Salted Caramel Apple Tart | Cute Teacher Gifts

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNi3dH3p72Y4BC4PoOwzxZZuhpur5KZwDTjDKYZs9jAEWOwpdtOGXwJCwGCm4D_viodxRFW4m_PN1Ub4xA3UY0eC0-RTbHKIlXaKrS_-Wdhl45MwgIfE2hLP6LleKHibpYAIMvE4s-TfAF/s1600/IMG_3862.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNi3dH3p72Y4BC4PoOwzxZZuhpur5KZwDTjDKYZs9jAEWOwpdtOGXwJCwGCm4D_viodxRFW4m_PN1Ub4xA3UY0eC0-RTbHKIlXaKrS_-Wdhl45MwgIfE2hLP6LleKHibpYAIMvE4s-TfAF/s1600/IMG_3862.JPG" width="640" /></a></div>  <br />Who doesn't love a mini dessert?  Especially when they are filled with spiced apple filling and topped with salted caramel.  They make a darling gift when wrapped up or a cute presentation for dinner topped with ice cream (and more caramel and sea salt, of course).<br /><br />Emma and I made these to give to her teachers as a Back-to-School present.  We thought it'd be better than just the classic Apple!  I've listed all of the packaging details below.<br /><br />I love these Petite Tart Pans - I think they look very professional.  It can be so hard to find elegant, unadorned bakeware unless you are a professional baker.  These are fantastic - and disposable.  They are incredibly sturdy and have a non-stick coating that allow you to take the tart of the pan easily, if you'd like.  I can't wait use them to make pecan tarts with a shortbread crust... and individual brownies like those from the Barefoot Contessa's new book.<br /><br /><a data-pin-config="beside" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2014%2F08%2Fsalted-caramel-apple-tart-cute-teacher.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-9F8HlkTRhC8%2FU_tHwMQML4I%2FAAAAAAAAYm0%2F6B8uu3vDV6w%2Fs1600%2Fsalted-caramel-apple-tarts.jpg&description=Salted%20Caramel%20Apple%20Tarts%20for%20Teachers%20Gift"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><!-- Please call pinit.js only once per page --><script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script><br /><br />You can make homemade <a href="http://jennysteffens.blogspot.com/2012/10/salted-caramel-sauce-caramel-apples.html">Salted Caramel sauce (my recipe here)</a>, or use a store-bought, then add sea salt to it.  If you've never made it homemade before, I highly recommend it - there is nothing quite like it and it is very easy.   <br />  <br /><span style="background-color: #f7f7f8; font-size: 14px;">Sign-up </span><a href="http://mad.ly/signups/118273/join" style="background-color: #f7f7f8; font-size: 14px;">here</a><span style="background-color: #f7f7f8; font-size: 14px;"> for my </span><a href="http://mad.ly/signups/118273/join" style="background-color: #f7f7f8; font-size: 14px;">Printable Recipes</a><span style="background-color: #f7f7f8; font-size: 14px;">.</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheCF3RshZDb-nMGCPKR-f-9PedeJHG3SUDVmmfNXmhDyb5uwMF0thoOlyZ2chusNKm08sbztCIK9qWjprl4Du0YlRrbjN-9XNUyOvCheZfOFZTUTKSz1GONIkTERQeOqwIyRyT9Qevt4eO/s1600/salted-caramel-apple-tarts.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheCF3RshZDb-nMGCPKR-f-9PedeJHG3SUDVmmfNXmhDyb5uwMF0thoOlyZ2chusNKm08sbztCIK9qWjprl4Du0YlRrbjN-9XNUyOvCheZfOFZTUTKSz1GONIkTERQeOqwIyRyT9Qevt4eO/s1600/salted-caramel-apple-tarts.jpg" width="425" /></a>Salted Caramel<br /><i><span style="font-size: large;">Apple Tarts</span></i><br /><br /><a data-pin-config="beside" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2014%2F08%2Fsalted-caramel-apple-tart-cute-teacher.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-9F8HlkTRhC8%2FU_tHwMQML4I%2FAAAAAAAAYm0%2F6B8uu3vDV6w%2Fs1600%2Fsalted-caramel-apple-tarts.jpg&description=Salted%20Caramel%20Apple%20Tarts%20for%20Teachers%20Gift"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><!