Pie in Your Eye

I made another! The Mister was strongly hinting that he is craving more.  Well, I had a little extra energy this morning so another apple pie was made.

Come on-a my house-a, my house-a come on-a! I'm-a gonna give-a you a piece-a my pie!  eh!

Hurry!

The Cooling off Season

Every year at this time things change and they also stay the same. I'm referring to our view and the cabin. 

I took the last two photos yesterday

And...

Every year I  bake at least two apple pies. Today was the first of this season.

RECIPE:

Apple Pie

Ingredients:

Pastry for 2 crusts
8 cups sliced, peeled assorted baking apples - about 3 lbs.  (Granny Smith, Cortland, Jonathan)
2 Tablespoons lemon juice
3/4 cup white sugar
1/4 cup brown sugar (I use dark)
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 Tablespoons butter
1 egg yolk
1 Tablespoon milk

Directions:

1. In a large bowl, toss the sliced apples with lemon juice.

2. Combine sugars, flour, cinnamon and nutmeg; add to apples and toss well to coat.

3. Fill pastry lined 9 inch pie pan with apple mixture. Dot with butter.

4. Place second crust on top of pie filling, cut slits in top of crust to vent. Seal the edges of the crust with a fork or by hand.

5. In a small bowl, beat the egg yolk and milk. Brush mixture over top crust.

6. Bake at 425° for 15 minutes.

7. Reduce heat to 350° and bake 40-45 minutes more or until crust is golden and filling is bubbly.

 

Apple Projects #8 & #9

Today on the menu you have a choice. Will it be #8 the Apple Crisp, or will it be #9 the Apple Pie? Both are sweet, juicy and De-licious!

No topping necessary...

~~~~

Angie Applehead 

Is drying nicely - as we all do when we age!

Remember her as a younger lady? It's been 10 days

click on image to view closer

Aye! Pie!

The last pie from fresh apples that I'll make this year. Too much of a good thing is no good, don't you know? That's what they say, anyway.

Please click on image to smell the deliciousness!

Apple Pie

I sure make a mess sometimes when baking! This is after the pie went into the oven.

Now, please don't laugh! This is my crust recipe. I have used it for about 60 years. Now I use unsalted butter instead of Crisco. I also add a tablespoon of white sugar and one of salt as well.

The Honey Crisp apple pie before cutting is rather lovely to see after the mess and time invested.

That first piece is a doozy to get out.

And now for a taste! Ummmmmmm!

 Please click on image to view larger

Recipe below:

Gere's Apple Pie

Ingredients:

Pastry for 2 crusts
8 cups sliced, peeled assorted baking apples - about 3 lbs.
2 Tablespoons lemon juice
3/4 cup white sugar
1/4 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 Tablespoons butter

Directions:

1. In a large bowl, toss the sliced apples with lemon juice.

2. Combine sugars, flour, cinnamon and nutmeg; add to apples and toss well to coat.

3. Fill pastry lined 9 inch pie pan with apple mixture. Dot with butter.

4. Place second crust on top of pie filling, cut slits in top of crust to vent. Seal the edges of the crust with a fork or by hand.

5. Bake at 425° for 15 minutes.

6. Reduce heat to 350° and bake 40-45 minutes more or until crust is golden and filling is bubbly.

Sit Down Cook

This sit down cook is finally finished with apples. I had saved six to dehydrate and be able to make a pie with them in a month or so. Instead, it seemed to be easier to just make the pie today and then freeze it.

Well…..what can I say! It smelled so wonderful we dug right into it at lunchtime for dessert. 

No matter how you look at it, it is GOOD!
CLICK on IMAGE to get a better view

I call me the sit down cook because it seems lately that I do almost all of my kitchen work sitting at the table. I do a little, then sit down. REPEAT and REPEAT!  I do get a considerable amount of walking done, going back and forth! Then there is lunch, dinner, dishes, and all the rest of housekeeping. 

This is not complaining. This is life in my world of aging. I'm one of the lucky ones and I like it here.