This past sunday we made a trip to apple lane farm. It was a gorgeous & sunny day, which i really tried to appreciate, pushing aside all feelings of irritation that we were not able to wear scarves and flannel to go apple picking. . .ok, i am going to say it, sometimes the lack of seasons in Santa Barbara irks me. I guess mainly when I want to take cute photos or wear a seasonally appropriate outfit. But i am NOT complaining, I know we are super lucky, so don’t start in on me about walking 4 miles in the snow to a one room non heated school room. (but, at least you got to wear a winter coat, and cool boots and scarves and ear muffs, I am on such a tangent, but madeira wore ear muffs today. it is currently 67 degrees. I guess she is like me) TANGENT done and onto apples.
Apple Lane Farm is darling and they grow some yummy no pesticide apples. A little red stand, rows of green trees and the sweetest man who gives you a slice of apple upon exiting your car. Take a trip there if you are in the area! We picked Granny Smiths. And what do you do after you pick apples, MAKE a pie! Below is my recipe, based upon Jamie Oliver’s apple pie recipe, with a couple of changes. We all thought it turned out delicious and much more savory than most apple pies, which sometimes can be a tad too sweet, especially when they are a la mode…
We used a prepackaged pie crust and it was super good! And I have it on record, that Jamie Oliver said on his show, Jamie at Home, that if there is one thing that you don’t have to make yourself, it is the pie crust. And I believe him. Always.
- (premade pie crust or click jamie’s link above for homemade)
- 3 granny smith apples
- 3 fuji apples (or similar)
- 3 heaping tablespoons of brown sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon molasses
- 1 teaspoon cinnamon
- 1/2 lemon
- 1 egg yolk
- 1/4 cup milk
Preheat your oven to 350 degrees and if using premade pastry sheets, pull out of freezer to defrost.
Once the apple mixture is cool, pack it into the pie.