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<\/a><\/center>\nThe apple treats for sale were especially delicious\u2026
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<\/a><\/center>\nUnfortunately, all of the apple pies were sold out before we arrived at the farm. That\u2019s alright, because my husband has been wanting me to bake an apple pie from a particular recipe for a while. Reggie loves<\/strong> apple pie more than anyone that I know. He always raved about \u201cthe best apple pie ever\u201d that one of his former bosses had baked. She was kind enough to give me her recipe, so I\u2019m sharing it with you. <\/p>\n Laura\u2019s Apple Pie<\/strong><\/p>\n Ingredients<\/p>\n Makes one 9-inch double-crust pie.<\/p>\n \u00b7\t2 Pie Crusts (I\u2019m assuming that you have your favorite recipe \u2013 I still use the Crisco recipe, trans-fat be damned \u2013 or pre-made. My Mom now swears by the rolled Pillsbury crusts.)<\/p>\n \u00b7\t3-4 pounds combination of Granny Smith and Cortland, Empire, Rome apples (can be all Granny Smith) Usually about 6-10 apples depending on size of apple and the height you want the pie) <\/p>\n \u00b7\t2 teaspoons fresh lemon juice (You can also add some lemon zest)<\/p>\n \u00b7\t3\/4 cup packed light-brown sugar <\/p>\n \u00b7\t1\/4 cup granulated sugar <\/p>\n \u00b7\t1\/4 cup all-purpose flour <\/p>\n \u00b7\t1 \u2013 2 teaspoons ground cinnamon (depends on the number of Apples and taste) <\/p>\n \u00b7\t1 \u2013 1.5 teaspoon combination ground nutmeg, ginger, cloves, allspice (or Pumpkin Pie Spice already mixed) <\/p>\n \u00b7\t1 teaspoon vanilla extract (real, not imitation)<\/p>\n \u00b7\t3 tablespoons cold unsalted butter, cut into small pieces <\/p>\n \u00b7\tMilk for wash and sugar and cinnamon for sprinkling <\/p>\n Directions<\/strong><\/p>\n 1.\tPeel, core and slice apples (not too thin, not to thick). <\/p>\n 2.\tToss together apples, lemon juice, sugars, vanilla and all the spices in a large bowl. Let set for a few minutes and taste to determine if you should add more sugar or spices. Sprinkle in flour and mix in apples to thicken the juice.<\/p>\n 3.\tPlace filling in pie crust, mounding it in the center. Dot with butter. (I sometimes top with an additional streusel topping of brown sugar, cinnamon and sometimes chopped walnuts before adding the crust. You can also add dried cranberries or cherries to apples.)<\/p>\n 4.\tAdd top crust, Crimp edge and wash with milk and sprinkle with sugar and cinnamon. (You can also do an egg wash (egg yolk and a tablespoon of milk or cream) Cut several steam vents into crust. (Of course, since I\u2019m participating in an Eggland\u2019s Best program this month, I will be using their eggs.)<\/p>\n 5.\tIf the Pie Crust has gotten very soft, refrigerate pie for \u00bd hour before baking <\/p>\n 6.\tPreheat oven to 400 degrees. Place pie on middle rack. (You can put it on a cookie sheet \u2013 which makes it easier to remove without breaking the edge of the crust, or put a a foil-lined baking sheet on lower rack to catch any juices.) <\/p>\n 7.\tBake until crust begins to turn golden brown, about 15 \u2013 20 minutes. Reduce oven temperature to 350 degrees, and bake until crust is golden brown and juices are bubbling, about 45 to 50 minutes more. Let stand at least 30 minutes before serving. Tent with foil if crust browns too quickly. <\/p>\n Getting back to the farm\u2026the only thing that I didn\u2019t like was the restroom area \u2013 actually it was just a series of portable toilet units. As Sean said, \u201cIt was yucky<\/strong>!\u201d Overall though, I would definitely visit again\u2026I would just make sure to have everyone use the bathroom right before we got there. I took over 100 pictures, so if you want to see what a day at the farm is like, you can view the images below:
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