As promised, we baked an apple pie with fresh Fuji apples from Carter's Mountain on Sunday. Yes, I would have preferred Granny Smiths for a pie, but we made do with what we had and the pie turned out pretty darn good. Rich and I tag teamed the effort with him doing all of the grunt work, cutting apples, and me putting it all together.
(Yeah, I know you want some..:)Apple Pie by Grandma Ople from Allrecipes.com
INGREDIENTS
- 1 recipe pastry for a 9 inch double crust pie
- 1/2 cup unsalted butter
- 3 tablespoons all-purpose flour
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 8 Granny Smith apples - peeled, cored and sliced
DIRECTIONS
- Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
- Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
- Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
I forgot to post a picture of my first "single aunt" night from last week. We kept Hailey an extra night and while everyone else was in class or at work Hailey and I had a ball cooking fresh veggies that Mimi bought us at the farmer's market. I went all out and cooked EVERYTHING that she got us; broccoli, cauliflower, zucchini, squash, fresh tomatoes, egg plant and sweet potatoes. It took a long time for me to wash, cut and cook it all, but Hailey and I made it fun by doing our "zucchini dance" and "chop, chop, chop it up" song:) Remind me again why I'm not a Kindergarten teacher??
(Not too happy about the bib, but boy did she tear up the zucchini and squash!)
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