by Brad Nelson 9/19/16
There’s an old abandoned orchard deep in the woods where I regularly hike. It contains apples from four different kinds of apple trees. The apples fall to the ground and generally go to waste. It doesn’t seem the deer even eat them. I’ll often grab a couple to eat while hiking or biking.
Recently I decided to fill up my backpack with one of the varieties that looked suitable for the the making of an apple pie. I’m not sure what kind of apples these are. If anyone can tell what type from the photo, let me know. I’m curious. (Click on the photo for full size in case that helps.) I hope to go back and get more of them. Does anyone know how best to store them, perhaps to keep good for a couple months?
As for the apple pie recipe, I looked around the web and settled on this one by Pillsbury.
I like that the recipe doesn’t include 1/4 cup of butter as many recipes do or require heating a few things first. (Yes, I know that butter, much like bacon, makes everything better.) This recipe is simple and it turned out well, although I think I’ll reduce the cinnamon a little. The only change I made to the recipe was substituting Truvia for the sugar (worked well…always works well in baked good) plus I added two tablespoons of brown sugar. This seemed about right. The slight tartness of the apples was still in evidence but nicely pacified by the sugar.
I used a Pillsbury pre-made frozen crust…one that comes already in a pie tin. Yes, I’ll surely lose the Betty Crocker award for not making my own pie crust. But this was just a first-go around. As it was, I thought the pie crust was a bit mediocre. I’m soliciting opinions on either a better pre-made dough (doesn’t have to be frozen and in a pie tin already…in a tube is okay) or a recipe from scratch.
Also, aside from perhaps a wedge of cheddar cheese or a dollop of vanilla ice cream, what would you recommend adding to this pie recipe?
Brad is editor and chief disorganizer of StubbornThings.
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