Pilates? Oh, heavens no. I thought you said “apple pie and lattes.”
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Tis the season for fall colors, and we went on a leaf-peeping drive with good friends last weekend, intending to go to the southern Root River valley… only to find that it was too early for good color. So… we turned around and headed north instead. The colored trees above are from Windsor Green and North Branch, not from our outing at all! We stopped for lunch at Vino in the Valley… delicious with beautiful views. As we got ready to leave a parade of high end sports cars came in, evidently part of a road rally stopping for dinner.
RECIPE OF THE WEEK
I purchased apples for apple pie last week, but was too busy to make it… so I made it this week. Last week I bought frozen pie shells because I was so busy… never again! The pie I made this week had the best crumble topping I think I have ever had, the apple filling was luscious… but the crust wasn’t good, make your own or make it a crustless crisp! Based on a recipe from Holly Nilsson of Spend with Pennies!
BEST APPLE CRUMB PIE
Heat oven to 450 degrees F.
TOPPING
- 1 cup flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter (high quality, chilled & cubed)
Combine using a fork or pastry blender until crumbly. (I finished with my fingers to get an even crumble.)
FILLING
- 8 cups Granny Smith and/or Honeycrisp apples
- 1/3 cup granulated sugar
- 3 tablespoons flour
- 1/2 tablespoon fresh lemon juice
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
Peel, core and slice apples crosswise, about 1/8 inch thick). Toss apple slices with sugar, flour, lemon juice, cinnamon and nutmeg.
Bake at 450 degrees for 15 minutes, reduce heat to 350 degrees and bake an additional 45-55 minutes. (Poke center of pie to make sure apples are soft all the way through.)
Serve warm or at room temperature… great with vanilla ice cream!
