There's A First For Everything

I've mentioned many times now how my family is holding Thanksgiving at my home this year. To say I am excited doesn't even begin to describe it. I love hosting, baking, and having family all together in one place. I'm still getting use to cooking. I prefer to bake.

So bake I did. I have already made a pumpkin pie and Oreo Truffles for Thursday (Thanksgiving) but today I decided to make a pie I never have before. An Apple Pie. An American classic. My favorite personally is the pumpkin pie but apple pie is good too, good enough to know I couldn't screw this one up.

I started with the main act, the granny smith green apple. A personal favorite of mine for snacking, but she does very well in pie making. I needed 6 apples, washed, peeled and cut. This took the most of the time, next to actually making the dough of course.

As much as I would love to share with you my recipe, I think my Grandma may or may not be a little angered by that action, you see this is a family recipe. Until now, others have attempted the apple pie making...until I said "No, I'm pretty confident now in my baking skills, I've been making for awhile, I'll do it". Pressure added the second I opened my mouth. I can make a pumpkin pie in my sleep, apple on the other hand, not so much.

So here is a recipe I found on the internet, everyone makes apple pie differently, but this is one of the better recipes, courtesy of Pillsbury:

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Ingredients

Crust

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling*

6 cups thinly sliced, peeled apples (6 medium)

¾ cup sugar

2 tablespoons all-purpose flour

¾ teaspoon ground cinnamon

¼ teaspoon salt

⅛ teaspoon ground nutmeg

1 tablespoon lemon juice

Steps

1Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.2In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.3Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving. _________________________________________________________

Here is how mine turned out after two silent prays, one putting it in the oven and one taking it out and letting it cool. I would say it turned out pretty good. Enjoy!!