Discovering the Sweetness of Homegrown Apples
I’ve never been a fan of apples—at least not the ones from the grocery store. They’ve always seemed bland and unappealing to me. But as it turns out, I just don’t like store-bought apples! We recently harvested our very first batch of apples from our garden, and let me tell you—they are absolutely delicious! I never realized apples could taste so fresh and sweet. Eating these feels like indulging in candy, but without the guilt. And the best part? I can eat as many as I want without hesitation!
Today, I’ve got plans to bake with these delightful apples. We have several crates full, and I’ll be working with the “imperfect” ones—the slightly bruised or oddly shaped apples that didn’t make the cut for snacking. But their taste is still perfect, and I have a whole crate of them to work with. I only wish I could freeze them and preserve their amazing flavor and texture for later, but unfortunately, apples just don’t freeze well. So, baking it is!
I’m planning to start with a classic apple pie, and I’ve found a recipe that looks promising—Grandma Ople’s Apple Pie from Allrecipes. It has rave reviews, and I’m excited to give it a try. To be honest, I’m not sure if I’ve ever made an apple pie before! This might be my first time, but what better way to test my baking skills than with these homegrown beauties?
Since I’m still recovering from a lingering migraine, I’m going to take things slow today. I’ll be baking in stages, making sure to rest in between steps. Thankfully, baking can be a meditative process when you go at your own pace, and I’m looking forward to the comforting smell of apples and cinnamon filling the kitchen.
I’ll keep you posted on how the pie turns out! If it’s anywhere near as delicious as these apples are straight off the tree, I have a feeling it’s going to be amazing.
The verdict is in, and I can confidently say the pie was absolutely delicious! There’s just something about homemade apple pie that fills the kitchen with warmth and comfort. That being said, I’ve noted a few tweaks for the next time to elevate it even more.
First, I’d cut back on the sugar. While I have a sweet tooth, the pie was a tad too sweet for my liking. A little less sugar would allow the natural sweetness of the apples to really shine, making the pie more balanced and possibly even tastier.
Second, I’d definitely add more apples. I was surprised at how much the apples cooked down. While I thought I had packed in plenty, the filling could have been more substantial. Lesson learned: more apples equal a fuller, more satisfying pie.
Lastly, I found that baking the pie at 400°F for 15 minutes left it with a slightly overcooked, burnt appearance. Next time, I’ll adjust the time to around 8 minutes at 400°F before lowering the temperature, allowing the crust to brown nicely without overcooking.
Despite these small adjustments, I’m excited to make this pie again soon. I already have grand plans to bake pies for both work and church gatherings, and with the abundance of apples I have on hand, I’m sure I’ll be cranking out many more pies in the coming weeks. Apple pie season has only just begun!
