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Tuesday, September 18, 2012

Apples

This past weekend, we made the quick trip to Morning Glory Orchards in Nolensville, TN.  The orchard/produce market is super convenient to our house and only a short drive from Nashville.


We went in the building, paid our $6/person in exchange for a bag and apple picker, and were directed to the apple trees.  


It was surprisingly easy to pull the apples off the trees.  We had fun searching for the biggest and prettiest.
going after a good one

mega apple

apples on tree

with our full bag
 The market at the orchard had tons of farm-made salsas, jams, juices, and honeys.




They also had plenty of pre-picked and washed apples of various varieties for purchase.


Once we got our apples home, we followed directions and scrubbed them clean in a sink of soapy water.



What's the obvious next step with a bunch of fresh apples?  Apple pie!  We'd never made apple pie before but we combined a highly rated recipe found online with my Grandma's homemade pie crust and hoped for the best.  The result was one of the best things I've ever eaten (and this is coming from a girl who "doesn't like fruit pies").

M started by peeling and slicing about 6 apples.  The thinner the better in my opinion.

about 6 apples, peeled and sliced thin
I was in charge of the pie crust.  Cut 2.5 cups flour and 1 tsp salt into 1 cup butter flavored Crisco.  Slowly add in ~1/2 cup cold water.  Form into dough.  (Makes enough for 3 normal size pie crusts)
grandma's pie crust
Our pie pan is larger than normal so I used about half the dough to make the bottom crust and baked it for 5 minutes before assembling the pie.  Next, I rolled out the second half of the dough and used my adorable pie crust cutters to make a bunch of leaves for the topping.


Mike made the sugary filling by melting 1 stick of butter in a large pan.  Next, add 3-4 T of flour until a bubbly paste forms.  Add 1/4 cup water, 1 tsp vanilla, 1/2 cup white sugar, and 1/2 cup packed brown sugar.  Bring just to a boil, reduce heat and simmer.

Next, mix half of the sugar sauce with the apples and fill the pie crust.  


Top apples with upper crust- Traditionally this would be some type of lattice, but I was having fun with the pie cutters instead.

layering the leaves

pretty pie
Finally, pour the remaining "sauce" over the top of the pie, covering all of the crust.  Bake at 350 for 50-60 minutes (done when apples are fully cooked). 

ready to eat!


3 comments:

  1. That pie looks amazing and your leaves are adorable.

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  2. I second that. Can you please ship me a slice ASAP??

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  3. third it. cutest apple picker ever!

    ReplyDelete