As Iowan as Apple Pie

Yes, count 'em: twelve apple pies! Yesterday at my parent's house was a flurry of apple peeling (Dad's job this year), slicing, pie crust making, and no doubt nibbling. The apples, of unknown variety, were plucked fresh from their orchard just in front of the house. No pesticides or anything; seriously all-natural. I missed out on all this baking (sniff-sniff, damn the six hour drive!), but thanks to Rae there are photos to share!

I don't have my mom's recipe for apple pie written down anywhere, but it is very intuitive and I think I can go on memory. Growing up, Mom, Grandma, and Grandpa would be doing this almost every summer with apples from various local orchards in Minnesota and Wisconsin.

Basically, you need to start with a pie crust (purchased or homemade) and some peeled & sliced apples. Toss the apples with a mixure of sugar & cinnamon (and, if I remember correctly, a little cornstarch thrown in?). Place into the bottom pie crust and top with bits of butter. At this point, you could either use a top crust (and make pretty designs with a sharp knife or fork for ventilation) or, as shown in the pictures above, use a crumb topping. Bake until golden brown. One of the best by-products of all this is leftover pie crust, topped with sugar and cinnamon, and baked until done....delicious.

Mom usually stores these in the freezer so that we can enjoy apple pie in the dead of winter. Who wouldn't love that?