Apple season is upon us. My neighbors have been very generous with their apples this year, and have given us an abundance. They are delicious, and it is so wonderful to be able to grab a fresh apple for a snack. I wish that my boxes would stay full and crisp all year long; but unfortunately they need to be used up before they go bad. Actually it isn't unfortunate at all, because that means it is time to make up all sorts of fun apple treats. Today we had our first apple pie of the season. It really hit the spot. Every year I search for the absolutely perfect apple pie recipe. I haven't found it yet, but we sure have fun trying out different recipes. So I am going to post some of the different recipes that we try so that just in case there really is someone out there reading this blog, they can try them as well. So tonight's recipe comes from the cookbook entitled, "Just a Matter of Thyme" by Roxie Kelley and Shelly Reeves-Smith. This is actually one of my favorite cookbooks that I have. I turn to it quite often to make different things out of it. My brother and sister-in-law gave it to me for a birthday gift one year, and I still have the birthday card in it to use as a bookmark. I think birthday cards make great bookmarks ... but that is a topic for another time.
Apple Pie #1
Unbaked pie crust for double crust pie.
8 or 9 tart cooking apples, pared
¾ cup sugar, more if desired
6 Tbsp. Flour
1 tsp. cinnamon
1 tsp. nutmeg
2 Tbsp. Butter
In a small bowl, combine flour, sugar, cinnamon and nutmeg. Sprinkle about ¼ cup of mixture on the bottom of the pie crust, and add the rest to the apples. Stir to coat apples. Fill pie crust heaping full of apple mixture, dot with butter. Place top crust over filling, flute edges. Cut slits on top crust and sprinkle with sugar. Bake about 50 minutes at 400°. Serve with vanilla ice cream.