When we moved here, there were about 8 different apple trees in our backyard. Actually, this whole neighborhood was built over an old orchard. It’s quite possible these trees are remnants of it. The first 2 years we were here we pruned them heavily, sprayed, fertilized, everything you need to do for apples…. just to be disappointed with crappy coddling moth ridden, apple scabby, maggoty apples. We gave up.
Since then we’ve cut down 3 for various reasons, and one will be gone this winter as it has cracked larges limb last spring and a good chunk of it fell on our fence.
BUT, this year, outta nowhere, the apples really looked large and mostly unblemished!! I couldn’t let them go to waste, I needed to do something with them and my tummy screamed “PIE”!!
Move over duck tape, there’s a new ‘all use item’ in town!
Since we never had to harvest before, we didn’t have any harvesting equipment… But, never fear! Urban Engineer is here! I thought of using the wicker Tiki torch holder and it worked perfectly!
I used much less for the pie, but haven’t made pie in forever, so I got a bit over-zealous in my peeling! Most, if not all blemishes were gone after peeling. I often wondered why orchards didn’t sell ‘Plan B’ apples that were slightly damaged.. Well, maybe they do, to the applesauce makers.
I peeled these outside as there’s less mess and we are on borrowed time for nice days…
I used the apple corer and a knife to thin the slices.
I mostly followed the Martha Stewart apple pie recipe, but made some changes. I cheated and bought prepared pie crusts. Here’s the original recipe:
- 12 Granny Smith apples, peeled, cored, and sliced
- 3/4 cup sugar, plus additional for pie top
- Zest and juice of 1 lemon
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- Pinch ground cloves
- 2 tablespoons unsalted butter
- 1 large egg, beaten
I used brown sugar instead of white (I did sprinkle top with white).
I also mixed a tbsn of white flour into the mix, as I guessed it may be runny.
I mixed everything together, sans the egg, poured it onto the apple slices and place in crust.
BTW, if you’d like to be more like Martha, here is her pate-brisee recipe… or for folks like me that have no idea what pate-brisee is… Here’s the crust recipe.
Slice top to allow for steam to vent, beat egg & brush the top. Sprinkle with white sugar.
Cook at 375F for about an hour. I cooked this one about 10 minutes less as the top was getting too brown.
My only note would be that this was a bit runny while still warm. It still tasted awesome, which is my most important thing. But, if you want a pie that holds its own, place in refrigerator for a bit or overnight.
Thanks for visiting & keep on planting!
© Ilex Farrell ~ Midwestern Plant Girl