A Little Down Time and an Apple Pie

The past few weeks, months really, have been extremely busy. With the holidays upon us I am afraid they will only get busier. J is gone the next two weeks for work then we fly out to see my family in Portland for Thanksgiving and fly out again the next week to see one of my most wonderful friends get married. The following four weeks after that are filled with more traveling, guests in town, and holiday parties.

So in order to enjoy this one small weekend of having nothing on our agenda guess what we did?

NOTHING!

Yesterday all I did was hit up Whole Foods for some breakfast staples and we ate, cooked, cleaned, hung art, laughed, laid around the house, listened to music and did laundry. It was perfect. We never have a day where we literally don't go anywhere or see friends. Jesse made his famous red wine braised short ribs which is my favorite meal he makes. It's amazing. And I baked an apple pie to accompany it. We settled on the couch with apple pie ala mode and watched Ruby Sparks. It was so wonderful.

Today involved yoga and brunch with beignet bigger than my hand at Brenda's French Soul Food (which I HIGHLY recommend) with one of my dear friends followed by errands.

My pie came out delicious and I can't imagine using any recipe but this one for the rest of my life since it is so perfect. I did use Trader Joe's crust rather than make my own. My small kitchen with zero counter space makes pie crust making a chore.

The best apple pie you will ever bake

Perfect Apple Pie

• 6 cups peeled, thinly sliced apples (I use a combination of 6 different apples, macintosh and granny smith are musts)
• 3/4 cup sugar
• 2 tablespoons all Purpose Flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 tablespoon lemon juice

Preheat over to 425 degrees F

Peel, core and chop apples. Put in mixing bowl. Add ingredients in order listed here. Stir until apples are all coated.

Arrange your pie crust in glass pie pan

Pour apple in

Place top crust over

Arrange edges to your style preference

Cut a shape in middle of top pie crust (I usually use a cute leaf cookie cutter)

Cover edges with foil to avoid burning

Place pie in oven for 45 minutes

Take out and let cool an hour before serving