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Apple and Pear Harvesting

This is an exciting time of year. I finally get to pluck all of the beautiful pears and apples off of my trees that I have been looking at for the past several months. In the spring when those first blossoms appear, you get excited with anticipation of the promised treasure that will eventually grow. This year the trees really fulfilled their promise. The branches were bending with luxurious fruit. Needless to say, I have filled baskets and bushels of apples and pears and I'm still not done. It's not a bad problem to have.

In the coming days I will start canning pear butter, apple butter and applesauce. No doubt I will also be making a myriad of other recipes. One of Craig's favorites is an apple pie recipe that is out of this world. Over the years I have made and sampled several different pie recipes but this one is by far the best. It's loaded with cinnamon and nutmeg so you can't go wrong. The recipe is included in the post. Be sure to let me know your thoughts if you end up giving it a try. 🍎😋 Feedback is always welcome! 😀



Lanissa's Apple Pie











1 unbaked 9-inch pie shell


Filling

  • 1/2 cup of sugar

  • 2 Tablespoons of flour

  • pinch of salt

  • 1/2 Teaspoon of cinnamon

  • 1/4 Teaspoon of nutmeg

  • 5 apples of your choice peeled, cored, and sliced thin ( I like to use two different kinds of apples such as Granny Smith and Red Delicious combined)

  • 1 Tablespoon lemon juice

  • 3 Tablespoons melted butter


Preheat the oven to 425. Combine the dry ingredients and then stir it into the sliced apples. Add the lemon juice and the butter. Stir well. Allow the apples to sit for a bit while you prepare the topping.


Topping

  • 1/2 cup of flour

  • 1/2 cup light brown sugar

  • 5 tablespoons of cold butter cut into cubes

  • 1/4 teaspoon of cinnamon

  • 1/8 teaspoon of nutmeg


Combine the topping ingredients using a pastry blender in a medium sized bowl. It will become crumbly like a streusel topping.


Place the apple filling in the uncooked pie shell. Sprinkle the crumbly topping over the filling. Bake at 425 degrees for 10 minutes, then reduce the oven temperature to 350 degrees and bake for an additional 40 to 45 minutes until the top is browned.

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