Apple Pie

I went to a restaurant years ago and one of the menu items there was apple pie with ice cream on top.  It was incredible.  I could have eaten a huge plate of it, but it cost an astronomical amount.  I decided that apple pie wasn’t that hard to make and began the experimentation when I got back home. 

Experiment 

I know from past experience that the refrigerated crusts from the grocery store are not that much lower quality than the ones it would take me quite a while to make on my own, and they are also much more uniform usually as well.  I baked the crust in the oven in a pie pan for 15 minutes on 350 degrees.  While it baked I began peeling about 4-5 golden delicious apples and 1-2 granny smith apples.  I cut the core out and chopped the apples into a sauce pan with a small amount of water in the bottom.  I heated the pan on medium high heat and sprinkled in some white sugar, a small bit of brown sugar, a splash of vanilla, a few teaspoons of cinnamon and about a ¼ cup of plain minute oatmeal.  I cooked the apples until some of the first ones in the pan were small and some of the last ones into the pan were still sizeable chunks.  I took out the pie crust that was baking and poured in the apples.  I smoothed them out until they were at the same thickness all over the crust.  I cut up the other pie crust that was left in the pack of two into strips.  I placed the strips across the top of the apples into a cross hatch pattern.  In the openings between the strips of crust I poured in graham cracker crumbs.  I put the pie back into the oven for another 15 minutes on 350 degrees.

Heaven Sent

With ice cream scooped over a slice of the pie it was pretty close to the pie they had in the restaurant and I end up making 5-6 of these pies throughout the apple season every year to eat myself and at least that many to give away or take to friends and neighbors.  I love the apples that God almost perfectly suited to grow in the area I live.  So many of the farmers around the area have so many different varieties and there are many places along the roads to buy them.  When the goldens are gone, the granny smiths linger on into the later fall and early winter before the frost finally softens them up and the recipe can be made completely with them. 

Psalm 1:3