🍎 Listen. I am not saying I’m better than everyone… but when I bring this pie, people LOSE THEIR MINDS. 🤣 Important disclaimer: This is NOT my personal recipe. I did not invent it. I did not discover it in the woods. I did not pass it down for 7 generations. BUT. I did make it. Many times. And I did get told over and over: 👉 “This is the best apple pie I’ve ever had.” So now it’s my official go-to, make-people-fall-in-love-with-me pie. If you want a pie that is: ✅ Not watery ✅ Not dry ✅ Not bland ✅ Not giving “sad cafeteria pie” energy This is THE one. 🛒 Stuff You Need 1 double pie crust (homemade if you’re feeling productive, store-bought if you’re tired and emotionally fragile) 2¼ lbs apples (about 6–7 apples), peeled, cored, thinly sliced (about 7 cups) Granny Smith is classic, or mix with Honeycrisp / Golden Delicious 1½ teaspoons cinnamon 8 tablespoons butter 3 tablespoons flour ¼ cup water 1 cup sugar Egg wash: 1 egg 1 tablespoon water 👩‍🍳 How We Make the Magic Happen 1. Deal With the Crust Make or unroll your pie crust. Split into two discs. Pretend you’re a Food Network contestant. Preheat oven to 425°F (220°C). 2. The Secret Sauce (Literally) This is what makes people think you’re a baking genius. Melt the butter in a saucepan over medium heat. Whisk in the flour. Cook for 1 minute. Add water and sugar. Let it simmer for about 3 minutes until slightly thickened. Remove from heat and admire your life choices. 3. Apple Business Peel, core, and slice apples about ¼ inch thick. Throw them in a big bowl. Add cinnamon. Toss them like you’re in a cooking montage. Pour the warm sauce over them and mix until everything is coated and glossy and beautiful. 4. Assemble the Masterpiece Roll out bottom crust to about 12 inches. Put it in a 9-inch pie dish. Add apple mixture, pile it a little higher in the middle like a pie mountain. Roll out top crust to about 11 inches. Either: Do a lattice top if you’re feeling fancy and stable Or lay it on whole and cut slits if you’re like me most days

🍫🍪 LAST NIGHT’S EMERGENCY DESSERT TURNED INTO THESE FUDGY COOKIES 🍪🍫 Last night my family wanted something sweet, and I was NOT about to run to the store 😂 I decided to make double chocolate cookies… then realized I had no chocolate chips 😅 So I used M&Ms instead and OMG… best accident ever 🔥 These came out: ✅ Super fudgy ✅ Soft in the middle ✅ Rich, chocolatey, and gone way too fast I used Hershey’s cocoa powder and made a small batch. Here’s exactly what I did 👇 🍪 Double Chocolate M&M Cookies (Small Batch) Ingredients: 1 cup all-purpose flour 1/4 cup cocoa powder 1/2 tsp baking soda 1/2 tsp salt 1/2 cup butter (softened) 6 tbsp white sugar 6 tbsp brown sugar 1 egg 1 tsp vanilla 3/4 to 1 cup M&Ms (or chocolate chips) Directions: Preheat oven to 350°F In one bowl, mix together: Flour, cocoa powder, baking soda, salt In another bowl, mix: Butter + both sugars until creamy Add: Egg + vanilla and mix well Slowly mix in the dry ingredients Stir in M&Ms Scoop onto baking sheet Bake 9–11 minutes (don’t overbake — they set as they cool!) They’re thick, fudgy, and brownie-like 😍🍫 ❓Question: Would you use M&Ms or chocolate chips in yours? 👀🍪