If you read my fall bucket list, you know that I have wanted to go to the apple farms for a few years now. But, to be honest, I was a bit disappointed once the day was done. For starters, there were little to no apples on the trees (my recommendation: don’t go to Riley’s Apple Picking Farm if you actually want apples) and secondly, the trees were green or if they weren’t green, BROWN. No aw-aspiring reds, no shiny oranges… just, brown. My alter ego wants to ditch California and head east to all of the brilliantly fall colored trees. Totally jealous of them and the people who are surrounded by them. Don’t get me wrong, California has it’s fair share of gorgeous views… but fall has my heart and California does not have much to offer during the season. I have to blame Pinterest for my high expectations, I could scroll forever through fall foliage.
Anyway, all is okay… I will continue to live vicariously through pictures. California has been surprisingly cold lately, so there’s that. I can’t remember the last time we had fall so “early” or when the weather has been consistently low 70’s for weeks. That may not sound very cold, but it’s sweater weather in my books.
Like I said, there were not very many apples. I think these may have been the only two on the tree and we had to search for them. I was pretty disappointed considering I wanted to pick apples to make apple pie with. But the day was still fun and I ended up eating the most delicious caramel apple.
There is nothing better than a sweet apple treat and one of my favorites is apple pie. The smell of apple pie can leave you weak, and taste of crisp, caramelized sugar against tart apples is one of the best combinations out there. When fall rolls around, I get the baking itch and apple pie always makes the list (duh). Below I’m sharing one of my favorite (and easiest) apple pie recipes… try it and thank me later 😉 .
- 2 pie crust sheets (homemade or store bought)
- 7-8 small granny smith apples, peeled, sliced, and cored
- 1 stick butter
- 3 tbsp all-purpose flour
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 heaping tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla
- Preheat the oven to 425 F
- Peel, slice, and core apples (I like to keep some of the skin on them, for texture). Set them aside in a bowl.
- In a medium sauce pan, heat butter over medium heat. Add the flour and mix well, until a paste is formed (called a roux).
- Add the water, sugars, cinnamon, nutmeg, and vanilla. Mix well.
- Bring mixture to a boil for 1 min, then let simmer for another minute.
- Remove mixture from heat and set aside 1/3 cup of mixture.
- Add remaining mixture to apples and mix well, coating all apples.
- Pour apples into prepared pie crust. Top with pie crust (design any way you wish!)
- Use 1/3 caramel mixture to brush the top pie crust.
- Loosely cover pie in aluminum foil (spray foil with non-stick to prevent sticking).
- Place pie on cookie sheet and bake for 10-12 min.
- Reduce heat to 350 F and bake for another 50 min (taking foil off for last 10 min). The pie is done when the crust is a golden brown.
Recipe adapted from All Recipes.
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