All My Apples in One Basket

DSC_0236Right before the hard frost we had last weekend, I finally picked the apples off my trees. They are more than just apple trees, they are memory trees. Trees gifted to me on Mother’s Day gift 6 years ago. It was a beautiful spring day and my husband and daughter spent the day with me, picking out two kinds of apples trees and planting them in just the right spot. Time spent shopping for them, planting them, and chatting about what we would do with ALL the apples we’d have someday….that’s what I think of every time I see those trees. Other than water, my little trees have not had much attention paid to them. Every morning since spring, as I do the mad morning dash to get the chores done and out the door, I glance at those shiny apples in the distance hanging from the trees.

The forecast is what made me slow down and finally pick them. My illusions of grandeur were dissolved as I got up to the tree to pick ‘the bounty’. It really looked like FAR more apples, and prettier ones, from a distance. They were pretty spotty, and some misshapen. Nonetheless, I took one inside to cut it open to see if this project was worth my time. And. Honestly. It was the BEST tasting apple I’ve ever had. The inside was white as snow and perfect. Perfect, because it was mine. And I grew it.

Burnett’s Hands-On Workshop motto this year is Never Stop Growing. I’ve always firmly believed that. Never stop learning about things that matter. Master things one thing at a time. I will spend some time this winter reviewing pruning techniques for fruit trees, and organic control for apple diseases. I’ve already learned that the fall clean up I do with the trees is a pretty important step in better fruit next year.

DSC_0225

My basket of apples may not win ribbons at the county fair or feed my family for an entire winter, but at least for tonight, we shall have pie. And next year, there will be SO many apples, there will be pies in the freezer.

Below is my recipe for French Skillet Apple Pie. Feel free to substitute brown sugar for the coconut sugar. If you’d like my recipe for homemade bisquick, please email heather.t (at) burnettscg (dot) com, and I’ll share it with you.

French Skillet Apple Pie

Peel, core, and slice apples. Mound them up high in a cast iron skillet (use a pie plate if you don’t have a skillet). Use as many apples as it takes to pile it high.

Combine the following ingredients and pour over apples:

  • ½ c homemade or store bought bisquick
  • ½ c milk
  • ½ c coconut sugar
  • 1 egg
  • 1 T melted butter
  • 1 tsp cinnamon
  • ¼ tsp nutmeg

For the topping:

  • ½ c homemade or store bought bisquick
  • ½ c chopped pecans
  • ½ c coconut sugar
  • 2 T cold butter

Combine the first two ingredients, then ‘cut’ the butter in.

Using your hands, cover the mound of apples with the topping. Bake in a 350 degree oven for an hour or more as needed. The length of baking time will depend on the type of apples you use. Use a fork to determine if the apples are done enough to your liking.

apple_pie

 Enjoy your day!

hbt_2015

Heather Thibeault is a life long gardener, plant collector, and Burnett’s employee.

 

 

 

Leave a Reply

  • (will not be published)

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>