I awoke this morning more excited than usual because I knew we were going apple picking after all the chores were completed.
I got my 1/2 bushel boxes ready and threw them in the truck, also some heavy duty clippers , just in case I ran across a stubborn apple that wouldn't release. Off we went to the beautiful apple country.
The apples were at a level where I could easily attack them and sample a few. Tart apples are the very best for cooking and pie making. I was already tingling in my mouth as the anticipation took over my whole body. The apples are organic so they have a few worm holes here and there but I just cut around them and keep cutting and peeling. It looks like they are Rome apples and a cross between a golden delicious. Never the less, they will certainly be enjoyed.
It was a clear fall day with the colors of Autumn and the aroma of apples. On the way home our vehicle took on the smell of apple cider.
A perfect ending to a perfect day!
If you have time, I'd love to read about any secrets for successful apple pies in one of your posts. I've tried, but mine never seem to have the right consistency. Thanks
ReplyDeleteI always add two tablespoons of vinegar to my dough and that helps to keep it from crumbling apart when you roll it out. As far as the apples, they should be cut consistantly in size and when I mix the sugar and cinnamon, I do it with bare hands with the apples so the juice is almost running out. Then, put it all in your crust and put top crust on, cutting a circle in the middle, so the steam can escape. Voila!
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