I for sure know that I am beating a dead horse. But I cannot contain my excitement about the arrival of fall. I just love everything about it. I have been burning a Harvest candle for a month already just to get the fall smell into my house. Who cares if it is 96 degrees outside? The other morning I was walking to the soccer field to see William’s first soccer game and I saw a spectacular sight. The leaves on the branches of my neighbor’s tree were fire red and orange. Fall is almost here.
To celebrate fall, my mom or grandmother always made a roast pork with apples, sauerkraut, and mashed potatoes. I, too, make this dinner once a fall, but to kick off the fall season my way, we had my favorite autumnal meal. Roast Pork Sandwiches with a horseradish mustard sauce (you’ll see that later this week) and an apple pie.
Apple pie has to be one of my top 10 favorite things in the world. This recipe came to me when I had my oldest son, and my friend Mary Jane brought me dinner. I have no idea what she made for the dinner part, but I can guarantee you that I will never forget the dessert. I called her to thank her for the lovely (I am sure that it was delicious) dinner, but also to find out about the pie.
“Apple Pie I”, she said.
“Apple Pie I?”, I replied.
It is simple. Easy to make. Uses a variety of apple that you can get anywhere, anytime. And quite honestly, the best apple pie I have ever eaten. In my life. And I have eaten a lot of apple pie.
Hello fall. It is nice to see you.
On a side note, I was asked by fellow blogger Stephanie Diaz of Confessions of a City Eater, to write a little something about motherhood. Well, she asked, and I answered. Check it out here. Thank you Stephanie!
Pie Crust (for a double crust pie)
2 1/2 pounds Golden Delicious apples, peeled and sliced
3/4 cup sugar
2 to 3 Tablespoons flour
1 Tablespoon lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
2 Tablespoons butter
sugar and cinnamon for sprinkling
In a large bowl combine the apples, sugar, flour, lemon juice, salt, nutmeg and cinnamon. Wes and Will used the old-fashioned apple peeler to slice our apples. Just because it is fun to use.
Give everything a toss and let stand for 15 minutes, stirring a few times.
Meanwhile roll out your pie crusts. I pretty much had the sloppiest crust in all of pie crust history. But who cares? It still tasted amazing. Even though I burnt it a little. You’ll see in a minute.
Fill the crust with the apple mixture. Next time, I will add an extra apple or two. I like a puffy top apple pie. Scatter the butter over the top of the pie.
Cover the top with the second crust. See, you can’t even tell how ugly my bottom crust is.
Cut a few slits in the top to let steam escape. Sprinkle with sugar and cinnamon.
Bake the pie for 30 minutes in a preheated 425 degree oven. Slip a baking sheet underneath of it, and reduce the heat to 350 degrees. Bake until the fruit feels just tender when you poke a knife through one of the steam vents. The juices will thicken and they will bubble through the vents. A very beautiful thing. It should take another 30 to 45 minutes more. If your crust gets too brown like mine did, you can make tin foil ring to cover the edges. I got there too late.
Ugly crust, not puffy enough top, burnt edges and this was still the most comforting and satisfying apple pie that I have ever eaten.
It was so good that I had to give it away. Seriously. I found myself making breakfast for the kids and unable to control the fork that I suddenly found in my hand. I have no idea how that fork got there. This pie is that good y’all. Even forks want in on the action.
So does homemade vanilla ice cream. Who can blame it?