The weather is finally cooling down here in San Diego county, and as I break out my favorite fuzzy socks, chic boots and cozy flannels, I only have one thing on my mind: Thanksgiving. More specifically, I cannot get my aunt’s apple pie out of my mind.

My Aunt Michelle has always been the baking queen. Her passion helped spark my passion for baking.

Being the avid baker Auntie Shell is, she has tried many methods to create the perfect pie crust. From food processor to pastry cutter, shortening to butter, what she hasn’t tried is a premade store-bought crust. To do so, would equate to boxed mashed potatoes or canned yams in her house. Auntie Shell said that “pie crust is a delicacy worthy of the effort it takes to make it from scratch.”

Crust

• 2 cups flour (Auntie Shell recommends King Arthur’s)
• ¾ cup frozen, unsalted butter
• ½ cup ice cold water
• ½ teaspoon salt

(If you’re feeling the fall spirit a little extra, add a little cinnamon and sugar to the pie crust)

First, sift flour and salt together. Then, grate (yup, use a cheese grater) the butter into the bowl of flour, being mindful that it’s important for your butter to stay cold. If you let the butter get warm, your crust will lose it’s flakiness. Toss the butter throughout the flour, being careful to never over handle. Slowly add the cold water mixing gently with a wooden spoon until your dough holds together.

Break the dough into two not-so-equal parts. The smaller will be for your lattice. GENTLY roll out pie crust. Place in pie pan (Stoneware is the best, but glass would suffice) and let some excess hang over the sides on the pan.

Filling (the good part)

• 3 to 4 Fuji apples and 3 to 4 Granny Smith apples – All peeled, cored & thinly sliced (or choose another set of apples with the combination of sweet and tart)
• ⅔ cup brown sugar
• 2 tablespoons flour
• 1 tablespoon cornstarch
• 1 teaspoon cinnamon
• ¼ tsp nutmeg (freshly grated is best)
• ¼ tsp cardamom (optional)

Toss the apples in lemon juice. Mix other ingredients in and then toss apples in.

Put filling into pie pan. Roll out the smaller dough you set out earlier, and cut eight strips with pizza cutter. Form overlapping lattice over filling and create fluted edge. Brush crust with egg wash (1 egg white mixed with 1 tablespoon water). Sprinkle with sugar (raw sugar or large sugar crystals work well). Cover edges with foil. Bake at 375 degrees Fahrenheit for 25 minutes. Remove foil and bake for 25 more minutes. Watch your pie for that perfect golden brown top!

Voila! The perfect pie to your fall season is complete. Top with vanilla bean ice cream and don’t share with your loved ones.