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I’ve never been a big pie person, usually sticking to cakes and ice creams. However this year, with a local apple orchard a few towns over and some time on our hands, pie season it is and boy is it scrumptious!Located about 20 minutes from the farm is a local family owned orchard, Suttters Ridge Orchard. The entrance to the orchard is a long wooded curvy road that is really only wide enough for one car at a time. As you travel through this beautiful road it opens up near the top of hill to breathtaking views of orchards, vineyards, pumpkin patches and the valleys that surround it.

It is a pick your own facility with so many great apples to choose from. I could have spent all day there picking and eating apples. And for $1.10/lb it was quite a deal for freshly picked fruit.

Joe and I ended up with a few bags of apples. Now, time to bake. I made my very first apple pie. Here is how we did it.


  • Pie Crust pastry
  • 1/3-1/2 cup sugar
  • 1/4 cup flour
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/8 tsp. salt
  • 8 cups thinly sliced peeled tart apples (8 medium)
  • 2 tbsp. butter or margarine


  1. Bake for 40-50 minutes, remove the foil during the last 15 minutes of baking.
  2. Unroll other pie pastry and top the pie, pressing on the rim/edges to seal. Place a few slits in the top to vent. Cover edges with aluminum foil to prevent excessive browning or use a pie crust shield if you have one.                     file__storage_extSdCard_DCIM_Camera_20161016_191742.jpg
  3. Fill your pastry lined pie pan with the apple mix. Dot with butter.file__storage_extSdCard_DCIM_Camera_20161016_191257.jpg
  4.  Place pie crust in your pie pan and trim off the excess. I used Pilsbury ready to go pie crusts. Just unroll them and use. No need to pre-bake. They are fantastic!pie crust.JPG
  5.  Mix sugar, flour, cinnamon, nutmeg, and salt in large bowl. Stir in apples.file__storage_extsdcard_dcim_camera_20161016_190542
  6. Preheat oven to 425 degrees
  7. When your pie starts to bubble through the slits in the crust and the crust is brown, it is done!


One tidbit of usefulness here. We used an apple corer/slicer/peeler mechanism. I borrowed this from my mom as it brings back memories of spiraling apples for snacks. But boy oh boy did it come in handy with making this pie. Here is a video of someone using one here. I highly suggest grabbing one of these if you are in the apple pie making world!