-- Please call pinit.js only once per page --><script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script><br /><i>makes 4 tarts</i><br /><br /><a href="http://jennysteffens.blogspot.com/2012/11/how-to-make-prettiest-pie-crust-pie.html">My Easy Pie Crust Recipe</a> <br />4 apples<br /><div>1 teaspoon of orange zest<br />2 tablespoons freshly squeezed orange juice<br />1/4 cup sugar<br />2 tablespoons of flour<br />1/2 teaspoon salt<br />3/4 teaspoon cinnamon</div><div>...</div><div>Caramel Sauce (store-bought or <a href="http://jennysteffens.blogspot.com/2012/10/salted-caramel-sauce-caramel-apples.html">my homemade</a>, recipe here)</div><div>Sea Salt<br /><a href="http://jennysteffens.blogspot.com/2012/11/how-to-make-prettiest-pie-crust-pie.html"></a></div><div></div><div>Begin by making the pie dough from My Easy Pie Crust Recipe (link above).  Let it rest in the refrigerator while you prepare the apple filling.<br /><br /></div><div></div><div>For the packaging we used :<br /><a href="http://everyday-occasions.myshopify.com/collections/new-for-fall/products/brown-tart-pans">Disposable Tart Pan, $6 for 10</a> <br /><a href="http://everyday-occasions.myshopify.com/collections/new-for-fall/products/twine">Jute Twine, $5</a><br /><a href="http://everyday-occasions.myshopify.com/collections/new-for-fall/products/everyday-tags-cards-edgartown-sand">Edgartown Sand Tag, $8 for 10</a><br /><a href="http://everyday-occasions.myshopify.com/collections/gift-wrap/products/cello-bags-mini-small-medium-large">Large Cello Bag</a><br /><a href="http://everyday-occasions.myshopify.com/collections/new-for-fall/products/linen-tea-towels-cocktail-napkins-natural-multi-stripe">Multi Stripe Linen Tea Towel, $30 for 2</a></div><div></div><br /><span style="background-color: #f7f7f8; font-size: 14px;">Sign-up </span><a href="http://mad.ly/signups/118273/join" style="background-color: #f7f7f8; font-size: 14px;">here</a><span style="background-color: #f7f7f8; font-size: 14px;"> for my </span><a href="http://mad.ly/signups/118273/join" style="background-color: #f7f7f8; font-size: 14px;">Printable Recipes</a><span style="background-color: #f7f7f8; font-size: 14px;">.</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidWjsbX7fd8TvOJwoksgeVnaIlDZ7qPRjuoDwl9C4QWNcN4T7LsDyABhIK0POJF60tRS1da90akak0lzVDCObII2eM6icxcOdM67cMqIT8wd0r6KdpeHdyZOecITZK1QHlC0F9NFNmCpWL/s1600/IMG_3743.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidWjsbX7fd8TvOJwoksgeVnaIlDZ7qPRjuoDwl9C4QWNcN4T7LsDyABhIK0POJF60tRS1da90akak0lzVDCObII2eM6icxcOdM67cMqIT8wd0r6KdpeHdyZOecITZK1QHlC0F9NFNmCpWL/s1600/IMG_3743.JPG" width="640" /></a></div><br />To start, cut apples into thin wedges - while cutting out the cores.  I leave the peel on because I like the color.<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBgSsWKioTnv8Yok55Zg4VUXQT43XphhFKB_nc5Ej25xf9r66_NZ65s3i7FK16do7GtXNrI7z3vCBeuX5qXboREHEFXXTfgczsm5LYYnEofPjO79cZ-UXq6fKyzsKp2ucQPXIIfvM2r2dN/s1600/IMG_3841.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBgSsWKioTnv8Yok55Zg4VUXQT43XphhFKB_nc5Ej25xf9r66_NZ65s3i7FK16do7GtXNrI7z3vCBeuX5qXboREHEFXXTfgczsm5LYYnEofPjO79cZ-UXq6fKyzsKp2ucQPXIIfvM2r2dN/s1600/IMG_3841.JPG" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;">Emma likes to wear her baking gloves all of the time... you can never be too cautious!  ; )</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3r8E5biK0MjJFaMtzkTqVqzjVEnPxaDUDc97OMlK5cWD-gb8Y3-L4ZmSvClNFLx8QnWm5Hnl3K16Si-6urcxKFM-LFdHyVVK-S7CJJaRs7sN3lrlaS2XitAcNNjMBKddZThs8cJ41EGvB/s1600/IMG_3744.