My backyard gifted me just enough apples in the latest harvest for roughly two pies worth. I needed a mom break so I dropped my kiddos with the grandparents and went to MY Grandma’s house and made pie while we chatted. (I wore a mask the whole time even though we are both vaccinated, better safe than sorry!)
I hit a roadblock. We were having so much fun chatting that I didn’t realize we had run out of flour after making two bottom crusts. So I had two half constructed pies that were missing tops! And where my GG lives, the nearest store is 30 minutes away in a different county. So we got creative and made do. We combined quick cooking oats, brown sugar, butter and cinnamon to make a crumble topping.
All reports were that it worked out well, but the pie was a little dry as the oats sucked up all the excess liquid from the cooked apples. But all in all still an edible dessert. But the best part was spending a few hours alone with my GG. I wish I could do it more often so I’ll cherish the time I do get.
Our apple tree is giving us a bountiful harvest this year! I have a daily ritual of picking the ripe apples every evening (and raking/scooping the fallen ones into the trash). I finally had a refrigerator bin full so the kiddos and I made jelly!
After A TON of cutting and de-bugging I ended up with two instant pots full of beautiful red apples. The tree was here when we moved in so we have no clue what kind they are. We just call them red apples, lol.
We painstakingly drained and filtered the apples for most of the morning. That left us with enough juice for three full batches of jelly.
And the apply flesh/pulp the kids and I ran through the food mill to make apple sauce. I’m not a fan of applesauce but PB and Jellybean gobbled it up!
Safe to say our winter stores are good to go for jelly. No doubt some of this will end up in Christmas gifts!
Behold jars of green apple goodness…I’ve been cleaning out the deep freeze to both use up old supplies and make room for frozen casseroles for my post-baby haze. I found about 10 lbs of peeled, cored, and frozen green apples from my tree last summer. I cooked half of them down into apple juice and made apple jelly (front jars). The other half I put into jars and added this pie filling recipe (rear jars).
I’ve tried the jelly and it’s a very light delicate jelly. I think the flavor would have been enhanced by leaving the skin on the apples but alas I did not have that foresight last summer. I shall remedy that this summer with the new crop. The pie filling remains to be tested. I have some summer BBQs on my schedule so now I can take fresh pie!