and apple picking just seem to go hand-in-hand for families in New England. Now, if the weather would just stop being so , we could get on with our cool, crisp autumn days and bring on the good stuff like apple crisp, cider, donuts and leaf peeping.
We try to go at least once a year with the kids. It’s still a novelty for them at this point – the hay rides, visiting the farm animals, getting a boost to pick just the right . I’m sure when they are teenagers they will want no part of the whole family apple picking excursion, so we’ll just keep going until they revolt.
In fact, it was a happy discovery the year we realized that our, Lily, would not only eat, but devour apple after apple out in the orchard when she had never shown the same enthusiasm for the fruit at home. Who knew that whole apples would be so much more appealing than the skinless slices I had been offering her?
Second only to the excitement on picking day, is deciding what to do with all those apples once you bring them home. I like to separate out the smaller ones for and snacking and keep the enormous ones for baking (less to peel and core).
A tried and true favorite at our house is what we like to call “the best apple pie ever.” This recipe, which has a few differences from the traditional apple pie, (namely it’s lack of a top crust and a couple unusual ingredients) comes from a friend of mine along with my own tweaks for apple pie goodness.
The Best Apple Pie
- 1 unbaked pie crust (Pillsbury makes a good store bought option so you can put it in your own pie dish)
- 2-3 Granny Smith apples, peeled, cored and chopped
- 1 Granny Smith apple, sliced into very thin wedges
- 1 cup sugar, plus more for sprinkling
- 2 Tbsp flour
- 1 tsp cinnamon, plus more for sprinkling
- ¼ tsp nutmeg
- dash of salt
- 1 stick butter, at room temperature
- squeeze of lemon
- 1 egg, beaten (that's the secret ingredient!)
- 3 Tbsp rolled oats
Preheat oven to 350 degrees.
Mix sugar, flour, cinnamon, nutmeg, salt, butter and lemon juice. Add well-beaten egg to mixture and it will form a paste that is the delicious “glue” that will keep your pie together. Add the chopped apples and mix, coating well.
Press the bottom crust into your pie dish and scatter the rolled oats on top. They will absorb any extra juices and keep your crust crisp.
Pour apple mixture onto oat covered crust. Lay sliced apples over the top in a spiral pattern and sprinkle with a teeny bit more cinnamon and sugar.
Bake for about 40 minutes. Enjoy!