Fall is for apple pie.

I really enjoy fall. I also enjoy having our own small version of an orchard. Picking your own fruit is great– to know that what you grew and tended to is now rewarding all of your hard work. It's an annual tradition that I look forward to renewing each year. Pictures to the left: sequence of making an apple pie. The apples are granny smith apples, but you wouldn't know it from looking at them. This year the fruit actually turned slightly red. Maybe I left it on the tree too long.

In any case, the fruit is wonderfully crisp and tart– perfect for a pie. Below is the recipe I found some time ago for apple pie that I adjusted after making it a few times.

Apple Pie

7 c. of apples, peeled, cored, sliced (about 9 large or 14 small)
3/4 c. sugar
2 tb flour
1 1/2 ts cinnamon
1/4 ts nutmeg
1 tb lemon juice
2 tb butter
2 pastry crusts, unbaked (rolled refrigerated are perfect)

Sprinkle lemon juice over cut apples to prevent oxidation and to increase tartness. Combine sugar, flour, nutmeg, cinnamon and toss with apples. Line 9 inch pie plate with pastry. Fill with apples, leveling and dot with butter. Add top crust and pinch edges shut. Cut slits in top crust for steam to escape. Bake 400 F for 50 minutes, adding aluminum foil to perimeter after 25-30 minutes to prevent over browning of crust.

I've always wanted to try adding sharp cheddar cheese to the top crust allowing it to crisp adding a saltiness to complement the sweet and tart apples.

Original recipe from RecipeSource.com.

The pie turned out wonderfully, serving it warm with it's best friend– vanilla ice cream.

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