We are in the midst of harvest.
The mixture of the wind noise and the tractor noise is overwhelming.
|From the truck to the bin|
One of the other things harvest brings to our farm is a crop of small apples that are not crabs from a tree in our back yard. Our apple tree stands as a sentinel to three oaks in the back yard. It now stands bare with only a few apples clinging to the branches that are too high to reach. When Brian was home, he pulled out the ladder and headed out with a pail and filled it full of apples.
|Remains of the apples|
The ones that Brian picked are now made into a delicious apple filling for pies and apple crisp. It’s a recipe I received from my friend Becca.
Apple Pie Mix
4 ½ cups sugar
10 cups water
1 cup corn starch
3 Tbsp lemon juice (Real works)
2 tsp cinnamon
2 tsp nutmeg
1 tsp salt
Mix together and cook until thick and then cool
2 gallons of apples
If you use small apples just remove the seeds, slice in a food processor. No not cook apples.
Mix the apples and the mixture and fill large peanut butter jars, if you use the real large one you will make a 9/13 pan or a pie, the next size down makes an 8/8 pan. Be sure to make sure you use the amount of mixture necessary for the apples.
For a 9/13 inch pan use the following recipe, use 2/3 of recipe for 8/8 pan
Apple Crisp Topping
1 cup brown sugar
1 cup flour
1 cup oats
1 ½ tsp cinnamon
1 1/2 tsp nutmeg
2/3 cup cold butter
½ cup chopped walnuts or pecans
Place all ingredients in a food processor and mix
Spay 9/13 inch pan with Pam, add the large jar of thawed apples to the pan and spread evenly.
Top with topping and spread evenly. Bake 350 for 1 hour.
It is so tasty with pecan ice cream!
|Oh, so tasty!|
I think I will have to get a larger ladder and pick the rest of the apples so when winter is here we will enjoy this recipe even more. Thanks Becca for sharing!