I love fall. I love the colors and decorating with them. But probably most of all because of all the yummy things I can make from the harvest: pies, fresh whole hog sausage patties, pumpkin waffles, and much more. They warm my house and my tummy and my spirits. I started early this year and in the next few weeks I hope to share a lot of recipes and photos.
Here's a recipe for an apple pie I made a few weeks ago. I used apples of unknown lineage from the tree in the backyard. I usually use Granny Smiths but David's grandma baked from this tree all the time and I wanted to give them a try.
You might think they look splotchy but you must realize that Americans eat with their eyes first. If it doesn't look pretty and perfect and unblemished we think it has spoiled or is otherwise inferior and inedible. Not true! These are apples that haven't been treated with pesticides and so they bear the marks of growing unprotected in nature. I hope to make apple butter with them before the season ends. But for now, here's the pie recipe:
I LOVE this recipe from the Sept. 16, 2003 issue of Woman's Day magazine.
CRUNCHY CRUMB APPLE PIE
1 refrigerated ready-to-bake pie crust (from a 15-ounce box)
1/2 cup plus 2 tablespoons all-purpose flour
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1 stick cold butter, cut in small pieces
7 medium to large tart apples (about 3 1/4 pound) such as Granny Smith, Pippins or Greenings
1 tablespoon lemon juice
1/2 cup granulated sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Have ready a 9-inch pie plate and a baking sheet. Place oven rack in lowest position in oven. Heat oven to 450. Line pie plate with pie crust as package directs. Flute or crimp edge.
Topping: Mix flour, sugars and cinnamon in a medium bowl. Cut in butter with a pastry blender or two knives until mixture forms moist, coarse crumbs that clump together easily.
Filling: Peel, halve and core apples. Cut in 1/8-inch thick slices by hand or with the slicing disk of a food processor. Place in a large bowl, add lemon juice and toss to coat. Mix remaining ingredients in a small bowl, sprinkle over apple slices and toss to coat.
Layer apple slices in pie shell, mounding them higher in center. Pat topping evenly over apples to form a top crust. Place pie on the baking sheet to catch any drips.
Bake 15 minutes. Reduce oven temperature to 350 and bake 45 minutes longer or until a skewer meets some resistance when center of pie is pierced (apples will continue cooking after pie is removed from oven) and topping is golden brown. (If topping browns too quickly, drape a piece of foil loosely over the pie.) Cool completely on a wire rack before serving.