Thomas after the game.
Winnie and I don’t need this anymore!
Thomas is tired of cheering his way to major disappointment, so he’s decided to change his allegiance to a team that can never disappoint (because there are no real expectations). In addition, they have a tradition of academic excellence. At least Virginia scored a full touchdown against USC in their season opener loss. Winnie and I are now proud Wahoos.
A new day!
Filling: 11 small apples, 2/3 cup sugar, 2T flour, lemon, cinnamon, nutmeg
Topping: 1 stick butter, 1/2 cup brown sugar, 1 cup flour
Bottom crust: Pillsbury refrigerated one
1. Preheat oven to 450 and set out the butter to soften.
2. Peel and slice your apples. Place them in a large bowl with sugar, 2 tablespoons flour, juice of half a lemon, and some cinnamon and nutmeg. Stir them up and let them rest while you prepare the topping.
3. For topping, squish together the butter and brown sugar with a fork until creamy. Add 1 cup flour. Slice up the flour and butter mixture with 2 knives until it forms crumbly pieces.
4. Put pie crust into pie pan and press it down with your fingers against the bottom and sides. Pour off all the juice from the apples, then add apples to pie pan and sprinkle the topping on.
5. Bake at 450 for 15 minutes, then reduce heat to 350 and bake about 30-45 minutes longer. If you’re using a glass pie pan, lift it up in the air to see if the crust is cooked on the bottom.
6. Yum yum.