. Set aside. For crumb topping, cut the butter
into the flour
with a pastry cutter, then add in brown sugar,
and ¼ teaspoon salt.
Add apples to prepared pie shell
and top with crumb topping.
Cover crust edges with aluminum foil and bake in a 375 degree oven for 25 minutes. Remove foil from crust and place back into the oven for another 30 minutes. Chop pecans, and when five minutes remain, sprinkle them over the pie. Finish baking. Quiver with anticipation.
Remove the pie from the oven and pour ½ jar (or more, if you’re feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving, or don’t if you can’t wait. Eat. Enjoy.