We wish you all a healthy, happy Thanksgiving to you, your families, friends, co-workers, and all the employees in your company!
To add to Amy’s article above, we thought we’d share an apple pie recipe in honor of her metaphor.
While many people use Granny Smith apples, I love to use Red Delicious but might try a Pink Lady the next time I make apple pie. I’ve also heard of some people using Fuji or Golden Delicious. I say, use your favorite apple because they are all great choices.
Easy Apple Pie
- 1(14.1 ounce) package pastry for a 9-inch double-crust pie
- 6cups thinly sliced, peeled apples (6 medium)
- ¾cup sugar
- 2 tablespoons all-purpose flour
- ¾teaspoon ground cinnamon
- ¼teaspoon salt
- ⅛ teaspoon ground nutmeg
- 1tablespoon lemon juice
Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
In 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.
Bake 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.
230 Calories, 6g Total Fat, 1gProtein, 43g Total Carbohydrate, 27g Sugars