If you have followed my blog for a while, you may remember that I bake four pies a year. Midsummer it is blueberry/peach. Thanksgiving it is pumpkin and mincemeat. But the fall highlight is the apple pie. Apples thrive in New England and we are able to buy varieties rarely seen in supermarkets. Above the filling contains Cortland, Pink Lady, Paula Red and Baldwin. They all came from the weekly produce bag we receive as part of our CSA(community supported agriculture)share. Apples are so abundant this fall that I may also make an apple crisp.
Apple pies take the longest to prepare of the four. The apples must be cored, peeled and sliced. Peaches dipped in hot water slip their skins more easily. I use pumpkin and mincemeat from jars, so they are the quickest. But knowing that I would be at it for a while, I turned on my music loud, sharpened my paring knife and went at it. Three pounds of apples filled the one above.
And as for music, thanks to modern technology, my Apple Ipad now plays “Elizabeth’s Station,” put together using some algorithm from my own collection stored there. Usually they get it right, introducing me to many artists I would never hear otherwise.
Cinnamon, nutmeg, lemon(just a bit)and those apple varieties make me wish blogs included a widget for “smell-a-vision.” Your imagination will have to suffice.