The best apple pie recipe
Fall means apple pie and memories
Fresh North Carolina apples make a great Apple Pie
Can you feel it? The days are getting shorter, the temperature is dropping and the trees are full of color. This can only mean one thing. Fall has arrived.
After enjoying a long hot summer, I’m ready for fall with its cool mornings, pumpkin spiced lattes , pumpkin scones, pumpkin donuts, pumpkin pies, and just about anything else “pumpkinish”. However, October is about more than just pumpkins. In little towns all across this great land people come together to celebrate the harvest. Each weekend with a short drive from wherever you call home, you can find local festivals loaded with artisans showing off their seasonal crafts and local entertainment. Let’s be honest, there’s also lots of great foods to try.
I especially look forward to visiting one of the multiple apple festivals each year. To me the trip is as much fun as the destination. There’s something special about driving on a narrow winding road way decorated with the colors of fall and trying not to look over the edge at the breathtaking view.
The sounds of people talking and laughing and the sweet smell of festival food drives me to walk faster than anyone else in our group. I like to find a good spot in the middle of all the excitement with my cup of hot coffee in hand, maybe an old fashion hot apple turnover or a warm biscuit with apple butter and watch people walk by.
I’m always amazed at who we happen to bump into. It’s almost like a family reunion that no-one actually planned. We just show up at the same place at the same time to enjoy the festivities. How cool is that?
- 1 refrigerated pie crust package of 2
- 6 peeled Granny Smith apples sliced
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground nutmeg
- 1 tablespoon lemon juice (1/2 fresh lemon squeezed)
- Heat oven to 425°F. Place 1 pie crust in un-greased 9-inch pie plate. Press firmly against side and bottom.
- In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
- Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.
After slicing the apples, place in a colander and sprinkle with 1 tablespoon of sugar. Let it stand for 30 minutes to drain. There are at least 14 types of apples grown in the Carolinas, according to the NC Department of Agriculture. Granny Smith are the most tart and my favorite for apple pie. Have fun trying the different apples.
Doug Smith (Doug the FoodGuy)