Pievember, the Last.
And so, 48 sticks of butter and twenty pounds of flour later, we have reached the end. Of the many things I learned this month, two things stand out.
One, You can get pretty good at crust if you do it every day for a month. And two, every day is a little better when there’s a fresh pie on the window sill. Words to live by, my friends.
See you in Soupruary.
5 Apples, peeled, cored and sliced
1/2 Lemon, juiced
1/3 c Flour
1 1/4 c Milk
2 Tbsp Butter
1 tsp Vanilla Extract
Squeeze lemon juice over apples and set aside. Whisk all other ingredients together in a saucepan and heat until smooth and thick. Pour over apples and mix well.
Pour into pie shell and seal with top crust.
Bake 50 minutes at 375 degrees.
Originally: Caramel Apple Pie