Tuesday, November 22, 2016

Thanksgiving 2016

Happy Thanksgiving!  This has been a year of changing plans.  We originally were going to Connecticut to be with cousins but decided that with my work schedule, it was going to be too short of a trip and wasn't going to work out.  Then, I was hopeful for a trip to Oregon to be with my sisters and parents but an opportunity came up related to a piece of property my husband bought, and the Oregon plan fell through too.  For the first time that I can remember, we'll be having Thanksgiving dinner in a restaurant and with just our kids.  I'm thankful for my family, for our jobs and the opportunities our work affords us, for my kids' school and education, for friends, for a healthy body, and especially for Jesus Christ and the limitless grace that I have inherited through him.

Only kindergarten did a Thanksgiving Feast this year.  The teacher's do a "Charlie Brown Thanksgiving" menu (chicken nuggets, deli turkey, mac & cheese, carrots, dip, jellybeans, popcorn) which I think is perfect if you want 6 year olds to actually eat!  One of the fun ideas was this pinterest inspired Thanksgiving "turkey" that was "carved" to reveal popcorn.

 Even though I'm not eating a traditional Thanksgiving, I'm thinking of surprising my husband with his favorite - a homemade apple pie.   Here's a good recipe that I've had lots of luck with.  You can make your own homemade pie crust or buy a refrigerated one (I won't judge).  I like this Cook's Illustrated version.

Apple Pie (makes 1 pie)
from Simply Recipes

Your favorite pie crust

3 pounds of good cooking apples (I used Fuji)
1 T lemon juice or apple cider vinegar
1/2 cup sugar
3 T flour
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon
1 T brandy (optional)
1 tsp vanilla extract

1 large egg yolk
1 T cream

Preheat oven to 375 degrees.

Peel, core and slice the apples.  As you cut your apples, add them to a large bowl with the lemon juice or apple cider vinegar to prevent browning.

Combine the sugar, flour, and spices in another bowl.  Add the flour mixture to the apple slices and mix so that the flour is evenly distributed and slices are well coated.  Then, sprinkle with brandy and vanilla and stir to coat all of the apple slices.

Let the apples sit while you line your 9 inch pie pan with the bottom crust.  Arrange the apple slices on top of the bottom crust and mound them in the center.

Place your top crust over the apples, trim the edges and crimp the edges together with the bottom crust.  In a small bowl, use a fork or whisk to combine the egg yolk and cream.  Use a pastry brush to brush the egg wash over the top and edges of the pie.  Cut slits in the top crust for steam vents.

Place pie in the oven and bake for 20 minutes or until the crust starts to lightly brown.  Then, reduce the heat to 350 and bake until the crust is golden and you can see the juice bubbling through the steam vents.  This will take about 40-60 more minutes.  Check it halfway through baking and if it's getting too brown, place a piece of aluminum foil just lightly over the whole thing (Just set it on top - it doesn't need to only cover the edges).

Transfer to a rack to cool for about an hour before serving.

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