Apples to me are the ultimate sign of fall: their crisp colors, the future warmth of apple cider, and their amazing durability despite the oncoming cold. Every year my aunt Char and her son Jim would be tasked with creating the pies for our Thanksgiving buffet. Even though they were sometimes adventurous with flavors, they always made sure to include a pumpkin, a cherry and an apple. I don’t usually make pies so this year was a bit of a gamble for me. I used this recipe since it claimed to be the best apple pie ever. I made the pie my own by adding raw chopped pecans on top of the filling, and I brushed the top crust with egg wash. I had a bunch of leftover apples, so I made some more caramel and had caramel apples for Philip to snack on so he would stop stealing from the kitchen.