Community Corner

Thanksgiving Recipe: Apple Pie

Just like my great grandmother used to make.

If you make this Thanksgiving recipe today or tomorrow, you're going to want to make sure you save room for dessert! This apple pie is always a hit.

The recipe comes from my great grandma Quella. However, she didn't use the pre-made pie crusts (sorry!). She was a diabetic, so each Thankgiving she would use some extra pie crust and make herself a separate apple turnover omitting the sugar.

I like this recipe because the apples don't get too mushy and you can really taste the cinnamon in it. Serve the pie with whipped cream, vanilla ice cream or plain—hot or cold! I've tested it—it tastes delicious every way!

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Apple Pie

Box of Pillsbury pie crusts (comes with two), at room temperature
6-7 granny smith apples, peeled, cored and sliced
3/4 cup cugar
2 tablespoons flour
1 tablespoon cinnamon

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Preheat oven to 400 degrees.

Combine apples, sugar, flour and cinnamon in a mixing bowl.

Place one pie crust around the pie dish. Cut around the pie crust so it's flush with the pan.

Fill the crust with apples. Make sure there is a heaping pile, it shrinks in the oven.

Place the other pie crust on top. Cut a design on top (the pie needs to breath).

Put pie dish on cookie sheet. Put aluminum foil the edges and bake for 50 minutes. Yum!


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