We headed north last weekend due to the passing of a very beloved family member. Brian’s Uncle Sher passed away after a long and courageous fight with Parkinson’s Disease. It’s really bittersweet, because he was such an amazing person, but it’s somewhat comforting to know he’s not suffering anymore.
Graciously, Brian’s sister’s in-laws (did you follow that?) let us descend upon their farm for an evening to break up the 8 hour trip. So how do you say thank you to people who open up their home in a time of need?… You bake for them! Duh…
And what better to bring to a New England farm than a home made apple pie, in a pretty pie dish, no less! Soucy stopped by on her way down to VA, and we did up and apple pie like no other. Flaky crust, the right balance of cinnamon, nutmeg, and cloves, and a hint of butter to keep it nice and rich.
The biggest trick with apples pie is to follow your taste buds. I use a recipe as a guide, but for the most part, I add all ingredients to taste. For this particular pie we used a combination of Cortland apples and Granny Smiths.
You want to know the truth about this pie?… the truth is, I made two. Soucy and I baked on Thursday night, and then I ate some Friday night. It just looked too good. So then i baked a better, fresher pie Saturday morning. And you know what? It was worth it… even Brian thought so.
Krissy in the Kitchen 