There are a lot of reasons why I love fall. The air starts to turn cool and crisp. The leaves are beautiful and they have such a wonderful smell. Not to mention, they make a delicious crunch under your feet and are fun to shuffle through and kick away while you are walking. I’m pretty sure that’s a temptation that no one can resist. I got my first taste of this year’s fall colors this past weekend.
Another thing that I have come to love about fall since moving to New England is apple picking. It has become a wonderful ritual for me. I may not always go with the same friends, but it is always a great time. I am always especially amazed how in a few hours apples can go from this:
and finally, to this:
Now, this is a spectacular thing about fall, indeed! Apple pie, mmmm.
I made this pie with a mixture of apples. The most prominent being Mutsu and Golden Delicious, with a McIntosh and a Cortland thrown in for good measure. The Mutsu and Golden apples are both green, which tend to make the pie a little bit more tart, but they also hold their shape and crunch better when baked. The McIntosh and the Cortland help to add some sweetness, but I tend to find that a whole pie made with them is a bit too mushy for my tastes.
My basic apple pie roughly looks like this: 7-8 cups of apples, peeled, cored and sliced very thin. As I’m cutting the apples up I toss them with lemon juice to keep them from getting brown. To the sliced apples I add 1/2 cup brown sugar and 1/2 cup white sugar, a few tablespoons (2-3) flour and basic apple pie spices (liberal amounts of cinnamon plus what ever else is handy – nutmeg, ginger, etc). Pile all of that into your favorite crust (I’m bad at making crust, so I don’t really have a favorite to share!) and top the whole thing off with an egg white was and a few sprinkles of white sugar. Bake at 375 for 30-35 minutes, then at 400 until the top gets nice and brown (10-15 minutes more). I don’t think I’ve ever made apple pie quite the same way twice, but it is always delicious!