I love pies! Mostly fruit pies but I'm not picky. Inspired by the November issue of Bon Appetit, I decided to make a caramelized apple, pecan pie for Thanksgiving dessert. The apple cooking process was a bit fussy but overall it wasn't too demanding. I took a shortcut with the crust and used a store bought one, which always tastes good. But if you choose to do your own, the recipe here shows you how.
Something else I'd recommend is to adjust the baking time according to your individual oven--I know that sounds obvious but it's better said than ending up with a dry pie. I was pretty proud of my finished product above--looks close to the one in the recipe, right?
Enjoy your Thanksgiving Astoria!