Nothing to worry about, the ride has been sweet.
In no particular order the past 5 months consisted of:
New career for Andy
New job for me
Repatriation (fancy word for moving home)
High school graduation for one kid
Sold a house
Bought a house
Sent younger kid off to camp for the summer
Sent said graduated child off to university (Sniff)
Enrolled the younger one in local high school
Taught younger child to drive (She is a really good driver. I am a terrible, shrieking, sure of certain death passenger. I'm very unhelpful in this process.)
Unpacked 110 boxes of stuff
Wondered why we would move a flattened soccer ball, half used bottles of nail polish, a can of silly string, and a small box of used tea lights from Africa to the United States.
I could go on but I think you get the gist.
And now it is Thanksgiving Day. As I look over that list and flesh out all the details of the past year, there is much to be ON MY KNEES thankful for.
Not the least of which is spending this day with my family. We have spent so many years thinking of them on this day that now I'm pinching myself that we are actually sitting around the same table together.
Can't put off the thanks! To to all we love who are near or far, we are thankful to you for every gift, every blessing, every touch, every word, every comfort—it is all grace!
Happy Thanksgiving!
This pie was the dessert I made for Thanksgiving our first year overseas. It seemed fitting to make it again for our first Thanksgiving back home.
Deep Dish Caramel Apple Pie
Adapted from Epicurious
One recipe of dough for a single pie crust
Streusel:
3/4 cup all purpose flour
6 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
6 tablespoons cold butter cut into small pieces
Filling:
8 apples (I used a mix of Granny Smith and Jonagold) peeled, cored, and sliced
1/4 cup all purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/4 cup granulated sugar
1/4 cup water
3 tablespoons butter
Preheat oven to 375.
In a small mixing bowl combine the 3/4 cup flour, brown sugar, cinnamon, ginger and salt. Cut in the butter until the mixture makes pea sized clumps. Set aside.
In a large mixing bowl stir together the apples, flour, and ground spices. Set aside. Place 1 1/4 cup sugar, and 1/4 cup water in a heavy large saucepan over medium heat. Let sugar dissolve over the heat, do not stir. Keep a careful eye on the caramel. Once the sugar has dissolved and starts to turn golden give the pan a few swirls now and again (about 5-8 minutes). Once the caramel reaches a deep amber color turn off the heat and add the butter. Stir well to combine. Do not walk away from the caramel. Trust me. Do not walk away.
Roll out pie dough and transfer to a deep pie dish (91/2 inch diameter, 1 3/4 inch deep)
Crimp edges decoratively.
Spoon the apples into the pie crust and then pour the caramel over. Place on a parchment lined sheet pan and then press the streusel topping evenly over the top of the pie.
Bake for 1 hour 10 minutes. This is great on it's own, but it is transcendent (that might be a slight exaggeration) with a scoop of vanilla ice cream!
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