This year is the first that we have had enough apples from our trees to really be in good stores. I think I am on my 5th pie of the season. One a week might be about what I am making but I could be eating more than that. The apple trees, a granny smith and two winesaps, that are bearing right now really produced this year. There is yet another tree to reach an age that it might bear fruit, maybe next season.
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| Apple pies, a constant in our kitchen this year! |
When I was young and going to college I used to spend a good portion of my mornings sitting in my Grandmother's kitchen, drinking coffee and eating apple pie. The pie was store bought, but the quality of the company made up for the quality of the pie. Now, after she is many year's gone, the pie is compensating for my missing her company. It's not the same as having her around, but it helps.
My pies are simple:
peel and slice up about 5 or 6 medium apples
marinate in a bowl overnight if possible w/ cinnamon, a dash of nutmeg, teaspoon of vanilla extract, half tablespoon of lemon juice, and about a table spoon of brown sugar.
Non of these ingredients is absolutely necessary since fresh apples are plenty flavorful on their own.
The crust is 2 cps flour
1/2 tsp salt
1/2 tsp baking powder
3-4 tablespoons milk or water
one stick of butter
Baking is for 10 minutes at 450, then 45 minutes at 350, and usually turning the stove off and letting the pie sit for another 10 minutes.
