You had to see this coming….surely you read the writing on the wall. Crisp fall air, first signs of autumn, football games, and that twinge of excitement for the unfolding of all the days to come that lead to so many traditions. Yes, that’s right it was apple pie time at our home this week.
A dear friend called one evening to say that her apple tree had gone bananas…hmmm? The drought in our area had been good to the apple tree and the apples were in the hundreds and counting. I was the lucky one because she dropped off a huge bag of apples and well, you know…the rest is history. An apple pie that hardly had time to cool before we enjoyed each and every bite.
Kathy and I did not know each other during our childhood but we each have talked and reminisced about childhood memories of a very special restaurant in Independence, Missouri. Stephenson’s restaurant became an icon in our neck of the woods. The best Midwestern comfort menu with each and every selection worthy of a blue ribbon. The restaurant was situated on an apple orchard. Apple fritters, apple pie, apple butter, and cinnamon apple salad were part of a long list of favorites that sprinkled the menu. It was the type of restaurant that was “saved” for special occasions such as birthdays, homecoming, prom, weddings, anniversaries and such. It doesn’t feel quite right driving by the corner where the restaurant was located, for the land has been cleared and time has marched on. Thank goodness all those wonderful memories can march right back into our home today. This apple pie recipe was adapted from a cook booklet that was sold at the restaurant. I hope you have lots of fun creating your own special apple memories with those you love.
1 pastry crust for a two crust 9-inch pie
1 quart apples, peeled and sliced
Juice of one orange
Zest of one lemon
2 heaping tablespoons all-purpose flour
1 cup granulated sugar
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2 tablespoons butter
Preheat oven to 450°F.
Line a 9-inch pie plate with one pie crust.
In a medium bowl toss apples with orange juice and lemon zest.
In a small bowl, stir together flour, sugar, nutmeg and cinnamon. Toss with apples. Pour into pie shell and dot with butter. Top with remaining pie crust; crimp edges. Using a sharp knife cut small slits in crust to allow steam to escape.
Bake for 20 minutes. Reduce oven temperature to 400°F. and continue baking for 15 minutes. Reduce oven temperature to 350° and continue to bake for 10 to 15 minutes longer or until crust is brown.
Tip: I like to brush the top crust with a mixture of 3 tablespoons milk and then sprinkle the crust lightly with granulated sugar before baking.