We got married! And then moved across the country to
Montoursville, Pennsylvania.
Friday night in Dallas, meet Friday night in Pennsylvania.
Nearly 10 inches of snow fell over the weekend, making for a beautiful winter
wonderland that kept this Texan indoors. While people may be much more
accustomed to everyday life with several inches of snow on the ground, they are
just as inclined to stay inside and hibernate on said snow days.
So, in small-town fashion, I baked an apple pie over the
weekend. There was no initial planning, other than we had three apples on the
verge of spoiling and an extra piecrust from my most recent quiche adventure.
An apple pie was the most efficient problem solver. What problems we face in
Pennsylvania!
This recipe comes from Helen Corbitt’s Cookbook (courtesy of
my grandmother). It’s out of print, but definitely worth the purchase if you
stumble upon it. Every recipe I make is a crowd-pleaser, and this apple pie
recipe nearly made my husband renounce his beloved peach pie.
A few notes regarding the recipe: While I paid no attention
to the apple disclaimer, I find it hilarious that apple pie in the spring is
such an abominable thought and left the explanation as it appears for entertainment purposes. Seeking more
direction with the baking time, I referenced other apple pie recipes and
recommend 45-60 minutes.
Dutch Apple Pie (pg. 273)
1 cup sugar
1 tablespoon flour
½ teaspoon salt
1 cup light cream
Unbaked pie shell
2 quarts apples, quartered. The apples are important:
Greenings, August and the fall; Winesaps or Rome Beauties during the winter
months; Green Transparents in June and July. You have no business making this
pie in the spring.
Mix the sugar, flour, and salt thoroughly. Add the cream and
beat until thick. Fill the pie shell high with peeled and quartered apples.
Pour the mixture over and sprinkle with a pinch of cinnamon. Bake at 425 until
apples are soft.
