The total bushel of Spy Apples equalled approximately 17 medium size freezer bags, plus 1 very full deep dish apple pie. I am now set for apples until the 2012 Apple Season rolls around again, when I make my next purchase of Spy Apples from Barbetta Orchards., should they have their stand back in Hepworth next Fall.
I have found over the years, even though there are so many different "kinds" of pies out there, a plain old fashioned Apple Pie is still one of the favorites for many of us.
Author, Linda Stradley, of the What's Cooking America website, takes us on a little history tour of the beginning of the Apple Pie starting way back in the 14th Century. Take a little Apple History Tour by checking out Linda's website:
3/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
5 to 6 medium (2 pounds) green tart cooking apples
2 tablespoons butter, cut into small pieces
1 to 2 tablespoons milk
1 tablespoon granulated sugar
In a large bowl, combine sugar, cinnamon, nutmeg, and cloves; set aside.
Peel, core, and slice apples approximately 1/4-inch thick. Toss apple slices in sugar mixture until well coated.
Spoon apple filling into pastry-lined pie plate and dot with butter. Cover with remaining pastry and flute. Cut slits in pastry so stream can escape. Brush milk over top and then sprinkle 1 tablespoon sugar onto top of pie crust.
Bake 45 to 50 minutes or until crust is golden brown and apples are tender. Remove from oven and cool on a wire rack before cutting and serving.
Serve warm or at room temperature.
Makes 8 servings.
"Here is Rob making sure everything is working the way it should before ....... "
"...... he dismounts and heads into the house to gear up for his last ride up the road before the "Honda" is stored for another long Winter Season."
"I was really thankful I was up to my ying yang in apples, as it was way to damp for me to go along for the "last hurrah"."
I loved this and want to share it with you...