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3r8E5biK0MjJFaMtzkTqVqzjVEnPxaDUDc97OMlK5cWD-gb8Y3-L4ZmSvClNFLx8QnWm5Hnl3K16Si-6urcxKFM-LFdHyVVK-S7CJJaRs7sN3lrlaS2XitAcNNjMBKddZThs8cJ41EGvB/s1600/IMG_3744.JPG" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Zest the orange.  Don't skip this part - it adds so much flavor!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0tWy6wFL_qTdpmBLsZ6yTzlEQV4TfLGitshBqDI6pABfOxacn9DvhQ9gE53vxuAzAzXpFl4iJ6SGUoScrYfyG8d7Rz_OGh-G4fquOYzW6yBY4qE33ndCQASMOyeCXmPy4MDVxjLsYS-JA/s1600/IMG_3747.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0tWy6wFL_qTdpmBLsZ6yTzlEQV4TfLGitshBqDI6pABfOxacn9DvhQ9gE53vxuAzAzXpFl4iJ6SGUoScrYfyG8d7Rz_OGh-G4fquOYzW6yBY4qE33ndCQASMOyeCXmPy4MDVxjLsYS-JA/s1600/IMG_3747.JPG" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Add zest, orange juice, cinnamon, salt and sugar to the apples.  Toss to coat.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Y6-B79Ay3eSfw-srcFd4JmSx-6TMiQNZY0v4zk9VJMT5wP7ulyrzbpHzRuRSwnoyuPAbb8o1arQOjMIVRZ34j9GxzbHCmfcrajOiLxtd2AB4ANpWg-4ODZlQt3JFgMRyb65aC6onyjNh/s1600/IMG_3754.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Y6-B79Ay3eSfw-srcFd4JmSx-6TMiQNZY0v4zk9VJMT5wP7ulyrzbpHzRuRSwnoyuPAbb8o1arQOjMIVRZ34j9GxzbHCmfcrajOiLxtd2AB4ANpWg-4ODZlQt3JFgMRyb65aC6onyjNh/s1600/IMG_3754.JPG" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Roll out the crust on a well floured board.  Trace the tart pans about 1-inch bigger with a small knife.</div><div class="separator" style="clear: both; text-align: center;"><br /></div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBMzlWV_grj2sj386bpJ82K8hkhxws5EVNh5y2OItfIoJdQYqXrWHAnz1KRSDtivYsgMIjt9kZpeVS5TWjz31_6ozbEvKfART27_lesYMKxG4QCyDNty4q8VEO8gPNz-UJqlXXE0gF-rjL/s1600/IMG_3756.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBMzlWV_grj2sj386bpJ82K8hkhxws5EVNh5y2OItfIoJdQYqXrWHAnz1KRSDtivYsgMIjt9kZpeVS5TWjz31_6ozbEvKfART27_lesYMKxG4QCyDNty4q8VEO8gPNz-UJqlXXE0gF-rjL/s1600/IMG_3756.JPG" width="640" /></a><br /><br /> Press the dough into the pans and pinch off the excess.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgpKotLlKAtG37lqyA5XSUJo_tODFz3nElK7KlzmMN3Agii6nPWSsQfroMszE88rt_82IC3BHZCqW1ZvquawvCmhpohhaKfRJrF9ftHYQKmDR9TygpaCbaQ5LS2Jz8TmsZawjM_YZ6Oqv6/s1600/IMG_3759.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgpKotLlKAtG37lqyA5XSUJo_tODFz3nElK7KlzmMN3Agii6nPWSsQfroMszE88rt_82IC3BHZCqW1ZvquawvCmhpohhaKfRJrF9ftHYQKmDR9TygpaCbaQ5LS2Jz8TmsZawjM_YZ6Oqv6/s1600/IMG_3759.JPG" width="640" /></a></div><br />Fill with the apples. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-KR7fknSL5434BrGIMeqn1CohEgZIsbOW_LBSNnQHlASpAO6khH6tJTAKRdn71p_re6IFUYfRpu8apqXzZQLKOgrQkmhCl8c8NAGysLTUoqPzSaMg-YKNoXRtbDWkjuaSQUs_upSuUlTq/s1600/IMG_3761.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-KR7fknSL5434BrGIMeqn1CohEgZIsbOW_LBSNnQHlASpAO6khH6tJTAKRdn71p_re6IFUYfRpu8apqXzZQLKOgrQkmhCl8c8NAGysLTUoqPzSaMg-YKNoXRtbDWkjuaSQUs_upSuUlTq/s1600/IMG_3761.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">I like to pile them in, over the top because they do cook down.  </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Bake at 350 degrees for 25-30 minutes until browned on top.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsukJ35wlAmWsd1RMvlJVw7M4yizFR7xhIYilL5q7OqOVJ86QdwomxsXxn7kxxX_zztF6_q1SmuN0N6uLuBtxk-iFvPPmCuf5ioMY758zhtR5mRE9NN6E8ecYazK_KVa2rtxUEvPRBc1lH/s1600/IMG_3847.