Community Voices for Health

By: Melanie Anderson

It’s that time of the year: the leaves are changing and the air is getting cooler. This time of year, I love taking my youngest son, Tyler, apple picking. We take our annual drive to Honey Pot Hill, just him and me, after we get the older kids off to school and Daddy out the door to work. It’s such an awesome way to bond one-on-one with him since our days are usually filled with business.

This year was cold and wet, but we made the most of the day. We picked our little hearts out; well, I did while Tyler ate his fair share of the apples throughout the orchard. They should have weighed him before and after! When we got home, we had so many apples that we decided to make an apple pie together. Flour all over the kitchen and a sticky floor where the sugar spilled, but the fun we had and the giggles we giggled made cleaning up the mess worth it. At the end of the night when we snuggled up before bed, we talked about our day. Tyler told me his favorite things from the farm and we ate some pie! What better way to end a day of hard work and fun than eating the fruits of your labor.

What do you do with all of your apples?

Mile High Apple Pie

Crust

2 Cups All Purpose Flour

1 Cup Crisco Shortening

1Tsp. Salt

1Tbls. Granulated sugar

1 Pinch Baking Powder

4-5 Tbsp. Cold water

 

Pie Filling

5 Cortland Apples

5 Macintosh Apples

5 Granny Smith Apples

1 Cup Granulated Sugar

2Tbsp. Cinnamon

2Tbsp. All Purpose Flour

1 Tbsp. Butter

Nutmeg

 

Directions

Mix all ingredients for crust together, except the water. Add the water and mix until dough forms. Split dough into 2 and wrap each piece in plastic wrap and refrigerate until ready to use.

Peel, core, and slice all the apples and put them into a large bowl. Put sugar, flour, and cinnamon on the apples and mix thoroughly. Let rest on counter top for about an hour.

Rollout one dough and place in the bottom of a pie plate. Fill with apple filling. Cut the one tablespoon of butter into pieces and put on top of the filling then sprinkle nutmeg over the top. Cover with remaining rolled out dough. Pinch the edges with your fingers and cut slits in the top for venting. Bake at 375° for 50 minutes to an hour. The crust will be flaky and golden brown.

 

 

Hope you enjoy!