nice as pie

Somehow we went through 65 apples in 2 weeks.
No pie, no sauce, no muffins, no butter, and no tarts.  Just 65 raw apples.

While the girls were in school today, I gathered up the remaining 20 apples and prepped the pie I'd been dreaming about.

Last weekend, one of our most favorite families in the whole world came to visit.  They brought handmade gifts too.  Notice the amazing rolling pin below.  A good friend remembers my love for rolling pins.  A great friend makes one for me.

I wish I'd had a pie to share with them then.

(This recipe from the Joy of Baking is my favorite.  It's not fancy or hard, but the one extra step that requires you to drain the apples' juices really makes the difference.  The juices are then reduced into a syrup and added to the shell right before being put in the oven.  It almost makes it taste like a caramel apple pie.)

pie crust:

2 1/2 cups all-purpose flour

1 teaspoon salt

2 tablespoon granulated white sugar

1 cup unsalted butter, chilled, and cut into 1 inch pieces

1/4 to 1/2 cup ice water

filling:

2 1/2 pounds apples (about 6 large), peeled, cored, and sliced 1/4 inch thick (about 8 cups)

1/4 cup granulated white sugar

1/4 cup light brown sugar

1 tablespoon lemon juice

1 teaspoon ground cinnamon

1/4 teaspoon salt

2 tablespoons unsalted butter

>>> click here for directions <<<