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsukJ35wlAmWsd1RMvlJVw7M4yizFR7xhIYilL5q7OqOVJ86QdwomxsXxn7kxxX_zztF6_q1SmuN0N6uLuBtxk-iFvPPmCuf5ioMY758zhtR5mRE9NN6E8ecYazK_KVa2rtxUEvPRBc1lH/s1600/IMG_3847.JPG" width="640" /></a></div><br />After baking, and before serving, drizzle on <a href="http://jennysteffens.blogspot.com/2012/10/salted-caramel-sauce-caramel-apples.html">Caramel</a> and then sprinkle with Sea Salt.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBoAergbUe1KB2fftHzdLQn_WhI7Rq8aE_ykIgwSPWp2l8RdcBO43z_mazlnx02US1ZBp6GnQjejU30xpujWwu6znYnWP1mww4zZqg98WEiYfXUKTY0G3XxAItm6TQnz2r1QU70-Zl74M7/s1600/IMG_3862.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBoAergbUe1KB2fftHzdLQn_WhI7Rq8aE_ykIgwSPWp2l8RdcBO43z_mazlnx02US1ZBp6GnQjejU30xpujWwu6znYnWP1mww4zZqg98WEiYfXUKTY0G3XxAItm6TQnz2r1QU70-Zl74M7/s1600/IMG_3862.JPG" width="640" /></a></div><br />For serving, warm in microwave or oven, then top with ice cream and more caramel and sea salt.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw15q_s49YYUoaqEnlPHrmMuXWd3wJJCNA1cmnP6gVZz1ePLO4SdTTTEXPtnQs6oPG9VPAnO73T6EhPN3PiQ-__spvgJ2GHrf-G4XbyRnKFsEd4QPpBSkTKgXqUZBQ1haDLBL99M-E_fko/s1600/IMG_3844.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw15q_s49YYUoaqEnlPHrmMuXWd3wJJCNA1cmnP6gVZz1ePLO4SdTTTEXPtnQs6oPG9VPAnO73T6EhPN3PiQ-__spvgJ2GHrf-G4XbyRnKFsEd4QPpBSkTKgXqUZBQ1haDLBL99M-E_fko/s1600/IMG_3844.JPG" width="640" /></a> <br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Happy <i>almost</i> fall baking!</div><a data-pin-config="beside" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2014%2F08%2Fsalted-caramel-apple-tart-cute-teacher.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-9F8HlkTRhC8%2FU_tHwMQML4I%2FAAAAAAAAYm0%2F6B8uu3vDV6w%2Fs1600%2Fsalted-caramel-apple-tarts.jpg&description=Salted%20Caramel%20Apple%20Tarts%20for%20Teachers%20Gift"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><!-- Please call pinit.js only once per page --><script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>

Salted Caramel Apple Tart | Cute Teacher Gifts

  Who doesn't love a mini dessert?  Especially when they are filled with spiced apple filling and topped with salted caramel.  They make...

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Spiced Apple Pie | Fall Favorite Desserts

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRC4OSEEFvqVlxRivKvNmYmGKXUUwrWHlptNXuia9o8K8SJv2VuozjrFmM0evcOsffQdHR9OiDUegU-5TnvWM4vnTzneN63vNZo6rZ50zLdT8lcuFsJyvXe1kGTIM5jjthwn4HeaRub6A/s1600/IMG_1579.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRC4OSEEFvqVlxRivKvNmYmGKXUUwrWHlptNXuia9o8K8SJv2VuozjrFmM0evcOsffQdHR9OiDUegU-5TnvWM4vnTzneN63vNZo6rZ50zLdT8lcuFsJyvXe1kGTIM5jjthwn4HeaRub6A/s640/IMG_1579.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a data-pin-config="beside" data-pin-do="buttonPin" href="http://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F09%2Fspiced-apple-pie-fall-favorite-desserts.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-rCzn4wYseEM%2FUkGjpysD1oI%2FAAAAAAAAT10%2FArY8A5tyFTk%2Fs640%2Fapple-pie_03.jpg&description=Classic%20Spiced%20Apple%20Pie%20%2B%20Perfect%20Pie%20Crust%20Tutorial"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I haven't always been a fan of apple pie.  In fact, my first real apple pie moment wasn't until last year when I made this <a href="http://jennysteffens.blogspot.com/2012/10/apple-cranberry-crisp-comforting.html">Apple Cranberry Crisp</a> made with orange juice and zest along with cinnamon and nutmeg.  For me, the addition of the orange made everything work together so perfectly and it added a new dimension of flavor.  While baking, my house smelled like hot mulled cider - typically simmered with orange peel.  </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">With that recipe in mind, I created this classic Apple Pie recipe that is also laced with orange zest and juice.   You might remember I featured my <a href="http://jennysteffens.blogspot.com/2012/11/how-to-make-prettiest-pie-crust-pie.html">"How to Make a Pretty Pie" tutorial and recipe</a> last year before Thanksgiving.  We used that recipe and technique when making this pie - Emma helped me make and roll it out (which is so easy to make, by the way) even with the additional extra pair of hands and toes that seem to be becoming her favorite cooking utensil.  </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">If you've never made a pie before, it can seem daunting.  But, you really should try it.  It is so satisfying to make something so pretty, so comforting and so classic.  And the good thing about pies is the more rustic looking the better... </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI9U19SirLKljcIoB8odb9NPNCdY7Ow1HoyfanplhO2lLidWd-Pz2x8Lx74UktR0qsIuXv5GcgBRS1BE6CWVcy_v49JyRq_BkM73FV_1nFawxmF-GOqQWQhxarUJMjSnjWec4hEzPdTpU/s1600/apple-pie_03.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI9U19SirLKljcIoB8odb9NPNCdY7Ow1HoyfanplhO2lLidWd-Pz2x8Lx74UktR0qsIuXv5GcgBRS1BE6CWVcy_v49JyRq_BkM73FV_1nFawxmF-GOqQWQhxarUJMjSnjWec4hEzPdTpU/s640/apple-pie_03.jpg" width="424" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaWE4NXOal0irX2A0W6VrYxaAPTkzrwhfg0onFFHLhyphenhyphenul3sGxvpMyiescxl-Qp5KLdvNz6n2ho3AUhTnE9EPG50EbYVZM1o3akC1ZREBOThCAB1SznCPemOb1rf-XVapzkWd3uVRHmxNw/s1600/IMG_1640.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaWE4NXOal0irX2A0W6VrYxaAPTkzrwhfg0onFFHLhyphenhyphenul3sGxvpMyiescxl-Qp5KLdvNz6n2ho3AUhTnE9EPG50EbYVZM1o3akC1ZREBOThCAB1SznCPemOb1rf-XVapzkWd3uVRHmxNw/s1600/IMG_1640.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"> </a> Spiced</div><span style="font-size: large;"><i>Apple Pie</i></span><br /><a data-pin-config="beside" data-pin-do="buttonPin" href="http://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F09%2Fspiced-apple-pie-fall-favorite-desserts.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-rCzn4wYseEM%2FUkGjpysD1oI%2FAAAAAAAAT10%2FArY8A5tyFTk%2Fs640%2Fapple-pie_03.jpg&description=Classic%20Spiced%20Apple%20Pie%20%2B%20Perfect%20Pie%20Crust%20Tutorial"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a> <br /><div><br /><i>New! <a href="http://mad.ly/signups/118273/join"><span style="background-color: #f7f7f8;">Printable Recipes</span>, here.</a></i><br /><br />2 pounds Granny Smith apples</div><div>2 pounds Braeburn apples<br />1/2 orange, zested<br />3 tablespoons freshly squeezed orange juice<br />1/3 cup sugar, plus 2 tablespoons to sprinkle on top<br />1/4 cup all-purpose flour<br />1 teaspoon kosher salt<br />3/4 teaspoon ground cinnamon<br />1/2 teaspoon ground nutmeg</div><div>3 tablespoons of butter<br /><a href="http://jennysteffens.blogspot.com/2012/11/how-to-make-prettiest-pie-crust-pie.html">My Easy Pie Crust Recipe</a></div><div>1 egg for egg wash</div><div><br /><br />In the photos, I used my<a href="http://everyday-occasions.myshopify.com/collections/linens"> Natural Linen Tea towel (2 for $24)</a> that are a new addition to my store for Fall.  I had a rush for orders on them last week when I first posted the photo, but will be restocked to ship more by October 4th.  You can go ahead and place an order now to make sure you get your name on a pair in this shipment.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij3gkgs_MxAkKqzPJuzPpltZj7DU8oYrTfmmfI2e8miuZlgRoKZv9J0vjgRBuXRXPMYaxdUx82slhG4oGyInECdirHJaHVIUXNIATW6hOC9e33UzwjzbCJc0BdKJ2QkV2ILwVn_LmJ_lI/s1600/IMG_1541.