Apple Picking Pie...and Baseball

Yesterday, Ari, Matt and I went apple (pear and pumpkin) picking at the Reed Orchard; a familiar place that Kelly, Matt and Ari had gone two years ago.  Today, Ari made his first apple pie and couldn't wait for me to cut him a piece before he had to take a taste of crust.

Since I thought you'd like to see how we spent our day, here is a montage of photos and then I'll give you the recipe that I won a contest with in Ridgefield, Connecticut in 1996.

Apples on lower branches are just my height

I know this shape...it's a Pear

Whew! That was really stuck on there!

I'll let Mimi carry the bag...she's a big girl.

A Daddy pumpkin & a baby pumpkin

Just cooling off in between picking

I'm not a wolf in sheep's clothing!

Mimi...I play soccer!

When I make apple pie, I like to use at least three different kinds.  We got to taste what was ready to be picked and I chose, Granny Smith, Rome, and Gold Rush.

Apple Picking Pie

For a 9-inch pie
8 c peeled, cored, and sliced apples
juice of 1 lemon
1/2 c brown sugar
1/2-2/3 c granulated sugar*
2 tsp. ground cinnamon
1/2 tsp. ground cardamon
1/2 tsp. freshly ground nutmeg
1 tsp. vanilla
1/2 tsp. salt


2 T Boiled Apple Cider
2 T unsalted butter

*taste your apples and adjust the sugar according to how tart or how sweet you want your filling.

Perfect Pie Dough

Place apples in a large bowl.  Add the sugar(s), juice of one lemon, spices, vanilla and salt.  Mix with a large smooth to gently toss the ingredients.

Next, place apples in a large saucepan and over medium heat, cook 7-10 minutes to release some of the juices.  (I discovered this is the trick to avoid the "space" that occurs between your pie crust and filling.)  Let cool.  Roll out pie dough.  

Ari is preparing his dough for a "mini" pie pan...just his size.

Ari spoons his filling in, straining the liquid that released from cooking, and tasted one of the apples just to make sure his ingredients were balanced.  Add a couple pieces of butter to the filling and the 2 T. boiled cider, then, roll out the top crust and seal the edges.  If desired, sprinkle a little granulated sugar on the top crust.


Place pie on a baking sheet in a preheated 375F-degree oven.  Bake 45-55 minutes or until crust is golden brown and the juices are flowing.  (Ari's pie baked for 30-35 minutes)

While the pies baked, Ari and I played a little baseball in the backyard.  His granddad is coming for a visit in a few weeks and he wanted to hone his skills!  Go Reds!

Batting Clean-up and playing short stop, #2 A R I  F E I N B E R G!!

The Paparazzi are always trying to photograph me!

Ari worked up an appetite and couldn't wait to finish eating before asking for...Apple Pie, please.  Enjoy!