The Dark Divine paperback is out today!!!! . . . And the recipe for Grace Divine's Caramel Apple Pie

I can't believe that THE DARK DIVINE paperback is finally here! It is sitting out there on bookstore shelves everywhere with it's shiny black and purple cover, just waiting for someone to pick it up and give it a happy new home.

You know what would make a great, inexpensive, Christmas present? THE DARK DIVINE paperback! *hint, hint* (Okay, sorry, but a girl is allowed to be slightly obnoxious on her book's b-day, right?)

The craziest thing is that the fact that the TDD paperback has arrived, means that TDD itself has been out in the world for a whole 11 months . . . and what a whirlwind those 11 months have been! Or maybe a roller-coaster would be a better metaphor. Or perhaps one of those spinny thingies they strap wanna-be astronauts into to test how well their bodies can hold up to G-forces. (They're called G-forces, right? Or does that just have something to do with Guinea Pigs?)

Anyway, to celebrate TDD's paperback birthday, I decided to share a little treat with you by re-posting the much requested and much coveted recipe for Grace Divine's Infamous Caramel Apple Pie just in time for Thanksgiving.

Seriously, you will thank me later after you taste this award winning (I'm not kidding, it really has won awards) dessert.


Grace Divine's Caramel Apple Pie:

1 jar of Mrs. Richardson’s Butterscotch Caramel (You can find this in the aisle with the Hersey’s Syrup)

Pie:

Your favorite pie crust (Grace would make pie crust from scratch, but I use Pilsbury pre-made crust that you roll out into the dish. It saves a lot of time and tastes just as good as homemade, in my opinion.)

¼ cup sugar

3 Tbsp flour

1 tsp cinnamon

1/8 tsp salt

5 ½ cups peeled apple, thinly sliced (I use Rome apples)

Mix apples with sugar, flour, and spices and fill pie crust

Topping:

½ cup brown sugar

½ cup flour

½ cup oats

½ cup butter

Mix topping ingredients. You can spoon out the topping onto the top of pie and smooth it out, or roll it out like a giant cookie onto wax paper and then transfer to the top of the pie.

Bake at 375 degrees for 30 minutes, and then put foil around the crust edges and bake for another 20 minutes or until the top is crunchy and firm. (Grace would like me to remind you not to leave the pie in the oven while you run to the store to get last minute Thanksgiving supplies. Seriously, it's not a good idea.)

You can serve the pie hot or cold. Just before serving, warm a jar of Mrs. Richardson’s Butterscotch Caramel (with lid off) for 30-60 seconds in microwave and then pour desired amount (as in, A LOT) over the top crust of the pie.

Have a happy TDD paperback b-day, and happy Turkey Day, too!

Be sure to come back here on November 28th for a big Countdown to THE LOST SAINT giveaway.