it’s apple pie season!
It’s the last day of September – how did that happen so quickly? It feels like just yesterday we were making back-to-school lists and talking about how bummed we would be to feel a chill in the air.
Fall is solidly here, friends. And while we’ve posted some of our favorite apple recipes before, we think the end of September calls for another type of apple treat – the classic apple treat, if you will.
Over the weekend, we trekked out to Homestead Farm in Poolesville, Md., for some apple picking. It’s a trip we highly recommend. It’s about an hour from Mosaic, and filled with cute things to do – like a pumpkin patch, a farmer’s market, caramel apples and (of course) rows and rows of apple trees!
Our picking was strategic – enough of the four different types of apples to last for a couple weeks’ worth of lunches, and exactly six round Suncrisps for a pie (the experts at Homestead said that variety was the best for baking.)
And so when we got home, it was pie time. (The best kind of time, right!)
Our recipe is a simple, oldie-but-goodie. Though we got it from our grandma, we’ve also seen it on the side of a frozen dough box (shh)… and speaking of dough, we’re including a recipe for a butter dough pie crust at the end. But we won’t tell – or judge – if you use a store-bought crust instead.
Bake away and enjoy! (Your house will smell amazing.)
2 pie crusts
6 medium sized apples (if you don’t want to pick your own, head to Mom’s Organic Market)!
¾ cup sugar
2 tbl flour
¾ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
Juice of half a small lemon
- Butter pie plate and line with one crust
- Thinly core and slice apples (we like to keep the skin on, but peel now if you don’t.)
- Mix sliced apples with all other ingredients. Pour into pie plate.
- Top with second crust. Gently crimp edges and cut three slits in the center of the pie.
- Bake at 423 degrees for about 40 minutes.
Butter pie crust
(This makes a single crust pie)
1 ¼ cups flour
½ cup chilled butter, diced
¼ teaspoon salt
¼ cup water
- Combine flour and salt
- Cut in butter until the dough is crumbly
- Stir in water, teaspoon at a time, until the dough comes together and easily forms a ball.
- Wrap in plastic and refrigerate for at least four hours.