The weather this weekend has been so perfect–mid-60s, and as fall as fall can be. I’m home for what seems like a blink and then I head out on my next recruitment trip for work, and it feels like I’m trying to cram all sorts of fall-y goodness into 48 short hours. So we’ve weeded out the front gardens, I processed some jalapeno peppers, I have rosemary beef stew simmering on the stove, and I made the first pie of the season.
Last year I made apple butter–it happens about once every two years, and started the first fall we lived in this house and JGL told me I couldn’t make my own apple butter. But back to last year–I had more apples than I knew what to do with, so while I processed the copious amounts of apple butter, I also froze quart sized bags of cinnamon-sugared apples for later. I thought I had used up most of them, but when I was digging in the freezer today for stew meat, I came across the last of the bags. After more digging, I found pie crust. So, when life hands to the ingredients for pie on a cool, crisp, perfect September day…you make pie.
I used a smaller pie plate, and did take some fresh apples and mixed them in with the defrosted apples to add a bit of freshness. I buttered the pan, and slapped the apples in (we only had enough crust for a one crust pie). Since the pie plate was smaller, I took a small apple cookie cutter and then layered the crust pieces on top to create the crust. After dabbing on an egg wash, I sprinkled a mixture of cinnamon, sugar and nutmeg on top. Baked in the oven at 350 degrees for about 30 minutes. We’ll be enjoying it warm with vanilla bean ice cream in approximately 45 minutes while we watch my Patriots.
I hope where ever you are right now, life feels about as perfect as is does here at the Homestead. Happy September!