The apples are ready to picked in the back yard. We have Granny Smith and will get to the Pippin’s this week.
Last year because of a lack of bees, we had very few apples. I heard from a friend (the wine making family) that a virus lowered the bee population in 2006, so all fruits had a poor harvest.
First up for baking, will be an apple crisp. Maybe with some vanilla ice cream. Yum! Yum!
I am searching for my Apple Crisp recipe and found this Apple Pie recipe.
PERFECT APPLE PIE
USE TWO DEEP DISH PIE CRUSTS FILLING
6 CUPS THINLY SLICED PEELED APPLES
¾ CUP SUGAR
2 TBS ALL PURPOSE FLOUR
¾ TSP CINNAMON
¼ TSP SALT
1/8 TSP NUTMEG
1 TBS LEMON JUICE
1 TBS BUTTER* DOT BUTTER ALL OVER FILLING
HEAT OVEN 425 F. IN LARGE BOWL, COMBINE ALL FILLING INGREDIENTS; TOSS LIGHTLY. SPOON INTO PASTRY LINED PAN. TOP WITH REMAINING PASTRY; FOLD EDGE OF TOP PASTRY UNDER BOTTOM PASTRY. PRESS TOGETHER TO SEAL; FLUTE EDGE. CUT SLITS OR SHAPES IN SEVERAL PLACES IN TOP PASTRY. BAKE AT 425 F. FOR 40-45 MINUTES OR UNTIL APPLES ARE TENDER AND CRUST IS GOLDEN BROWN.