Last weekend we picked apples. This was a first for us – we’ve always wanted to pick apples and while we always go to an orchard in fall near our favorite hiking spot, it is not a “you pick” orchard.
The orchard was wonderful – it was on a beautiful hill with loads of apple trees, raspberry canes, and a huge pumpkin patch. They had the typical caramel apples, popcorn, pies and sundaes. The kids found a bouncy house and lots of fun, old farm equipment to check out!
Because my little guy has been at home for a month now, we have been baking like crazy – and we had too many apples, so we made this gorgeous pie. It took us two hours, but we did it together on this rainy day and it was too fun. I’ve definitely been putting off some Mom duties to spend time with my little buddy.
Here’s what we did. It’s an easy pie, just takes a few minutes to put together. we did store bought pie crusts, which is a HUGE time saver.
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 6 to 7 cups thinly sliced peeled tart apples
- 1 tablespoon lemon juice
- Pastry for double-crust pie (9 inches)
- 1 tablespoon butter
- 1 large egg white
- Additional sugar
- In a small bowl, combine the sugars, flour and spices; set aside.
- In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
- Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with apple mixture; dot with butter.
- Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
- Beat egg white until foamy; brush over pastry. Sprinkle with sugar. Cover edges loosely with foil.
- Bake at 375° for 25 minutes. Remove foil and bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
- Yield: 8 servings.