Last year we had our own Fall Harvest celebration of sorts. The last few posts contain recipes that were served and I needed to round it out here with one more. The Ham Loaves were really more ham balls-browned slightly and about 2" in diameter, placed in the Crockpot and topped with the sauce in the recipe. There were Garlic Cheddar Mashed Potatoes, Cream Cheese Pound Cake, Pumpkin Chocolate Chip Muffins, my own recipe Apple Pie (to follow), and an Indian Apple, whole pumpkin and whole acorn squash on the table for decoration.
It was simple, meant to be that way, and fun. The kids bobbed for apples and we lit some candles and just enjoyed the atmosphere.
Anne's Apple Pie
Not Mom's, but still good.
1 recipe double crust pie dough
5-6 large apples, peeled, cored and sliced
1/2 c sugar
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg (I really prefer freshly grated)
1-2 Tablespoons flour
Place bottom pie crust into a 9" pie pan and sprinkle evenly with the flour. Put half of the apples in the pan and sprinkle with half of the sugar and spice mixture. Top with remaining apples and sugar. Top with crust, crimp edges and vent-I like to use a small star shaped cookie cutter and then replace the cut out dough offset slightly on top of the opening
Bake at 350 degrees F for 45-50 minutes until apples are soft and crust is golden brown.
Double Crust Pie Dough
3 c flour
1 c shortening
salt-I use about 1/2 teaspoon
6-7 Tablespoons ice water
Mix flour and salt. Cut in shortening until it resembles coarse meal or small peas. Add water a tablespoon at a time until dough forms well. Let stand 10 minutes under an overturned bowl before rolling to desired thickness.