I spent last week in Auburn for an almost-end-of-the-summer vacation.

For the second time, Matthew and I went bowling with his roommate, Christian, and his girlfriend, Emily. They’re my favorites.

And for the second time, the girls lost to the boys. I didn’t mind too much since I finally got a strike.

With victorious grins, they requested that their prize be a homemade dinner.

Emily and I were on board with that! We went grocery shopping on Thursday and picked up ingredients to make chicken pesto paninis: sourdough bread, mozzarella, tomatoes, and chicken. Matthew had lots of basil from his gardening class, so we whipped that up in the food processor with some pine nuts, olive oil, and parmesan.

We sauteed a few thin chicken breasts, sliced them up, and built the sandwiches. Luckily we both had George Foreman grills, so it went pretty quickly.

We wanted a light side dish, so Emily thought of making a fruit salad, which is now one of my favorite snacks in the world. Diced Granny Smith apples, bananas, grapes, and strawberries = perfection.

And for dessert…you guessed it.

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Caramel Pecan Apple Pie.

Mhmmm.

It’s such an interesting pie that you won’t get tired of eating! (I warned you.)

As much as I love traditional pecan pie and apple pie, it can get a little boring sometimes.

This one has a gooey filling with caramel, pecans, and tender slices of apples. IMG_20160718_172601210

And according to Matthew, it is now his favorite pie.

The good news is it’s one of the easiest to make!

You blind bake the crust using pie weights, rice, or dry beans for a few minutes, like this…

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…and then bake it with the filling for a little while. It will transform into something magical and sweet.

In the midst of this sweltering hot summer, take a vacation to the crisp days of fall with all of the wonderful feelings and aromas that this pie provides. No harm in that, right?

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Unfortunately this is my last week to make pies for Copper Kettle Tea Bar since the summer is coming to a close and I’ll be returning to Auburn, but it has definitely been a rewarding and educational experience! They are so supportive of “locals with dreams” and it has truly been an honor baking pies for them. They are top-notch in every way…I couldn’t recommend them enough!

Recipe adapted from Aimee Broussard