Thanksgiving, a Time For Overdoing Everything

As a self proclaimed chef, I look forward to the holidays. I scour the internet, my cookbooks, magazines I’ve saved, recipes I’ve written, etc. I definitely have an idea of how I want my Thanksgiving to look.

I work a full time (during the holidays, it’s over time) job and have three kids at home. But, I still manage to create and over the top menu and execute it. Don’t worry, it’s not as laborious as it sounds. Plus, cocktails floweth.

Here’s my menu

I managed to make all of it. I started the week before, making apple pies and freezing them, before baking them off. I baked them off on Thanksgiving Day.

How amazing is that? I shocked myself.

Recipe time….

Apple pie

Filling

About 4-5 pounds of firm apples; cored, peeled, sliced. Toss in 2-3 tablespoons cornstarch, 2 cups sugar, 2 tablespoons cinnamon, 1 tablespoon nutmeg, 1 tablespoon ginger, 2 tablespoons lemon juice.

Crust

2 cups flour

2 tablespoons salt

2/3 cup shortening

Cut together.

Stir in 3 tablespoons ice cold water and 3 tablespoons ice cold vodka.

Mix with hands until it comes together. Form into two balls. Wrap and refrigerate for an hour.

Roll out and place into pie plate. Add filling. Top with second crust. Brush with milk. Bake in a 350 degree oven for 45 minutes to an hour.

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