Thanksgiving is tomorrow and surprisingly enough I've got most of the hard work done ahead of time. I'm pretty sure this is a first for me. My side dishes are in the fridge ready to be reheated and my pies are cooling on the counter. Tomorrow morning I'll wake up early, make breakfast, and get my cleaning done. My house is generally a disaster, I do have a toddler running around after all, but right now my kitchen currently looks like a tornado went through it. Hopefully tomorrow I have enough time to make it look somewhat presentable before the guests arrive, but I'm not going to worry about it if I don't. My friends aren't going to care, they're just there for the food and the pleasure of my company (I'm rather modest, can't you tell?) All I really need to worry about tomorrow is making the gravy since I'm not in charge of the turkey. That will give me plenty of time to relax and enjoy myself for a change. This is a luxury that the person in charge of the feast seldom has so I'm going to enjoy it.
I hope you, your friends, and family all have an enjoyable day tomorrow. If you're still looking for something yummy for dessert give this pie a shot. Thanksgiving dinner in our home isn't complete without an apple pie and this recipe is popular enough in our household that many times I end up making two of them just so we have some left over. Who doesn't like apple pie for breakfast the day after a holiday?
Caramel Apple Pie
makes approximately 8 servings
½ cup unsalted butter
3 Tablespoons all-purpose flour
1 Vanilla Bean
¼ cup water
½ cup white sugar
½ cup packed brown sugar
2 pie crusts
4-6 large apples (I use Braeburn for the mixture of sweet and tart)
Sugar in the Raw (for sprinkling on top)
- Preheat oven to 425°F.
- While the oven is preheating melt butter in a saucepan. Stir in flour to form a paste.
- Split vanilla bean lengthwise and add insides to the saucepan. Add water, white and brown sugar, and bring the mixture to a boil. Set the temperature to low and let simmer while you complete the next step.
- Place the bottom crust in the pie dish, fill with thinly sliced apples, then gently pour sugar mixture over the top. Take care not to over-fill the pie dish.
- You can either place the top crust over the mound of apples, crimp edges, and cut slits in the top for ventilation or make a lattice top.
- Bake for 15 minutes at 425°F to brown the top crust, then reduce the temperature to 350°F and continue baking for an additional 35 - 45 minutes.
Apple Pie by Grandma Ople - Allrecipes.com