We arrived home today to police tape and emergency vehicles on our street. And inches away from the car we almost never leave on the street (except today because we had company) was half a 40' tree. It was a beautiful day in the Nutmeg State but the tree was rotten and fell into the power lines, cutting off power to the block for hours and almost demolishing our car.
All while we enjoyed a local farm's fall array of pumpkins and squash. We didn't do any PYO this time, as we still have bushels of apples from our last farm foray. But the kids enjoyed wandering the pumpkins and drinking cider from little plastic apples. I picked up a great wicker pie plate holder that I can't wait to try out. I love my apple pie recipe, which comes from a dear college friend. I'm going to need to adapt it for the babes but think I found the right vegetable shortening for the pie crust mix from Gluten Free Pantry. I'll let you know how it turns out (I would've made it with the babes this afternoon but power didn't come back on until long after bedtime).
Until then, there's firewood in the front yard and apples ready for baking.
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Patricia’s Apple Pie
Now this is my signature apple pie, made for all holidays. And as Grandma always used to say, “Apple pie without cheese is like a hug without a squeeze!” DP didn’t believe until she tried it (now there's always a hunk of cheddar in the house during apple season).
¾ cup brown sugar
½ teaspoon nutmeg
6 sliced, peeled apples
¼ cup flour
½ teaspoon cinnamon
pie crust (I use store bought) and crumb topping
Peel and slice apples, soaking in water and lemon juice to prevent browning. Heat oven to 425°F. Mix sugar, flour, nutmeg, and cinnamon. Stir in apples. Cover with crumb topping. Cover edge of pie with aluminum foil, shiny side out. Bake 40-50 minutes, removing foil for last 10 minutes.
Crumb Topping
1 cup flour
½ cup firm margarine
½ cup packed, crumbly brown sugar
Mix with fork and sprinkle on top of pie.
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