It did not go well. In case you're curious, most apple orchards are not open Sundays, we learned the hard way after we drove to two closed orchards - which if you ask me that is pretty stupid, but I digress.
We ended up stopping at Grammas Place which we had driven by when we were in search of open orchards. We picked up super yummy Granny Smith apples to make a pie, as well as other goodies including nectarines, peaches, and purple potatoes (side note: I love cooking with purple potatoes)!
This farm was super presh.
These ^ were no joke. Yummmm.
They also had a U-Pick Sunflower Garden
Brad felt very at home.
We used Grama Ople's Apple Pie Recipe and let me tell you, Gma Ople knows her ish.
What you'll need:
- 1- 9 inch double crust pie
- 1/2 cup unsalted butter
- 3 tablespoons all-purpose flour
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 8 Granny Smith apples - peeled, cored and sliced
How you'll use it:
- Preheat oven to 425 degrees.
- Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
- Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust.
- Pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
- Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees. Continue baking for 35 to 45 minutes, until apples are soft.
*We cheated and used Marie Callender's Pie Crusts, but whatevs, I am lazy and didn't even feel bad about it. The package comes with 2 crusts, so we turned one of them into a makeshift lattice for the top of the pie.
Pre-Oven! Oozey and delish.
Confession, we may or may not have almost gotten the fire department called on us, because the sugary, buttery goodness started to drip down to the bottom of the oven and made the apartment super smokey. In other news, our smoke alarm did not go off, we should probs get it checked out.
Now, this isn't the healthiest things I have ever made, but sometimes it's not worth sacrificing taste for health. This was one of those cases.
Cheers to Autumn Baking!