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij3gkgs_MxAkKqzPJuzPpltZj7DU8oYrTfmmfI2e8miuZlgRoKZv9J0vjgRBuXRXPMYaxdUx82slhG4oGyInECdirHJaHVIUXNIATW6hOC9e33UzwjzbCJc0BdKJ2QkV2ILwVn_LmJ_lI/s640/IMG_1541.JPG" width="640" /></a></div><br />Here are the dry ingredients for the pie dough mixed with the butter in my mini food processor - I had to make it in two batches - which worked great because I needed two crusts for a top and bottom.  <br /><br />Again, the recipe is here :  <a href="http://jennysteffens.blogspot.com/2012/11/how-to-make-prettiest-pie-crust-pie.html">"How to Make a Pretty Pie" tutorial and recipe</a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZtq_51ONVLosU_xReCZH4Smi7oqBv2i4G4iR10Wz3Wlgl8LMYlL5GgEqPEtk6ymQYO4Nt5QPPrKG8XeEMQsgJ7h8FBr8_Y3vodFcQFuMh-HG3LCk-rCx9-Db3yb_OiZJnzd7wV43b5ik/s1600/IMG_1542.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZtq_51ONVLosU_xReCZH4Smi7oqBv2i4G4iR10Wz3Wlgl8LMYlL5GgEqPEtk6ymQYO4Nt5QPPrKG8XeEMQsgJ7h8FBr8_Y3vodFcQFuMh-HG3LCk-rCx9-Db3yb_OiZJnzd7wV43b5ik/s640/IMG_1542.JPG" width="640" /></a></div><br />And here it has come together after the addition of cold water.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS4PqXA-6YGr30EOsCp10xdTU3Es0mINLB7c0chA8JpbjZRiWkgERhNGtk7W-7PihWgMhzqNk4AUjYr0mxj386IsXGCuO6XPEPPv8toXts8BcLP_39hpq7atLfSA5kjkAyqqgLg1YeMJM/s1600/IMG_1560.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS4PqXA-6YGr30EOsCp10xdTU3Es0mINLB7c0chA8JpbjZRiWkgERhNGtk7W-7PihWgMhzqNk4AUjYr0mxj386IsXGCuO6XPEPPv8toXts8BcLP_39hpq7atLfSA5kjkAyqqgLg1YeMJM/s640/IMG_1560.JPG" width="640" /></a> <br /><br />I found a great new use for the <a href="http://everyday-occasions.myshopify.com/collections/baking-supplies">parchment sheets</a> (that I carry in my online store, <a href="http://everyday-occasions.myshopify.com/collections/baking-supplies">here</a>).  You know how you are usually supposed to chill the dough before rolling out and baking?  The reason for that is so when the pie bakes, the butter is still cold and puffs up in the hot oven, creating a flaking crust.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyPOBPDsgVi4iEanlH8NNJffLDOnrKFir31zZF6bazeKTo9MBrIy6bNJ6uzx5FqAS-wCNlkYNnIjRDnBtjCcu4lRhZNXPg3UrYyoxGy0juZqaISiU9_KdDlRujgg9m5KprQvdZJm9bzRM/s1600/IMG_1546.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyPOBPDsgVi4iEanlH8NNJffLDOnrKFir31zZF6bazeKTo9MBrIy6bNJ6uzx5FqAS-wCNlkYNnIjRDnBtjCcu4lRhZNXPg3UrYyoxGy0juZqaISiU9_KdDlRujgg9m5KprQvdZJm9bzRM/s640/IMG_1546.JPG" width="640" /></a></div>  <br />Well, instead of refrigerating, then rolling, we rolled the just processed dough out onto the parchment sheet (while it was still nice and soft), then refrigerated it.  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXMBrAGKqKsWJejXYzWVF8kFm8nFYA0rUOe84bcS4cBx2ybQ0QD1eQolsIQuSf9dinUERYjotpXtr7SerMLi91JzMsBhVK_I8Klxae91EoFWRjQ0e5Mn-IyTnjJFiLH4GxGtqgQAU7WJk/s1600/IMG_1549.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXMBrAGKqKsWJejXYzWVF8kFm8nFYA0rUOe84bcS4cBx2ybQ0QD1eQolsIQuSf9dinUERYjotpXtr7SerMLi91JzMsBhVK_I8Klxae91EoFWRjQ0e5Mn-IyTnjJFiLH4GxGtqgQAU7WJk/s640/IMG_1549.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">  </div><div class="separator" style="clear: both; text-align: center;">I rolled both pieces of dough out, then stacked them on top of each other on a baking sheet to chill in the refrigerator for about 30 minutes.  </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBE-MtqMy8txUvwFq2nOcSsC8ZQwzy_JkNIAJSgz3205onwqRlVm12MZRmb-kuI_kZ7nHVhuGEDOmVu0MefZzctnwxPx3PJp655iqEZHrwO04q3gskqJRLCS6pmgSlKPCnxhSKal-woiY/s1600/IMG_1551.