Levi and I took a little trip to Charlottesville and were truly surrounded by magnificent beauty. Although we woke up to a rain shower on our first day there, the dazzling colors on the trees popped out against the dreary sky. (Luckily today we woke up to a gorgeous sunny day - and saw the trees in a whole new fashion!) Many of the trees we saw were simply breathtaking!
The grand finale to our little vacation was a trip to Carter Mountain Orchard. Surrounded by trees in bright reds, yellows and oranges we made our way up the curvy road, to the top of the mountain.
We got some instructions in the "Apple Barn" and then set off for some apple picking. Walking through the trees dotted with brightly colored apples, we filled two bags with apples, and we learned that apple picking is lots of FUN!
Now the proud owner of freshly picked Pink Lady and Winesap apples, I know that I MUST make apple pie.
I love the combination of a crisp, crunchy crumb crust together with soft, gooey apples infused with lots and lots of cinnamon. YUM!!!
I imagine that now you too have visions of apple pie before your eyes - so here is my recipe - enjoy!
Crumb Crust Apple Pie
Ingredients:
2 cups flour
2 teaspoons baking powder
1 cup sugar (plus extra for the apple mixture and to sprinkle on the top of the pie)
Pinch of salt
1/2 cup oil
1 egg, beaten
1 teaspoon vanilla
4 or 5 apples
cup orange juice
cinnamon (use however much you like - I like TONS)
Preheat oven to 350.
Grease a 9 inch pie plate.
Mix flour, baking powder, sugar and salt.
Mix in oil, egg and vanilla. Dough should be crumbly.
Press dough into the bottom and sides of the pie plate.
Peel apples and rinse. Cut into slices and place in a bowl.
Mix apples with cinnamon and sugar and orange juice.
Place apples (without the juice) into the pie plate.
Cover apples with remaining crumb crust dough.
Sprinkle with a little water. Sprinkle cinnamon and sugar. Use a knife to cut a few slits to allow steam to vent out of the pie.
Bake for 45 minutes.
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