My hubby did his usual fall trip to Colorado to hunt elk. I am pleased to say that my freezer is now back to full status. That is, unless he gets a deer, then it will be on overload status. In which case, we will be having quite a few dinner parties until we can get the lid of the chest freezer closed. Okay, I shouldn't brag, but honestly he's got some lucky jeans or genes - I'm not sure which.
I awoke this morning to a beautiful sun shining, gun shots in the distance (duck hunting season here) and cold feet. I guess I was feeling over confident that having all the windows open last night wasn't going to be too cold... oops.
I have neglected my baking skills it seems this year. Either that or I have neglected putting them on my blog. I'd like to plead the fifth and go with the second reasoning. I have tried a few new recipes but sadly, it has been so long that I don't quite remember which ones they are. My apologies.
So what has this wife of a hunter been up to since March, you ask? Sadly, it has been mostly work. I don't like to get into the nitty gritty of work publicly, therefore, that is all I will say about that. Other things have been spending time at the family lake cabin, family and friends' weddings, house cleaning, mowing lawn, oh and getting stung by a wasp... twice.
Just last week I was standing on the driveway talking to a neighbor and something was crawling on my leg so first instinct was to swat (silly me). Sadly, I was wearing jeans so I couldn't see what I was exactly swatting at, as it was crawling inside my pant leg. One swat and I hadn't injured it (sting number 1), as it kept crawling I swatted again (sting number two). Here I sit a week later, a visit to the doctor, some prescription drugs, and a swollen leg and foot.
Back to baking... I love fall in Minnesota. I never eat as many apples as I do during the fall season. And yesterday I decided to bake with them. I had found this recipe at Wal-Mart a few years back and it is just so simple it's hard not to love! I have not really altered it, but I don't feel it needs altering - It's that delicious!
Apple Crumb Pie:
Prep Time: 25 minutes
Cook Time: 50 minutes
Serves: 8
Ingredients:
1 (15 oz) package refrigerated piecrusts, divided (all about convenience)
1 Cup and 2 tbsp. flour, divided
1/2 Cup packed light brown sugar
1/2 Cup granulated sugar
1 tsp. cinnamon
1/2 tsp. salt
1/2 Cup butter, softened
3/4 Cup chopped almonds, toasted (optional)
3 lbs. Granny Smith apples, cored, peeled, and thinly sliced (6 cups)
Directions:
1. Preheat oven to 450 degrees F. Fit 1 piecrust into a 9-inch pie plate according to package directions; fold edges under and crimp; set aside.
2. Stir together 1 Cup flour, brown sugar, granulated sugar, cinnamon, and salt in a large bowl. Cut in butter with a pastry blender (or fork) until crumbly. Stir in almonds. Toss together 1 Cup of the flour mixture, apples, and remaining 2 tablespoons flour; spoon into piecrust. Top with remaining flour mixture; cover loosely with aluminum foil.
3. Bake on lower rack 15 minutes. Reduce oven temperature to 350 degrees F; bake, uncovered, 35-40 minutes. Cut leaf or any design desired out of remaining piecrust; bake and serve warm on top of pie slices with ice cream, if desired.
**When I made this yesterday I ended up making two 9-inch pies out of this recipe.**
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