PJ, I' m already a step ahead! My Thanksgiving apple pie is already in the freezer, unbaked. I'll take it out of the freezer on the Tuesday before Thanksgiving and put it in the fridge to thaw, and bake it on Thanksgiving morning. I used the recipe above, with a mixture of Macouns and Cortlands, boiled cider, and Instant Clear Jell for the thickener. I've made this recipe every year for a few years now, and it is, hands down, the best apple pie ever. I borrowed a suggestion from a previous Flourish blog, and sprinkled some panko crumbs over the bottom crust to absorb some of the juices. Unfortunately, this year's pie isn't going to be the prettiest, as I misjudged the amount of dough for the bottom crust (made it too big), so ended up having to fold the excess bottom over the too short top. Looks a little weird, but will probably still be delicious. Everyone should make this apple pie recipe at least once, because it's a winner!

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