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The making of this pie is very appropriately timed. There is a coolness in the morning breeze signaling the coming of Autumn and orchards are beckoning us to come 'pick your own'. In order to enjoy the abundance of fresh Ontario apples, I went to Chudleigh's Apple Farm to marvel at the numerous apple varieties they offer and to enjoy one of the last beautiful days of summer.
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The apples that were available for picking the day I went were Ginger Gold and Wealthy. I had never heard of either and was excited to go out into the orchard to pick them straight off the tree. We were told that two apples equaled a pound and they sure were huge! Nothing beats eating a crisp, juicy apple off the tree - the Ginger Gold was gorgeous and I picked a bagful of Wealthy apples to take home and bake with.
I decided to try a different apple pie recipe from my usual one. The crust called for sour cream and lard. As I don't have lard on hand, I replaced it with all vegetable shortening. I don't know how much of a difference this had on the final product, but I find that you can make a great crust using butter and shortening. The only mistake I made was slicing my apples too thinly. Next time I'll make them thicker so that they don't make the filling all mushy. Overall, the pie was enjoyable - the crust was nice and the filling was spiced perfectly.
If you have the opportunity to pick your own apples I highly suggest you do! It's lots of fun for everyone and if you get hungry, no problem, eat an apple. Just watch out for all those pesky bees - they're in apple heaven.
Recipe: Prize Winning Apple Pie
4 comments:
That crust looks like the perfect texture. And anything is made better with sour cream!
What a great looking pie.
The crust looks so perfect!
i'm teaching a group of ESL students how to bake an apple pie at the end of October... i'm definitely using this recipe!
one question - do you know if the pastry freezes well?
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