Tomorrow marks the beginning of a week-long Fall Break for my girls. It also marks the beginning of a week-long battle of trying to have a fun and cheap week at home since we’re not vacationing during the break.
The first thing we’re doing is going back to Anderson Orchard. I enjoyed our last trip so much that I have been itching to go back. Partially because I am yearning to escape to the scenery and rows upon endless rows to get lost in…
And especially because our 10 pounds of apples are almost gone and they are seriously the BEST apples I’ve ever had. There’s just something about eating produce that is so fresh and *just* picked. And they’re cheaper than the grocery store – I always assumed they were more expensive, which was one reason we never picked them at the orchard all these years.
Now to cook. This was the part I was most nervous about, because no one cares that you can assemble a pie. They care if you can COOK an EDIBLE pie. And I was even more nervous because when I went to get the foil to cover the edges of the pie crust, I remembered we had just run out.
Not bad for my first, huh?! It was really MUCH easier than I had imagined it would be. The edges did get too brown because of not being covered with foil, but they didn’t taste burnt. And the pie was really good. So good that I didn’t have a single piece left over to bring home from group to share with the kids. Another reason we’re going back to the orchard. 🙂
I still can’t believe it took me this long to pick apples from a local orchard. And even longer to bake my first pie! Both are almost embarrassing. But now I know. And we’ll be lifelong orchard goers and apple pickers from now on.
- 2 pie crusts
- 7 cups peeled & sliced apples
- 1 cup sugar
- 3 tbsp cornstarch
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp salt
- 1 to 2 tbsp butter
- Preheat oven to 425*.
- Press one pie crust into pie plate making sure to press evenly around the entire plate.
- Combine sugar, cornstarch, cinnamon, nutmeg and salt in a small bowl.
- Place apples in a large bowl and sprinkle sugar mixture over the apples. Toss to coat.
- Pour mixture into pie crust.
- Evenly place pats of butter on top of apples.
- Place second pie crust over filling, sealing edges with your fingers.
- With a sharp knife, cut off the excess pie crust by running the knife around the outside edge of the pie plate.
- Cut small slits in the top of the pie crust.
- Cover the edges of the pie crust with foil.
- Bake at 425* for 40-50 minutes or until golden brown.
I have a feeling we’ll come home with even more apples tomorrow because I’m taking this guide to know what each ripe apple should look like and which ones are in peak season.
Have an apple recipe you want to share with me? I have these, but I’d LOVE some more. Applesauce or crisp maybe? Or maybe an apple bread or muffins? Please share them with me with a link in the comment section below or by emailing them to me. It’ll give me something to do this week while we’re home and all our friends are at Disney. 🙂
I am thankful to be working with Indiana’s Family of Farmers as a Table Talk Contributor. This is a sponsored post, though as always, all thoughts and opinions are totally mine, mine, mine. (As Lucas would say.)