Oh man, do I love me some Thanksgiving.  Its easily my favorite holiday, in fact some years I squeeze a second thanksgiving in around February just cause.  This year was pretty quiet for us, we spent about 8 hours of the day scouring our old apartment, so in preparation for this, I made our thanksgiving dessert last night.  And since it was just the two of us, I thought I’d whip up a batch of apple crisp that could be easily reheated in single servings.  Good choices were made.
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Call me crazy, but I’ll take a slice of pie over cake any day of the week. Perhaps its my Pennsylvania Dutch heritage but I take my pie-making very seriously. I stick to my Grammy Sherlock’s tried and true pie crust recipe. It’s hands down the most tasty, flaky, and foolproof recipe I’ve ever used. And as long as you keep in mind the 3:1 ratio of flour to shortening, you can easily multiply this recipe as many times as you like. So I figured I’d walk you through my take on the classic apple pie, complete with Grammy’s perfect crust.

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