HAPPY THANKSGIVING YA’LL!
I feel like everyone says this, but, I seriously cannot believe how fast this year has gone by. I can’t be the only one? I am not complaining though, because I absolutely ADORE the holiday season. Every single thing about it. One of my favorite things about the holidays though, especially Thanksgiving, is that it’s the perfect excuse to bake tons of yummy things for the people you love. There is just something so wonderful and gratifying about putting effort and love into a dish, being able to show if off to you friends and family, and then watching them enjoy every last crumb. My mom and dad always say “I made it with love” and that’s why it tastes so good. Every time I bake something though, I never eat it LOL, I just want everyone else to enjoy it. Is that crazy?
Last year I made some gorgeous apple rose mini pies, and this year I am making The Prettiest Apple Pie You’ve Ever Seen. Sticking with an apple theme I guess….
The recipe is so easy and from Martha Stewart ( so you know it’s going to be good ):
- 2 Tbs all purpose flour.
- Pie dough ( the more the better, just in case! )
- 12 Granny Smith Apples ( peeled, cored & sliced ).
- 3/4 C sugar, plus extra for the top of the pie.
- Zest & juice of 1 lemon.
- 1 1/2 Tsp of cinnamon.
- 1/2 Tsp of nutmeg.
- A pinch of ground cloves.
- 2 Tbs of unsalted butter.
- 1 large egg, beaten.
- Heat oven to 375 degrees Fahrenheit.
- Sanitize and flour a surface, then roll out the pie dough into two circles slightly larger than the size of the pan you are using ( mine is 9 inches ). Place one circle into the bottom of the pie pan up to the edges, and place the other on a sheet of wax paper, then cover with plastic wrap. Chill all of the dough in the fridge for about 30 minutes.
- In a large bowl combine the apples, sugar, lemon juice & zest, spices, and flour, then toss gently to combine.
- Spoon the apple mixture in the pie pan you previously placed a dough circle into. Dot the mixture with the butter.
- Here comes the pretty part, are you ready?? You can take the easy ( STILL PRETTY ) route, and just simply cover the top with your other pie dough circle, and make a few slices in the top for the steam to vent out, OR, you could make this gorgeous lattice braided design I did.
- Seal the edges.
- Bake for about for one hour, or until the crust turns a light brown and the pie juices begin to bubble. Chill on a wire rack before serving.
Lattice/braiding dough TIP: Try not to handle the dough for too long, because the warmer it gets the harder it will be to manipulate. Also, I make the design right on top of the pie. I’ve learned that it is easier than making it on a surface, then trying to transfer it to the pie.
TA DA. How gorgeous, right?! If you know me, you know I have a very large obsession with anything and everything floral. So my contribution to Thanksgiving this year had to be no different ( my boyfriend says “Madison – esque” ) so I grabbed a bouquet from Kroger that had some different options in the color scheme I wanted, and stuck them in the pie once it was fully chilled.
It turned out so pretty I might refuse to let anyone eat it!
Does anyone else get weirdly attached to the things that they bake?
Try serving this with vanilla ice cream drizzled with caramel, trust me :).
I hope you enjoy your Thanksgiving with your families and loved ones, and thank you so much for reading! It means more to me than ya’ll know 🙂