Sunday, October 26, 2008


If you live in the country, as we do, you almost give up hope of ever being able to visit a farm on the weekends. That is because nearly every city dweller within one hundred miles has had the same idea. Larry and I passed a half dozen of our favorite, large farms this past weekend. One had traffic backed up for miles; another had a person on the main road directing traffic. We really wanted a just-made apple cider donut and some apple cider as well as some apples for a homemade apple pie. After driving for an hour, we discovered a smaller farm, apparently as yet undiscovered, and were able to score on each count.

At the recommendation of the cashier, I bought Northern Spy apples, a departure from my usual Macoun or Gala. As she described them, they would soften, but retain their shape. While Larry would have preferred them softer--he'd probably like applesauce pie--I thought they were perfect. I saw no good reason to make a pie crust when they sell perfectly good sheets of crust. About the only time I'll make homemade is if I need a pate brisee. The pie was classic...and perfect!

Servings 10

1 pkg refrigerated rolled piecrusts (I swear by Pillsbury)

1/2-3/4 cup sugar (depending on how sweet you like it; Larry likes sweet!)

1/2 cup dark brown sugar

3 tbs cornstarch

1/2 tsp ground cinnamon

1/4 tsp salt

pinch allspice

4 lbs apples, peeled, cored, and cut into 1/2 inch slices

3 tbs unsalted butter

2 tbs lemon juice

1 egg, beaten with water

Preheat oven to 400 degrees.

  • unroll 1 piecrust onto work surface; it into bottom and up sides of 9 inch deep pie dish and prick bottom of crust all over with fork; refrigerate

  • in small bowl, blend sugars, cornstarch, cinnamon, salt, and allspice; set aside

  • prepare apples

  • in large skillet, melt butter over medium heat; add apples, lemon juice, and sugar mixture and cook for 10 minutes, stirring occasionally, until juices thicken; cool on rack for 25 minutes

  • pour cooled apple mixture into prepared pie plate, then unroll top crust, fit over, crimp and seal; cut 1 inch vent in top

  • brush egg over top and sprinkle with a teaspoon of granulated sugar

Bake at 400 degrees for 20 minutes, then lower temperature to 350 degrees and bake an additional 25 minutes. Cool at least one hour before serving.

This apple peeler is an antique; it belonged to Larry's Aunt Ruth, a wonderful woman whom we miss. It makes quick work of peeling apples. I'm told she and Larry's mom used to peel mountains of apples for their church fair. I love having a remembrance of Aunt Ruth.


  1. What a great peeler! I recently bought one of the new models out, and while it does a great job it lacks the charm of this heirloom.
    I just ate some of my leftover apple pie for breakfast. :)

  2. Oh my those APPLES.. that reminds me of the times my sisters and I would gather at mothers and we would make apple pies(even the pie crust) from stratch, applesauce. Boy I miss those days. We would bake some of the pies but some we would just freeze then when we wanted a fresh apple pie we would get one from the freezer. We would make about 100 pies and divide that by 4. What fun we always had in Mother's kitchen

  3. Arlene, thanks for stopping by my blog. I'm so glad you liked the skulls. Your story reminds me of all the book burners when the Harry Potter movies came out. It made me furious. But people will be people. You just respect each persons opinion and hope they respect yours.

    I love apple pie. This is what I always have on my birthday. I'm always collecting recipes for this pie and I will add yours to the collection. I keep trying to make it. The filling comes out OK, but I always have trouble with the crust. Thanks for the recipe my friend.

  4. Thanks for dropping by the Crispy Cook and I look forward to some Italian delights from La Cucina! I know Orange County, too, as I am a Rockland County native. I went north for my rural experience instead of west, but I do love the mountains and hills of the lower Hudson Valley.

  5. Apple Pie---YUM!!! I used to make tons of apple pies, including scratch crusts. I haven't made any for quite a few years. I tend to eat too much of what I bake. Not good for the "waste" line. Apple pie with sharp cheddar cheese and Vanilla ice cream. Sounds like a bit of heaven. LOL

    I remember peeling apples for my mother using a gadget like that.

    Love and Hugs, Peg

  6. Arlene, pretty please go to my blog. I've roped you into a fun foodie challenge. It's fun, quick and easy. Hugs.

  7. I just love apple pie and yours is so lovely. Great job!

  8. What a beautiful pie--apple is my favorite. The peeler is very cool too--it is fun to have something that brings such great memories!

  9. What a beautiful machine! I want my own apple peeler!!!

  10. That pie looks like it belongs in a bakery :). A deep dish apple pie sounds heavenly right about now, or any time, really :D.

  11. I so need one of those peelers, it's on my to get list. I made apple pie today too, they sum up Autumn so well don't they. Fabulous.


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