Tomorrow is Canadian Thanksgiving. This year is very different than Thanksgivings in the past. We aren’t heading to Nana’s for dinner. Dewey caught a plane this morning heading to Emerson Exchange in Denver, CO while Evan and I hang out here. In the past, we’ve always been together either here for Thanksgiving or away for Exchange. This year we decided that it was best to keep Evan in school instead of going away for a week.
I couldn’t quite get behind cooking Thanksgiving dinner for Evan and I so I was thankful when we got an invite to join a friend for dinner. Instead of cooking everything, I get to make Sweet Potato Casserole and Apple Pie. I should have taken a chance and made my own pastry but I decided that making a pie for others was not the best time for first time pastry.
So I grabbed the Philadelphia Cookbook to see if there was an Apple Pie recipe to try. Funnily enough, there was one and it is from Inez, the same lovely lady that submitted the tea cake recipe I made earlier this week.
While the recipe is for only one pie, I am pretty sure she always made 12-inch deep dish pies. The pie crusts I bought were normal 9-inch crusts so the filling recipe above made enough for two pies. Perfect! One to sample (for safety of course) and one to take to dinner.
Nutrition Information:Yield: 16
Amount Per Serving:Calories: 303 Saturated Fat: 4g Sodium: 200mg Carbohydrates: 36g Fiber: 2g Sugar: 7g Protein: 3g
Easy and delicious!