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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.

Ingredients:

  • 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

Directions:

  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!

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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!

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