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBE-MtqMy8txUvwFq2nOcSsC8ZQwzy_JkNIAJSgz3205onwqRlVm12MZRmb-kuI_kZ7nHVhuGEDOmVu0MefZzctnwxPx3PJp655iqEZHrwO04q3gskqJRLCS6pmgSlKPCnxhSKal-woiY/s640/IMG_1551.JPG" width="640" /></a></div><br />Here is my mix of Braeburn & Granny Smith apples.  Plus 1 orange. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ogtxRb_7bDgSLIZWVRgljca4h-6zu1HX93anXaDS-5J61D9LaAM6rZ2joOue1my8QUSc_omBMM9E4Yjss7y52kkV93U6mYHseR15HqZwEoyVc1oIWMH7caordPGXBbquuE0P2LJWLUM/s1600/IMG_1553.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ogtxRb_7bDgSLIZWVRgljca4h-6zu1HX93anXaDS-5J61D9LaAM6rZ2joOue1my8QUSc_omBMM9E4Yjss7y52kkV93U6mYHseR15HqZwEoyVc1oIWMH7caordPGXBbquuE0P2LJWLUM/s640/IMG_1553.JPG" width="640" /></a></div><br />I hate peeling apples (and potatoes and carrots, for that matter) so I don't.  You can if you want, but I think by the time they bake in the pie, it doesn't really matter.  I like to slice them really thin so they stack nicely to create a tall layered pie.  When the thin pieces are stacked, they make each piece sturdy so it doesn't fall apart when you slice it.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeEJJW1uaNbOD9EF0dEQ23lrRgxmETnYSInfA4HO9VrijOP-rQhe5qBQQ2_3Lf33gyZAepiAybNoX4Vo43Re3rK3-GyurMffndfl0UdprKnFqurrGZIvZdsckLiZgMD8lyR3S3uGR_mXM/s1600/IMG_1555.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeEJJW1uaNbOD9EF0dEQ23lrRgxmETnYSInfA4HO9VrijOP-rQhe5qBQQ2_3Lf33gyZAepiAybNoX4Vo43Re3rK3-GyurMffndfl0UdprKnFqurrGZIvZdsckLiZgMD8lyR3S3uGR_mXM/s640/IMG_1555.JPG" width="640" /></a></div><br />Zest the orange, then juice. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOSRDC5WMbed89Y5kziMdwpGTHff-PPikWdcIyo25ebFL3Y7EIIy1KGszM9gcku49GzwfnxkYYZVyaBzDLEvTMVgO2gaJksydOB6upkTdl95-ChiDg4XcNNyUPv4JqELdQfwUR6k_E4zA/s1600/IMG_1556.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOSRDC5WMbed89Y5kziMdwpGTHff-PPikWdcIyo25ebFL3Y7EIIy1KGszM9gcku49GzwfnxkYYZVyaBzDLEvTMVgO2gaJksydOB6upkTdl95-ChiDg4XcNNyUPv4JqELdQfwUR6k_E4zA/s640/IMG_1556.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Here are the apples tossed with the zest, juice, flour, sugar and spices.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkQVJVqKPzBwWrQR2Emcy5CD02_B79PWSpPdti2lN77zcegS-kFnKBWjTOrIpcR1YPXFLWPxdT44xgiYqmPUGVH28wojc8-M9mv1Dl7_EqM9ds8SNjAIHov8y2ya2l2VbWnR0WASuhQIg/s1600/IMG_1562.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkQVJVqKPzBwWrQR2Emcy5CD02_B79PWSpPdti2lN77zcegS-kFnKBWjTOrIpcR1YPXFLWPxdT44xgiYqmPUGVH28wojc8-M9mv1Dl7_EqM9ds8SNjAIHov8y2ya2l2VbWnR0WASuhQIg/s640/IMG_1562.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">After I took the dough out from the refrigerator, I rolled each piece a little more with the rolling pin to make it easier to manage, then flipped it and put it in the bottom.   Pile the apples in, then dot them with the butter, cut into 1/2 inch cubes.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib62vMwfcfUqv4XZxqssmY3y3-jnnY2Md4iiWIgXwt3sZSUMGx1XrxxeT9K1kNSLZZmXvf2lH1t5Px0uC7lBlst6XDf0tMBfBN_SYj1dQdwvIXN9_XaTzWCw_GOXYOW14zl7ilF83qrWY/s1600/IMG_1569.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib62vMwfcfUqv4XZxqssmY3y3-jnnY2Md4iiWIgXwt3sZSUMGx1XrxxeT9K1kNSLZZmXvf2lH1t5Px0uC7lBlst6XDf0tMBfBN_SYj1dQdwvIXN9_XaTzWCw_GOXYOW14zl7ilF83qrWY/s640/IMG_1569.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Top with the 2nd crust and crimp the edges.  Again, instructions for my crimping method are here : <a href="http://jennysteffens.blogspot.com/2012/11/how-to-make-prettiest-pie-crust-pie.html">"How to Make a Pretty Pie" tutorial and recipe</a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;">I put 6 slits in the top using a small knife.  