Apples, Apples and more Apples

It’s fall. The leaves are changing colors. It’s a time for figs and pears; sweet potatoes and leeks. But most of all it’s time for apples! Apple cider, apple-walnut muffins, apple pie, apple anything!

friends on a farm
friends on a farm

To make the most of this apple season, friends and I went apple picking at Larriland Farms in Columbia, Maryland this weekend. It was a beautiful day for some city-slicker yuppies to get in the trees and pick some apples.

We gathered about 30 pounds of apples between the nine of us. We picked out pumpkins, shopped at the barn for apple and/or pear butter and picked up other local goods.

apples to apples
apples to apples

At the end of the day I came home and whipped up an apple pie with several apples left over. I also bought some smoked cheddar from a local dairy and made amazing grilled cheese sandwiches. All recipes below — enjoy the recipes and photos from this very fun adventure!

on our way
on our way


    Apple Pie

5 tart apples, peeled and chopped
3 T. sugar
2 T. brown sugar
3 tsp. cinnamon
2 tsp. lemon juice
2 cups flour
1 1/2 sticks butter, room temperature
7 T. water

    Smoky Grilled Cheese Sandwiches

1 cup smoked cheddar cheese
1/2 tsp. worcestershire sauce, sprinkled (or as the lady in the barn called it, “wooster sauce”)
dashes of basil and pepper
2 slices of potato or sour dough bread

a lonely apple
a lonely apple


    Apple Pie

Preheat oven to 400
1. Place chopped apples in large sauce pan. Put on medium heat. Add sugars and stir. Let apples cook for about 15 minutes and remove from heat.
2. To make pie crust: combine butter and flour until crumbly. Add water and mix with electric mixer. Add flour and/or water as needed. Roll out dough to cover bottom of 9-inch pie pan. Use the rest of the dough for the top.
3. Spoon apples into pie crust. Lay top layer of pie crust on top. Make four slits in the top.
4. Cook at 400 for 15 minutes, then turn down to 375 and bake for an hour.

    Smoky Grilled Cheese

1. Place grated cheese on bread. Sprinkle a few drops of “wooster sauce” on cheese. Sprinkle with basil and pepper.
2. Melt 1 T. butter in skillet on medium-high. Grill sandwich about 4-6 minutes on each side, or until dark brown. Flip and grill on the other side.

Voila! A completely simple, homemade and soothing meal. Serve with homemade tomato bisque or side salad.

Food for thought: I only had whole wheat flour for the apple pie and it did not work. Wheaty-tasting pie crusts and sweet apple pie filling don’t really mix. I thought I could wing it since it was all I had — it would’ve been worth the quick run to the store. However, to remedy the problem we added some nonfat vanilla yogurt on top and that helped.

As for the grilled cheese — they were scrumptious sandwiches. I haven’t written on tomato bisque yet, but we’ve made a couple times so far this season. Dipping grilled cheese in the tomato bisque is marvelous! Try it!

6 Comments Add yours

  1. O. Sanderson says:

    Emily, I love the food for thought note. Vanilla yogurt, that did the trick.

  2. Sarah Wechsberg says:

    I love that you’re going to farms and buying local!! 🙂 It’s fantastic!! Way to support your local farmer! Yay!
    And gotta love apple season…and the fall season! Mmmm, crunchy leaves, cool crisp nights, pies, scarves, apple picking, pumpkin carving, soups, Halloween, leaves changing colors….I could go on and on

    I love your food stories…your blog rock!

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