You're reading the food and cooking section of a blog where people tell each other where they like, and policing the word "yummy"?

You're going to have a long and joyless holiday season, friend.

You get a thwack on the side of the head for being an adult who used the word /yummy/.

If your Mom's the "all out" type, she'll like this, and it's easy.

Get some fall-theme cookie cutters (leaf shapes, pine cones, etc.). Roll your leftover pie dough really thin, and cut out fall shapes. Arrange a few of them in a little tableaux on top of the pie, and sprinkle with cinnamon and sugar. They'll toast up nice and brown.

Don't do it too thick or too big. You don't want to interfere with the top pie crust cooking through. And you still need to cut vent slits somewhere around it, some still reasonably close to the middle.


DS also likes pie crust cookies--use those cookie cutters and the rest of the leftover pie dough to make cinnamon-sugar-topped cookies.

The first pie I ever made was the apple pie recipe on the side of the Crisco can. It came out great, and it's still the one I make about half the time. (These days, for the crust, I do half butter and half Crisco. Though I still remember grandma's--she used all lard.)

http://allrecipes.com/recipe/glazed-apple-cream-pie/

My family loves this pie and requests it each year. You dont need to reheat even - it is delicious cold and it is better the second day!

For the crust, use the Pillsbury refrigerated (not frozen) pie crust. It is (IMO) indistinguishable from an average homemade crust and much easier (of course) for you.

Pp here...I just cut slits in the top crust, didn't do the lattice. The cinnamon sugar top on the crust is yummy and pretty.

Paula deen apple pie...google it...it uses lemon zest although recipe talks about it but doesn't tell you to add it..juice and zest lemon and add it to the apple mixture. Use pillsbury refrigerated pie crust..not frozen. It's easy and super good. I used honey crisp and Granny Smith apples.

Joy of cooking apple pie ii. Not the first one, the second one. The key is that you cook the apples before putting them in the pie so you don't end up with that big gap as the apples cook down

allrecipes.com has an amazing apple pie recipe called "Grandma Opa's Apple Pie" or something like that.

Try this: it's a recipe for caramel pecan apple pie. Instead of adding the caramel on top when you bake it, you could drizzle it on before reheating in the oven. I've gotten tons of compliments on this pie. Good luck!

http://www.tasteofhome.com/Recipes/Caramel-Pecan-Apple-Pie

Sigh..my parents decided to host Thanksgiving dinner at their house and have invited in-laws as well. There will be 12 of us total. My mom has now entered freak out mode realizing how much stuff he has to have prepared. They get along great with in-laws (have actually met up with them without DH and myself) but my mom cares WAY TOO MUCH about what other people think of her, so she is going all out for Thanksgiving. *sigh*. I'm already in charge of apps and am getting there at the crack of dawn to help with soup and sides. She's preparing as much as she can in advance but my brother (who lives with them) is utterly useless and my dad is not much of a chef. My mom guilt tripped me into baking an apple pie even though I'm not much of a baker. She insists that it is homemade, even though I told her I'd buy one. Does anyone have a recipe I can make the day before and reheat on Thanksgiving?