Praises and Pie

So it’s been a long time since my last post. 10 months to be exact. (And it’s been longer than that since my last Magnum Bar.  ha!!) Sorry about that, but we’ve been a little busy with remodeling and a wedding!  It was a wonderful holiday wedding weekend and I want to thank everyone who made wedding flowers and crafts, brought food, kidnapped me and forced me to chill out with a glass of wine and much needed girl time, and sent texts and emails of love and offers of help over the past few months.  They say it takes a village to raise a child and I can honestly say it also takes a village to throw a wedding.  It was perfect and our sweet girl just glowed on her special day.  You know who you are and my husband, daughter and I thank you from the bottom of our hearts.  And to my book club girls, I promise to actually read the books in 2016.  Every.  Single.  One.

So, in honor of weddings and Thanksgiving, I give you the one recipe I was willing to make for Thanksgiving and two days before the wedding.  It is easy, quick, and foolproof.  And it is my amazing college roommate’s grandma’s recipe.  So many fun memories of making huge batches of apple pie in college and borrowing ovens in houses across the street and in neighbor’s apartments…because what 22 year old guys actually use their ovens on a Saturday afternoon?? I can tell you: ZERO!!! So Andi, in honor of your wonderful grandmother, this is our family tradition.  (Note:  you can peel all the apples but you can also buy the Pampered Chef Apple Peeler.  I highly recommend. Ask Santa. He also loves this pie. )

Apple Pie:

1 Pillsbury pie crust (box of two, use one)

6-8 cups granny smith apples, peeled, cored, and sliced

1 tsp cinnamon

1/2 cup sugar

2 tbsp flour

Put one crust in the bottom of a pie plate.  Mix the rest of the above and pour into crust.  In a bowl, mix the following for the topping:

1/2 cup sugar

3/4 cup flour

1/3 cup softened butter (not melted)

Place crumble mixture on top of apples as the top layer (instead of a second crust).

Bake at 400 for 15 minutes then lower heat to 350 degreed for 45-60 minutes.  Watch carefully at the end as the edges may brown faster.  I use one of those metal pie rings for the last 20-30 minutes.  You want the top to have golden brown bits.

It is a family favorite and super easy.  Perfect for Christmas dinner. Or just because mama needs a treat.

Welcome back to the blog and I thank you for being patient with me! Here’s to a winter of fun and food and family!  Merry Christmas!

~s

 

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