Recipes:
Homemade Apple Pie Recipe Made With Fresh Apples
•6 cups Rome Beauty apple slices, peeled and cored
•1 teaspoon lemon juice, or apple cider vinegar
•1/4 cup sugar
•1/4 cup flour
•1/2  teaspoon cinnamon
•2 Tablespoons cold butter, cut in small pieces
•1 Tablespoon milk or cream for brushing the top crust
•1 Tablespoon sugar and 1/4 teaspoon ground cinnamon for dusting the crust
Directions - How To Make an Apple Pie:
1.Preheat oven to 375 degrees F.
2.Roll out the pie crust bottom and tops, leaving enough overhang to fold underneath. Place the bottom pie crust evenly in a 9" pie pan or ceramic pie dish and set aside. Fold the top crust in half and place a towel over it so it doesn't dry out.
3.In a large bowl, toss the sliced apples with lemon juice. Add sugar, flour and spices if desired, mixing gently.
4.Fold into prepared pie crust and dot with cold butter.
5.Bake for 50-60 minutes or until crust is golden brown and juices are bubbly. Place a piece of aluminum foil around the rim if the edges start to brown too fast.
6.Remove to cooling rack and let cool for at least 30 minutes.
7.Serve Apple Pie à la mode with ice cream or sweetened whipped cream.
8.Refrigerate any leftovers.
9.Makes 1 double crust apple pie. Serves 8.




Our apples are so sweet, my recipes use much less sugar than other apple recipes.

Enjoy!
If you can manage to keep from eating all of your apples fresh, (on the way home from our ranch) here are some delicious recipes for traditional Apple Pie and Apple Crisp!

I keep menitioning the use of Rome Beauty apples, because that is the historic favorite for baking, which is why they were planted in our orchard, but you can substitute other varieties.

Apple Crisp!
Topping:1/4 cup all purpose flour
1/4 cup granulated white sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
6 tablespoons  unsalted butter, cut into pieces
1/3 cup  old-fashioned rolled oats
1/3 cup chopped walnuts or pecans (optional)
Filling:
2 1/2 pounds or 6 cups Rome Beauty Apples or other firm, tart-tasting apple (peeled, cored, and cut into 1 inch cubes or ½ inch slices
1 cup fresh berries (optional)  Cranberries in the Autumn!
Juice of 1/2 lemon
1 teaspoon lemon zest
3 tablespoons  white granulated sugar

Preheat oven to 375 degrees F and place rack in the center of the oven.  Butter or spray with a cooking spray, a 9 inch  deep dish pie plate or an 8 x 8 x 2 inch baking dish. (Can also make 8 individual ramekins.) Set aside.
For Topping:  Place all the topping ingredients (flour, sugars, spices, butter, oats and nuts) in a food processor and process until the mixture is crumbly (looks like coarse meal) and there are no large pieces of butter visible.  (This can also be done with two knives or your fingertips.)  Set aside while you prepare the filling.
For Filling: Place the apple chunks in a large bowl, along with the berries (if using) and lemon zest. Toss with the lemon juice and sugar. Transfer to your prepared baking dish  Spread the topping evenly over the apples.
Bake for approximately 30-40 minutes (20 - 25 minutes for individual ramekins) or until bubbly, and the topping is golden brown.  Remove from oven and place on a wire rack to cool for about 30 minutes before serving.
Serve with whipped cream or vanilla ice cream.  Refrigerate leftovers and reheat before serving.
Makes 4 servings.