I decided to make some apple pies.
New York state is a major producer of apples, and many folks have apple trees in their front yards the way Californians have lemons and pomegranate. When Katlin from California visited a few weeks ago, she seemed to be testing the theory – a couple of apples a day keeps the doctor away.” In truth, we have all been astounded and thrilled at the abundance of apples our tree has yielded.
I decided to make two apple pies today and freeze them. My mom always used Fannie Farmer recipes. You don’t hear much about Fannie Farmer-Julia Child is all the rage. Fannie is pretty much plain old fashioned cooking and I decided to trust her recipe.
Years ago I bought an apple peeler I hardly ever use. Today, however, I wanted some help with peeling 12 large apples. It worked pretty well and wasn’t that hard to clean.
Then I used my apple corer to core and split them. Slice them pretty thin so they cook along with the pie dough and let them sit in a mixture of 11/2 cup of sugar (I used mostly brown but you don’t have to), 2 tsp. cinnamon, 1 tsp nutmeg ,1/2 tsp. cloves and ginger each. Salt to taste, and lastly, 2 tbsp. whole wheat, almond, or whatever kind of flour you want. My friend Ellen told me to let them sit so the natural juices of the apple begin to come out. At the last minute I added 3 tbsp. of lemon juice and a splash of real maple syrup, but it was my creative mind that decided that. I hope it will taste good.
Now on to the pie crust. With the help of my sister Michelle my 92 year old father decided to learn to make pie crust. He does a pretty good job of cooking although he didn’t learn until he was at least in his early 80’s. I, however,apologetically use store bought pie crusts.
So let’s dump the apples in, shall we?
And pop the top crust on. Slice some vents in there to let steam escape. I made mine snowflakes. I’ll freeze these and take one out on a cold, blustery night and think of Fall and the amazing abundance of apples.
If you want to bake them right away, bake 10 minutes at 425, then lower the heat to 350 and bake 30-40 minutes until apples are tender and crust is browned.