Oh well, anyway, as I was saying, it's a wonderful activity…and the apple varieties that are available change ALL THE TIME! I was slightly bummed out when we went last weekend we missed my very favorite kind of apple: it's called a Honeycrisp and it's a fantastic eating apple. Mushy apples are the most disappointing, "un-a-peeling" (HA HA) culinary experience there is. My other favorite apples are the Macoun and Fuji.. Then there's the MacIntosh…which borders on mushy but has enough tartness to make up for that fact. But I digress. (I think I need a real hobby!)
When all was said and done, given my propensity for over-picking previously mentioned, we had amassed four bushels of apples! Ergo, my apple pie bonanza the other day. I made four pies (helped by my 10-year-old, her friend Katherine and her mother Pat) and an apple crisp. I must say, they were pretty darn tasty (or so I'm told…I did not consume them all!) Martha, eat your heart out!
Have a great weekend!
Katie's Apple Pie
8 medium apples (3 to 3 ½ pounds) peeled, cored and sliced 1/8 inches thick.
1 cup granulated sugar
1/3 cup plus 2 tablespoons firmly packed brown sugar
1 ½ tablespoons ground cinnamon
¼ teaspoon salt
3 tablespoons all-purpose flour
1 double pie crust
1 tablespoon unsalted butter—cut into small pieces
Preheat oven to 375 degrees.
In a large bowl, combine the apples, sugar, cinnamon, salt and flour and toss until the apples are well coated.
Pour the apple mixture into the bottom crust and sprinkle evenly with the butter pieces.
Place the top crust over the apples.
Trim and crimp the edges. Cut slits in the top crust for the steam to escape.
Bake for 50 minutes or until the crust is golden brown and the filling bubbles.
Serve warm or at room temperature.