A few years ago, I attempted to start a blog just like this one. I was busy at the time, with different priorities, and it never stuck — but I kept a few drafts that held content I enjoyed or recipes I really loved.
I was flipping through the old drafts today to find my apple pie recipe, and stumbled upon this one. I was going through a really hard time in my life, and was intent on treating myself better, so I had gone apple picking with my best friend and had made one of my favorite desserts.
I’ve kept the original text from the post here. It’s crazy to me how different my life is today, how much happier and more positive I’ve become, and how helpless and alone I felt during that time.
The one thing that hasn’t changed? Fresh air, sweater weather, and apple pie – the stars of the show and timeless cheerer-uppers. I hope you enjoy this seriously delicious SUPER FALL apple pie recipe – and warning, it is definitely not gluten free!!
In the wake of what’s probably the worst breakup of my life, I’ve been trying to still participate in those couple-based activities that I love so much, but with myself/with friends. It’s hard. If I’m honest, it’s been very, very hard. But there’s nothing I love more than the fall season, and in the spirit of being good to myself, I’ve been hellbent on enjoying the crisp, sweater weather air.
So yesterday, Kayla and I drove out to Alstede Farms in Chester, NJ for a wholesome day of apple picking, pumpkin patching, and hayriding. It was the most perfect, gorgeous, fall day. The clouds were big and fluffy, and the leaves were a vivid, fiery orange. The trip was a gentle reminder that I need to get out of New York City and into the outdoors more often, for sanity’s sake. I picked out about 1/2 bushel of apples, a tiny precious pumpkin with a long skinny stem, and a warty, round pumpkin that I named Jiminy Pumpkin.
The fresh air ended up being a great distraction, too! After we got back, we were both so exhausted there was no option but to execute naptime.
And the spoils?
Totally worth it. I’ve got apples for days, I’ve got pies on the docket, and my doorstep is donned with precious fall pumpkins.
Smitten Kitchen’s Apple Pie recipe, with a few tweaks.
Pillsbury pie crusts
7 large apples picked fresh (about 3.5 – 4 lbs)
1/2 cup pecans
Juice of one lemon
1-2 tsp lemon zest
3/4 cups sugar + 1 tblsp sugar
2 tbsp all-purpose flour
heaping 1/4 tsp sea salt
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1 egg white
Preheat oven to 500 degrees. Roll out one pie crust in the bottom of a pie pan. Chill.
Peel and core apples. Slice or cut into small chunks. Toss with lemon juice and lemon zest. In a separate bowl, mix 3/4 c sugar, salt, flour, spices and nuts. Toss the dry ingredients with the apples. Pour the mixture into the pie shell.
Roll out the second piece of dough onto a countertop. Cut into strips and arrange in a lattice fashion across the top of the pie. Flute edges.
Brush the latticed dough with the egg white, and sprinkle the remaining sugar on top.
Lower oven temperature to 425 degrees and bake 20 minutes. Rotate, reduce temperature to 350 degrees, and bake another 35-40 minutes, until the crust is golden brown. Cool.
Happy Fall, y’all