THE PERFECT FALL TREAT

Looking for the perfect sweet treat for fall? 

Maybe you need another dessert for Thanksgiving?

This is it. 

I promise you everyone will be amazed at your baking skills with this one!

The mix of spices and the fresh, hot, juicy, seasonal fruit just can’t be beat. 

By the way; did you realize that it is a very healthy thing to eat fruit from the town that you were born in? 

That’s a little tip I picked up from a well-informed friend while on vacation with my family  just a little while ago. 

I still have to do the homework and research the science on that one; but for now I’m buying it!

One of the highlights of that same trip was an excursion to pick apples in an abundant mountain apple orchard.  The views there were spectacular; but the pie my daughter made afterwards from the apples we picked was to die for! 

Yes; that is her in the photo above.  She is my favorite apple-pie-maker.  It has become a family tradition for her to make one (or two, or three….) of these apple pies for the family as we gather for The Feast of Trumpets, or whenever we watch Alabama play football.  Thanksgiving would be great too!  Heck; we can have one of these every week.

Whether your apples are from your own backyard or if you have the pleasure of apple-picking with your family to gather the bounty of this dessert; it is sure to please.

THE BEST APPLE PIE EVER

Ingredients:

1 Pillsbury Double Pie Crust

6 cups Gala apples, peeled and cut into small slices

1-1/3 cup brown sugar

2 tablespoons corn starch

1 teaspoon ginger

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 tablespoon apple pie spice

1 tablespoon sugar

2 tablespoons melted butter

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 egg, beaten

4 tablespoons heavy cream

Directions:

Preheat the oven to 400 degrees.  Using a 9 inch pie plate; prepare the bottom layer of the double crust.  Pat into pie plate, but let it remain uncooked for now.  Set aside.

In a large bowl, mix the apples, brown sugar, cornstarch, ginger, cinnamon, apple pie spices and nutmeg together.  Coat the apple slices well with the dry ingredients.  Stir in the melted butter, lemon juice and vanilla.  Toss again to coat.  Toss into unbaked pie shell.

Moisten the outer crust of the pie shell with water.  Roll out the upper crust and top the pie according to the instructions on the crust product’s label.  Make fork pricks in the top of your pie to vent steam.

Combine the egg and heavy cream and pour over top.  Sprinkle top with sugar.

Bake for ten minutes.  Reduce oven temperature to 350 degrees.  Bake 50 minutes more until filling in the center is bubbly and crust is golden brown.

Serve warm and top with a scoop of vanilla bean ice cream.

Enjoy!