Classic apple

When I first embarked on the apple pie category, I considered various ways to make my apple stand out among the others.

I toyed with adding raspberries for a blushing effect.
Root beer for a molasses vibe.
And even bourbon for an edgier 'smack yo mamma' mojo.

In the end, at the insistence of my brother, who knows someone who has judged pie bake-offs, I decided simplicity is best.

And so, in a few short weeks, I will submit my take on the classic apple pie:

Viola.

I'll submit this deep-dish, ultra flaky, ubber cinnamony-with-a-hint-of-nutmegy classic apple pie.

This is what awesome tastes like.