We in the US are celebrating Veterans Day today. We are acknowledging and celebrating all of our soldiers and their selfless commitment to our country and its citizens. Those that faced the unimaginable, those that lost their lives in the line of duty, those who continue to give their all for each us. Our heroes past and present, our veterans.
Please join me in prayer as we ask our Lord to hold our service men and women in His strong arms. To cover them with His sheltering grace and presence as they stand in the gap for our protection. May all of the members of our armed forces be filled with courage to face each day and may they trust in the Lord’s mighty power to accomplish each task. Let our military brothers and sisters and their loved ones feel our love and support. Amen
What You Need
Pastry for 2 crusts (I use the premade pie crusts from the market)
8 Cups (about 3 lbs) baking apples (peeled, cored and sliced Granny Smith, Jonathan, Honeycrisp or your favorite baking apple)
2 Tbsp lemon juice
3/4 Cup white sugar
1/4 Cup brown sugar
1/4 Cup flour
1 tsp Cinnamon
1/4 tsp Nutmeg
2 Tbsp Butter
1 Tbsp milk
9 Inch pie pan
Before You Start: Preheat oven to 425° and prepare your apples, place bottom pie crust into pie pan
Lets Make It! In a bowl mix sliced apples with lemon juice coat well. In a small bowl combine sugars, flour, cinnamon and nutmeg, add to the apples and mix well to coat. Pour coated apples into the prepared crust lined pie pan and add butter in little bits evenly all over the apples. Place second crust on top of pie filling, cut slits in top of crust to vent. Seal the edges of the crust with a fork or with your thumbs. In the small bowl, beat the egg and milk with a fork and then using your basting brush, brush mixture over top crust. Bake at 425 ° for 15 minutes. Then 350 °and bake for 40-45 minutes more or until crust is golden and filling is bubbly.
Katies Tid Bits* If the edges start to get to dark just add strips of foil to cover them.
Do you make pie all year or only on special occasions?
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