While I pinch the edges, Emma put her own tiny little pinches on the top crust. </div><div class="separator" style="clear: both; text-align: center;"><br /></div>Make an egg wash by beating 1 egg with a fork.  Brush the top crust with the egg, then generously sprinkle with sugar.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD07TMKZB0ewK7qYW7G2uALCiNVaPCGnwP_c0DIz571bVKtQoQCHFVIHaKcxDrhN8ZlT6CyVK8Qyhil1ZRvOK1h9a2XiULa9cA6enrD8-ODle0fWu0MXYVUFip5iSd9KmNTl-CsdfXSGY/s1600/IMG_1713.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD07TMKZB0ewK7qYW7G2uALCiNVaPCGnwP_c0DIz571bVKtQoQCHFVIHaKcxDrhN8ZlT6CyVK8Qyhil1ZRvOK1h9a2XiULa9cA6enrD8-ODle0fWu0MXYVUFip5iSd9KmNTl-CsdfXSGY/s640/IMG_1713.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Bake at 400 degrees for 45 minutes, then cover with foil, reduce heat to 350 and bake for 30 more minutes.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGltcLAJiv-HY6oeDsRL3NUcPCP0y1kvRIakiX_OsDRVN2SFjVt35YuJARIC5F5jS64OvwFZ5G3VBc10ICgReNJYI6UM0lVh-OgdBPKAFfBPeHUhFpO-oacxGyLVy3JIsrmMj527eDE5o/s1600/IMG_1699.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGltcLAJiv-HY6oeDsRL3NUcPCP0y1kvRIakiX_OsDRVN2SFjVt35YuJARIC5F5jS64OvwFZ5G3VBc10ICgReNJYI6UM0lVh-OgdBPKAFfBPeHUhFpO-oacxGyLVy3JIsrmMj527eDE5o/s640/IMG_1699.JPG" width="640" /></a></div><br />I served this pie on a Sunday night after <a href="http://jennysteffens.blogspot.com/2013/09/braised-short-ribs-cozy-sunday-supper.html">Braised Short Ribs</a> for dinner... oh, did our house smell good. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEh347V-qS2xReS_8G6rQhvVqEnIsv7QCUr5mmHZMzxqaGpJeAEWTzAwtRQzOM_r7j8YcpBYDMoPGBD0gquLSYdRJc7Vi12AshLjSPakTfqwZH5g0RPHniTFmH5c3KLd16P9c-CbzRhbI/s1600/IMG_1693.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEh347V-qS2xReS_8G6rQhvVqEnIsv7QCUr5mmHZMzxqaGpJeAEWTzAwtRQzOM_r7j8YcpBYDMoPGBD0gquLSYdRJc7Vi12AshLjSPakTfqwZH5g0RPHniTFmH5c3KLd16P9c-CbzRhbI/s640/IMG_1693.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">As I mentioned in the previous post about our Sunday Night Suppers, as the air gets cooler I love to fix things that simmer on the stove or in the oven all day (like these <a href="http://jennysteffens.blogspot.com/2013/09/braised-short-ribs-cozy-sunday-supper.html">Short Ribs</a>).   What are some of your favorite feel good Sunday Night Meals?  I'm making my to-make list for Fall and I'd love to know your favorites.  </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2i30jALr3MAkRyoLFD_SkIGxZ4OKfWxu7jsNK1dcF9LNj_7eXi3Yu93WPhWjKc9JPUE5xo5PvlOTwMYbZhlEqLqOBbsnL-ACxsbj8DRwbg9lId4vkzPUZzEtz8hm-hxLShpJqqq3KDYg/s1600/IMG_1723.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2i30jALr3MAkRyoLFD_SkIGxZ4OKfWxu7jsNK1dcF9LNj_7eXi3Yu93WPhWjKc9JPUE5xo5PvlOTwMYbZhlEqLqOBbsnL-ACxsbj8DRwbg9lId4vkzPUZzEtz8hm-hxLShpJqqq3KDYg/s640/IMG_1723.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHL-dzVxZUjyPGUR0XRHzCPqZ7zAIGu0b0-5skx9WFjyjohL3QnT6Pb9AwH7u_tNElmPGuEQ5MJk6U0HKL0zgb-OCvMvmdPfwwQYORxHLrKw4Nxk38iDSsp_uPHgpQMvlqaPP0GrPgtAE/s1600/IMG_1719.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHL-dzVxZUjyPGUR0XRHzCPqZ7zAIGu0b0-5skx9WFjyjohL3QnT6Pb9AwH7u_tNElmPGuEQ5MJk6U0HKL0zgb-OCvMvmdPfwwQYORxHLrKw4Nxk38iDSsp_uPHgpQMvlqaPP0GrPgtAE/s640/IMG_1719.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>

Spiced Apple Pie | Fall Favorite Desserts

I haven't always been a fan of apple pie.  In fact, my first real apple pie moment wasn't until last year when I made this Apple Cra...

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