Thursday, October 16, 2008

Apple Harvest

These are Pink Lady apples growing in Kennewick, Washington. They are a sweet, crisp, delicious apple. Best for eating right off the tree. For pies, use Granny Smith apples (I just gleaned a big bucket of 'em).

Apple Pie Recipe

pastry for 9-inch double crust pie
6 cups thinly sliced and peeled Granny Smith apples
1/4 cup sugar
1/2 cup light brown sugar, packed
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon nutmeg
1/4 teaspoon finely grated lemon zest
2 teaspoons lemon juice
2 tablespoon butter, cut in small pieces
Line a 9-inch pie pan with pastry. Mix next 8 ingredients and fill pie shell, laying apple slices flat. Dot with the butter. Roll out top crust and cut slits in several places for steam to escape. Moisten edges of crust well with cold water and adjust top crust. With fingers or fork, pinch two crusts together to make a tight seal around pie. Sprinkle a little sugar on top of pie. Bake at 450° 15 minutes. Reduce heat to 350° and bake 45 to 50 minutes longer.


And here's the pie, right out of the oven. Want a slice?

1 comment:

  1. Oooohh.
    Pink ladies.

    (My favorite apple...)


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