Fall Apples

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.

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