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It’s November, and on most days — after sunset — fall arrives at our doorstep. Lakelanders finally get to feel the brisk weather outside, wear cozy sweaters, and get excited about the Holidays. We are only weeks away from curating the perfect Thanksgiving outfit to wear to the living room get-together with family and friends. But let’s not forget about the things that can actually make or break a Thanksgiving celebration: delicious recipes made with love.

Over the next couple weeks, we are compiling our favorite Lakelander magazine recipes so you can start prepping your ideal Thanksgiving meal.

This recipe was originally published in Issue 37. Find more recipes and original article here.

Apple Pie for a 9” Pie Tin

Recipe by Benjamin Vickers

This pie can be baked the day before. When the turkey comes out, turn the oven off and let the apple pie sit in it while you have dinner. It will be warm and ready to slice by the time your table is cleared for dessert! Just don’t forget the ice cream.

Two pie crusts for the top and bottom crust

24 ounces Granny Smith Apples

1 ounce melted butter

1/2 ounce lemon juice

5 ounces sugar

1.5 ounces cornstarch

2 teaspoons cinnamon and other spices

1 teaspoon salt

Line the pie crust so that the apple filling can go right in. Don’t make the filling until you are ready to bake. Preheat the oven to 400°F.

Peel and chop the apples into small chunks

Toss the apples with the butter and lemon juice.

Mix the dry ingredients together, then toss into the apple mixture.

Fill the bottom pie crust with the apple mixture and lay the top crust on top. Seal the crusts together, and cut holes in the top to let steam escape during baking.

Brush the top crust with whisked egg and milk, and garnish with raw sugar if desired.

Bake for about 50 minutes, until the crust is beautifully golden and the filling is thickened and bubbling. Let cool completely.

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