The Best Apple Pie EVER


1 recipe pastry for a 9 inch double crust pie
8 Granny Smith apples - peeled, cored and sliced
1/2 cup unsalted butter
3 tbsp all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup brown sugar
1 heaping tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla


 Place the peeled, cored, and sliced apples in a large bowl. Set aside.

 Preheat oven to 425F.

In a medium sauce pan, melt butter over medium heat. Add the 3 tbsp of flour and mix well, forming a paste. Add the water, sugars, cinnamon, nutmeg, and vanilla and mix well. Bring to a boil for 1 minute, then reduce heat to a simmer for an additional minute
Remove from heat and reserve about 1/3 cup of filling for pie crust. Add remaining filling to apples. Toss well.

Pour apples into prepared pie crust, mounding slightly. Top with second pie crust (lattice design, etc). Brush the remaining 1/3 cup caramel filling over the crust.

Cover the pie loosely with aluminum foil. I lightly spray the foil so it does not stick to the pie. Place the pie on top of a cookie sheet (to catch any drips) and bake at 425F for 10-12 minutes. Reduce the heat to 350F and bake for another 50 minutes (remove the foil the last 10 minutes to let the crust brown), or until done.  The pie is done when the crust is golden-brown and the apples are soft when pierced with a fork.

Garlic Parmesan Skillet Rolls Recipe


1 can jumbo biscuit dough
4 tbsp unsalted butter melted
3 garlic cloves minced
1/2 tsp dried oregano
1/2 tsp dried parsley
2 tbsp grated Parmesan cheese


Preheat oven to 375 degrees F. Grease cast iron 10" skillet. 

Cut each biscuit in half. Roll each piece to shape into a ball. Set aside. 

In a small bowl, mix melted butter, garlic, Parmesan cheese, oregano and dried parsley. 

Dip each ball of dough into butter. Place in skillet. Repeat with all rolls. Leave a little bit of space between rolls so they have room to rise. 

Bake rolls in skillet for 18 to 20 minutes or until the tops are golden.