Sunday

"Love is patient, love is kind. It does not envy, it does not boast, it is not proud. It is not rude, it is not self-seeking, it is not easily-angered, it keeps no record of wrongs. Love does not delight in evil, but rejoices with the truth. It always protects, always trusts, always hopes, always perseveres...And now these three remain: faith, hope, and love. But the greatest of these is love." 1 Corinthians 13: 4-7 & 13

Tommy and I have been married for 3 months today!

On a second note, my house smells delicious, thanks to the caramel pecan apple pie in the oven! I found the recipe at http://www.notquitejunecleaver.com/. I am excited to try it, smells WONDERFUL!

Here's the recipe:

Preheat oven to 350 F.

Ingredients:

Filling:
1 9" pie crust
7 cups peeled, sliced tart apples (I used Granny Smith), tossed with 2 Tbsp. lemon juice
1 tsp. vanilla extract
3/4 c. chopped pecans
1/3 c. packed brown sugar
3 Tbsp. granulated sugar
4 1/2 tsp. cinnamon
1 Tbsp. cornstarch
1/4 c. caramel topping at room temperature
3 Tbsp. melted butter

Topping:
3/4 c. all-purpose flour
2/3 c. chopped pecans
1/4 c. sugar
6 Tbsp. cold butter
1/4 c. caramel topping at room temperature

Toss apples with 2 Tbsp. lemon juice in a large ziploc bag. Add vanilla, pecans, brown and white sugar, cinnamon, and cornstarch to apples. Shake/ toss. Pour caramel topping into bottom of unbaked crust, coat the bottom by tilting the pie pan until evenly coated (takes a while even with room temp caramel). Top with apple mixture and drizzle with melted butter.

In small bowl combine flour, sugar, and cold butter, mix with hands or pastry blender until it resembles coarse crumbs. Add pecans, mix well. Sprinkle over filling. Bake 55- 65 minutes. Remove and add remaining caramel topping immediately. Cool before cutting (good luck waiting that long!!).