I love Fall. Here in Alabama, we don't get very many seasons. If you ask my husband, we only get two, football season and baseball season. The seasons we do get aren't very consistent but we do get Fall and it's my favorite. Alabama has a beautiful Fall. The leaves are pretty, the weather is nice, and the southern comfort food just can't be beat. One of my favorite comfort foods is apple pie. Nothing beats fresh apples, cinnamon and nutmeg all baked nicely in a crispy crust. This particular Apple Pie came from my husband's great grandmother's recipe. I changed a few things to keep from giving away a sacred family secret ;) but the pie(s) turned out great!
This year, we spent Halloween (or Reformation Day in our family) with some dear friends over dinner and dessert. This pie topped with a dollop of cinnamon whipped cream was the perfect Fall dessert. (CONFESSION: the whipped topping was actually supposed to be ice cream, but it never froze so we threw it in the Kitchen-aid and whipped it instead. Happy mistake. It was delish!)
I started out with a store bought crust. I'm sure back then, DH's great grandmother made her own pie crust. "Ain't nobody got time for that!" The Pillsbury pre-made crusts were still good. Next, I pealed and sliced 3 Granny Smith apples and tossed them in a dash of lemon juice. The lemon juice really seals in the flavor of the apples, but don't get too carried away. Then spread the slices evenly in the pie crust and sprinkle with 1/4 cup of sugar and drizzle with approximately 1/2 of the butter.
Next, mix the flour, cinnamon, nutmeg, and butter until it begins to crumble. Lightly pack the mixture on top of the apples, covering all the cracks. Bake in the oven on 375 degrees for 35-40 mins or until the top is golden brown.Gather up a few friends, pour a glass of sweet tea, and serve warm with our awesome cinnamon whipped cream (recipe below)! Then sit back, relax on the back porch and enjoy the nice Fall weather, it will be gone before you know it.
Dutch Apple Pie
Ingredients:
3 tart apples, peeled and thinly sliced
1 1/2 cup sugar
3/4 cup flour
1 tsp lemon juice
1 stick butter
1/2 tsp nutmeg
1/2 tsp cinnamon
pinch of salt
Slice apples very thin and toss in lemon juice.
Place apples in pie shell and sprinkle with 1/4 cup sugar and half of the butter.
In a mixing bowl, combine remaining sugar, flour, butter, cinnamon, and nutmeg. Work together until spread begins to crumble.
Pack spread evenly on top of apples, patting to cover all of the cracks.
Bake in 375 degrees for 35-45 mins (1 hour if you used a deep dish crust)
Serve hot
Cinnamon Nutmeg Whipped Cream
Ingredients:
1/2 cup sugar
3/4 cup half ad half cream
1 egg yolk, beaten
1/2 cup heavy cream
1/2 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp nutmeg
Instructions:
In a small bowl, beat the egg and set aside. In a saucepan, stir together sugar and half and half over medium to low heat until sugar dissolves and the mixture begins to simmer. Remove the mixture from the heat and slowly whisk half the mixture into the eggs. Pour the egg mixture back into the saucepan and stir in the heavy cream. Return to medium-low heat, stirring constantly until the mixture thickens enough to coat the back of a metal spoon. Remove from heat and stir in vanilla, cinnamon and nutmeg. Chill in the freezer until completely cooled. Using a mixer, whip on high until mixture becomes desired consistency. Refrigerate unused portion in a airtight container.
We bought foam filled pumpkins and squash from Hobby Lobby, the Dollar Tree, and Walmart and a few cans of metallic spray paint (we used Krylon).
I accidentally chipped one, oops! Don't worry, you can't even tell now.
We spread them all out on a drop cloth and had a spray paint party. We ended up doing two coats on most of them; one all over coat, and one light touch up coat.
I couldn't be more excited about how these turned out. They may be my favorite Fall decor. They are definitely the least expensive! This is a huge improvement over the fake orange color they were before. 
