October 19, 2015

Farm to Table

If there's one thing I love during the fall/winter season it's being in my kitchen. I love to cook for myself and others, trying new recipes, and adding twists of my own, but fall is the perfect time of year to marvel in all the comfort foods. After my amazing fall weekend earlier in the month, I decided to whip up something special.

A few Sundays ago I headed out to Demarest farms to pick some apples. I was met with a Black Friday like shopping experience. The place was swarming with people all looking for pumpkins, donuts, and fall treats. 

I wasn't able to do the pick-your-own because they had just closed for the season and instead selected my apples from the inside. There were so many gorgeous apples to choose from, and such a variety.

I asked one of the employees which were best for use in a pie and she said to just mix and match. Commence delight. I chose Gala, Honeycrisp, Golden Delicious, Fuji, and Empires. Once home, it was time to get started.

I recommend prepping your apples first because they can sit longer than the dough. Personally, I think this adds to the flavor! To do that we'll start with the pie recipe. This comes from the Central Market Cookbook which I highly recommend.

fall theme apple pie recipe card

At this point you should start making your crust. A few years ago my Mom handed the "Bible" a/k/a the Pennsylvania State Grange Cookbook down to me. It was my grandmother's before her. It has some of the best recipes in it and it's my first stop when baking. The recipe we use is super easy and it will make enough for two crusts, excellent for any filled pie.


Once your crusts are finished and you've placed one in your pie pan, you can fill the pie. While your cover crust is still on the counter cut in some vent holes. I made mine larger than needed because I used the pieces to make the apple leaves, however, I would recommend making them smaller and using the left over crust {if you have any} to make the apple.  Cover the pie and press the edges with a fork to seal.



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