If you're like me and you're responsible for making Thanksgiving Dinner, chances are, you've been planning it for a while.  Even if it's a smaller gathering, you wanna get this meal right.  It's Thanksgiving, after all!

This past October, Apple Harvest Day in downtown Dover looked a little different, however, but we DID still have our annual Apple Pie Contest and the winner was Carolyn Michaud.

She has won several years in a row, so, being me, I had to ask for the recipe.  Much to my DELIGHT, Carolyn sent it to me and said that I could share it with you!

If that's not an amazing person, I just don't know what is!  Remember, I come from a family of cooks, and we don't like to give up our secrets!

If you make this pie, all I would ask is that you let me know so I can tell Carolyn.  I'm assuming that Carolyn is a GIVER and would love to know that her recipe has made it to the Thanksgiving table of so many.

Here is Carolyn Michaud's MULTIPLE AWARD-WINNING Apple Pie Recipe.  You will see one ingredient in the pie crust that absolutely puts it over the edge from all the rest.  Check it out:

Apple Pie(from the kitchen of Carolyn Michaud)
CRUST:
2 cups flour
3/4 cup butter-flavor Crisco
1 tsp. salt
3 Tbsp. sharp cheddar cheese, shredded  (WHAT?!!)  
1/2 cup cold water
Mix all ingredients in mixer with paddle attachment until dough forms a ball.  Roll out dough and line pie plate with it (you will have extra).  Make decorative edge.
FILLING:
7 apples (I like to use a variety of good baking apples)
2/3 cup sugar
1/4 cup flour
1/2 tsp. cinnamon
2 tsp. lemon juice
Peel, core and slice apples.  Mix all ingredients together and scoop into pie plate.
TOPPING:
1/3 cup brown sugar
1/3 cup white sugar
1 stick butter, softened
1/3 cup flour
1 Tbsp. quick oats
1/2 cup chopped pecans
3 Tbsp. salted caramel topping (I used Mrs. Richarson's)
With a fork, mix all ingredients together except caramel topping.  Sprinkle evenly over pie.  Bake at 425 degrees for 20 minutes, cover loosely with foil and bake 20 more minutes or until just browning.  Drizzle warm caramel over top of pie and serve with vanilla ice cream.
Holy WOW!  Now, ladies and gents, that's a pie.  I can't wait to try my own hand at it.  I will confess, I asked Carolyn to do it for me, but the more I think about it, the more I think I can do it and you can too!