“Let’s go apple picking, like Fancy Nancy did, because I want you to bake an apple pie for us?”
This was asked by my older daughter last fall right after we read, “Fancy Nancy Apples Galore”.
That’s right, my girl loved when we read this book together and one of the many reasons Fancy Nancy quickly became one of her kindergarten favorites for reading last year.
Now this year, she has been re-reading Fancy Nancy books all over again (including Apples Galore), but now in first grade she is reading them to me instead of me reading them to her.
But back to the apple picking at hand. Because we all love apples here. As apples are not only tasty, but also quite good for you too with many health benefits, as well.
Sadly, we never got to go last year, which was more a scheduling conflict with soccer and more on our weekends.
But I made my oldest a promise that we would go this year.
And of course, when she was reading Apples Galore to me this time, she reminded me that we indeed had to go apple picking this fall.
And apple picking we most certainly got to finally do a couple of weekends ago.
I also fulfilled the second part of the promise with baking an apple pie for her during one of the days recently that both my girls were in school.
Of course, once it was made I heard from my gang that no apple pie is complete without an ice cream scoop on top.
So apple picking, apple pie and ice cream on top made for a very fun way to usher in fall here.
Now sit back while, I share the recipe that I used now.
- 1 Package Pillsbury refrigerated pie crusts softened as directed on package
- 6 cups thinly sliced, peeled and cored apples, such as fuji daybreak, Honeycrisp, and Gala (about 6 medium)
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon vanilla
- 1 tablespoon lemon juice
- Heat oven to 425 degrees F. Place 1 pie crust in ungreased 9-inch pie plate. Press firmly against side and bottom.
- In large bowl, gently mix filling ingredients, spoon into crust lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal, flute. Cut slits or shapes in several places in pie crust to make a bit more fancy.
- Bake 40 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2-3-inch wide strips of foil after first 15 minutes of baking to prevent excessive browning. Cool for at least 2 hours before serving.
Adapted from Pillsbury
From our home to yours, we hope you enjoy!
Now tell me did you go apple picking yet?
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