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Apple Season


It’s apple season!  This past weekend I went to Seorgel’s Orchard, which is local to Pittsburgh.  They have the best apples with a wide verity for baking to eating.  This is the time of the year where I like to make all my apple recipes.  I especially like to make my apple pies and freeze them.  Did you know that you can freeze your fruit pies.  All you do is put them together but do not bake them.  Wrap them in plastic wrap first then wrap them in tin foil and put them in the freezer.  When you are ready to eat them just pull them out of the freezer and bake them at 400 degrees for about an hour depending on the size you make.  I like to make several sizes.  I make the 8-9 inch pies for all the holidays, then I make smaller ones 5 or 3 inches for single serve.  Sometimes you just want a slice of pie but don’t want to make a whole pie because it will not get eaten.  Also if you have kids, the 3 inch size is perfect for them and they will not waste it.

For my pies, I like to peel and cut the apples into thin slices so that they bake better.  I also like to mix several different kinds of apples, and the variety depends on what month.  This time I picked up Macoun, Mutsu, and Crimson Crisp.   My recipe for apple pie is the following:

6 cups of apples

2 Tbsp. Instant Tapioca Granules

3/4 cup sugar

1/2 tsp. Cinnamon

1/4 tsp. Nutmeg

1 Tbsp. Lemon Juice

Mix all together in a bowl and let stand for 15 minutes.  Fill the pie crust  and dot the top with butter before putting the top layer of crust on.  Cut slits in your top crust and bake at 400 degrees for 45 minutes.

Happy baking!  Enjoy your apples.

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