It's Apple Pie

that I love

more than any other dessert.

We have had a bountiful fruit harvest.  

While making apple sauce I also pickled a few Jalapeno peppers. 

Ready to go into the oven.
(Recipes follows)

It's especially good when served hot.

I ate most of it.  

Fall and Apples just go together. 

Note: I have added a new ingredient to my pie crusts.  I have substituted half of the butter with Crisco.  It does make a lighter and flakier pie crust.  

Recipe

2 cups of unbleached flour

1 tsp  Salt

1/2 stick of UNSALTED butter
3/4 cup of Crisco

1/2 to 3/4 cup of cold milk (yes milk not water)

Mix together flour and salt.  With pastry knife cut unsalted butter and Crisco into flour mixture. Sprinkle milk over mixture and mix ingredients until it forms into a ball. Let rest while you peel apples. Roll out dough onto floured surface. 

Apple Pie Filling

Into a bowl peel and slice 7 to 8 apples  Sprinkle with 2 TB of flour,

3 Tb of sugar,

1 Tb of fresh lemon juice and cinnamon to taste. 

Mix together and pour into pie dish, dot with 1/4 stick of butter.  Cover with unbaked pie crust.  Cut a few vent holes, sprinkle with sugar and bake for 10 minutes at 425 degrees and another 40 to 50 minutes (or until golden brown) at 350 degrees.

If you must, have a dollop of ice cream on top.

Have a great remainder of the week dear friends.  

Gina