Saturday, October 10, 2009

Apple Picking

Today started out overcast and rainy but quickly cleared to one of the nicest fall days we've had so far. We had planned to go apple picking, isn't it nice when Mother Nature goes along with the plan? Fortunately we went early, so by the time we had all our apples, ran in the hay bale maze, fed the goats and bunnies, and ate cider doughnuts and drank cider, the place was mobbed and we were happy to leave. We picked 1/2 bushel of apples: Honey Crisp, Empire, Cortland, Jonagold, Fortune, and a couple of Macintosh and Red Delicious. We've been home 2 hours and so far we've made caramel apples (with one caramel pear for the family member who cannot eat raw apples) and I baked an apple pie.

I have not made a pie crust since college. I tried, and my crusts were always too dry and fell apart, or they would stick to the rolling pin. No matter how much flour I used, I could not get them to work properly. So I gave up long ago, until a nurse at work suggested saran wrap. He said it worked better than waxed paper (which I had also tried). Hooray! It worked! And it was so easy! (Can you tell I'm excited?)

When I was a kid, my mother made apple pies. AWESOME apple pies. And she would always take the leftover crust dough and make a little tart for us to eat for a snack - just some strawberry jam in the middle. It always made me feel special.

Thanks, Mom.

9 comments:

  1. Your apple pie looks delicious - I'm inspired. I can't make pie crust to save my life, so I cheat and use pre-made crust from the store.

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  2. Yum! I love apple pie.

    My mom used to do the same thing with a little bit of crust for us kids. Usually with apricot jam, because we had so much of it (we had an apricot tree, and my grandparents had several).

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  3. Mmmm, Mom's pie... Yours looks just like it! Alas, making pie crust at altitude is even harder than at sea level, so I stick to crumbles and cobblers.

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  4. Okay Donna, I'm going to ask a question that combines your canning doctor knowledge and your doctor doctor knowledge. :-)

    My son has been home from college for the weekend...I just picked up about 30+ lbs of apples yesterday...my son woke up feeling terrible with a fever and other flu symptoms (possibly H1N1)...I was planning on canning a big batch of spiced apples slices today...I hear that your contagious 24 hours before you get symptoms....

    So, here's my question...it's probably a dumb question...but if I can my apples today and I have been infected with the flu, the processing of the apples would certainly kill off the virus right? It's safe to still can my apples and have them be safe to eat in the future, right?

    Tess

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  5. I'm so glad my apple pies are recalled with such delicious memories! Yes, it has been a long time but I'm interested in the saran method. Julia Child always said if the crust tears during rolling, don't re-roll just patch it or it gets tough. Way to go, Donna

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  6. Straight from the CDC: "Influenza virus is destroyed by heat (167-212 degrees F)." Plus, if it's not in a body after about 8 hours, it dies. So, Tess, if you have the energy to can, then go right ahead!

    Mom, how could we not have such delicious memories! (We also had pork roast for dinner before the pie...it was a "Donna faves" meal all around...)

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  7. And, Tess, I hope your son feels better soon!

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  8. Thanks for the info and the well-wishes for my son, Donna!

    Crossing my fingers,
    Tess

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  9. Don't forget to brush the top crust with milk and then sprinkle with sugar for a glistening effect!

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