It might be possible to have too many apples in one’s life, but I don’t think I’ve come close. Saturday morning I picked up another bunch of apples, including some “seconds” that required some fairly immediate attention (lest they continue to decline).
The result was two enormous pies (I think each pie has about 25 apples), which is good, because I figured the recommendation of eating 5-7 servings of fruits and vegetables can probably be fulfilled with one slice.
Other apples in my life that I enjoy are the ornamental crab apples outside our kitchen window. Not only do the blooms in the spring cheer up the yard, so does the fruit in the fall and early winter. While I was peeling the apples for the pies, this was my canopy:
A couple of notes about my previous post on leaves and Carl Sagan – I obviously got a little distracted by apples and raked very little. The leaves aren’t going anywhere, and will be there for another day. I also tracked down the quote that I was hoping to find and replaced the one that I posted yesterday. It’s worth checking out.
Virginia wrapped up another cardigan (even before the keyboard was able to cool down from the previous post). This is “Erin” (from Heartfelt) by Kim Hargreaves, knit using Rowan’s Calmer.
Like her, I have my hands clasped in front of me (more over my stomach, really), because as I type this, the aroma of baking apple pie wafts through the air and is making me quite hungry.
Yes, it’s that time of year again. Apple pie is a staple around these parts, and will continue to be so since a coworker bestowed upon me several bags of Haralsons from a tree in his yard.
I’ve done what I can to make this not so much a treat – instead something that can be eaten as a meal (as breakfast with a cup of coffee is perfect), a dessert or just because. Basically, the apples (about 20 of them) are peeled, cut up and tossed with a handful of chopped dates, spices (cinnamon, nutmeg and cardamom) and some flour (3-4 Tbsp).
The crust is about 1/3 cup butter (chilled and diced) pressed into 1.5 cups of flour (I also like to add a dash of cinnamon to the crust) and a sprinkling of water to hold it together when rolling out. Roll the crust so that it is quite a bit bigger than the pie pan used. Fill with apple mixture and fold the crust over (like a rustic tart). Bake in a preheated 425º oven for 50 minutes (or until apples are done to your liking). I also like to put a small piece of foil over the opening at the top of the pie to help the apples steam a little. I remove this piece 15 minutes before pie is done baking.
There is debate on if apple pie is better eaten cool or warm. Personally, I like the pie to cool before eating (the apples seem sweeter, and the flavor is more melded). However, if I’ve completely lost my self-control and there is vanilla ice cream in the house… umm, let’s just not go there.
Edited to add: