Apples to Apples: Part 1

‘Tis the season you guys!…the season for APPLES! And I’m pumped about it! I love going to the orchards and picking my fruit off the trees and tasting all the fun cider based treats. I also love going home and making apple treats. This year I may have gone slightly overboard….

I haven’t been apple picking since college (ugh that was 3 years ago….I’m old) so I was extra excited to go. Long story short I ended up with 1/2 bushel of apples.

I realizes once I got these guys home I needed to start baking ASAP as I picked entirely too many lol. But these things happen…especially when you go with friends who’ve never been apple picking before (shock) and the weather is gorgeous.

I decided to start with an apple pie and an apple peach cobbler (we also picked peaches).

I started with the pie first. I prefer butter over shortening for my crusts so here’s the recipe I use…I roll mine slightly thin so that I get two crusts out of this (one for bottom and one on top)
Pie Crust:
2 1/2 c flour
1 stick of butter
1 tsp salt
cold water

You cream the flour, salt, and butter together with a pastry cutter or a fork (I don’t own a cutter anymore ūüė¶ ). When the mixture looks like a bowl of small crumbles add water 1 Tbs at a time until you get the right consistency (not too wet not too dry, slightly elastic).

Flour your surface area and roll your dough out in a circle until its about 1/4 in thick. Transfer it to your pie plate.

I don’t generally use a recipe for this, but here are some rough guidelines. I peel and slice about 8 apples and put them in a bowl. Add about 1/4 of sugar and 1 Tbs cinnamon (I like cinnamon so I use more of it) and a quick squirt of lemon juice. Mix it all up and put it in your pie plate. I add about 3 tbs of butter (3 pats) on top of the apples.

Roll out another pie crust and place on top of your apples. Pinch or fork your edges to seal it and make it all pretty and slice some ventilation in the top. Brush with milk or add a little butter on top to make it golden. Bake for like 30ish mins until golden brown.


You can get edges like these by pinching your thumb and pointer finger on one hand, and pinching the crust into those fingers with the pointer finger on your other hand.

Apple Peach Cobbler:

Repeat the filling from the Apple Pie recipe above…except also add peaches.
Put your filling in a casserole dish or pan.

Crumble Topping:
1 c Corn Flake type cereal (I used Special K Vanilla Almond…YUM)
1/2 cup brown sugar
1/4-1/2 flour
1 c melted butter
cinnamon for flavor

Crush the cereal. Mix the cereal, flour, sugar, and cinnamon together and add melted butter. Mix until a crumble forms. Spread it on top of the apples and peach mixture in your  dish. Bake for 20-25 mins until apples are soft and crumble is lightly browned.

Both were really tasty and made my house smell amazing. I’ve been baking like crazy with the millions of apples I have so look for posts later in the week to find out what else I made! ¬†SPOILER ALERT: apple bars, apple butter, and apple cider sangria…stay tuned!

The gang and I had a fun time picking apples and walking around Smolak Farms the other weekend.


One thought on “Apples to Apples: Part 1

  1. Pingback: Apples to Apples: Part 2 | The Crockpot Chronicles

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