As Spanish as apple pie
An easy way to make apple pie using leftovers you might already have
People of the world, we’re getting nearer and nearer to the end of October, how is the time going so fast? I hope you are all having a good week so far, and are enjoying some amazing fall weather!
Have any of you been apple picking recently? It seems that apples are everywhere this time of year, but isn’t it always more fun to go out and see them where they grow? The orchard in the golden sunlight, with the beauty of the trees and the smell of the fall air around you—that has to be one of the best things to do outside this time of year.
But sometimes it’s easy to get carried away and pick so many apples you don’t know what to do with them. The good thing is, they are so versatile, you can really do anything with them—put them in a nice fall salad, like this greek salad, make a Waldorf salad, make apple butter to use for months later—get creative!
Of course one of my favorite things to do with apples is to bake them the way my mother used to. I was born in Asturias, and apples grow EVERYWHERE there, and she used to make these baked apples that are so simple to put together, and they make the best filling for…yes, people, apple pie!
This is a really perfect recipe if you want a dessert you can make ahead of time. You could even make the baked apples the night before, and add the pie crust the next day so your family and friends can smell it baking in the oven, and they’ll think you worked all day. I can’t think of many things that are more “fall” than this…and the smell of cinnamon that fills your house will put everyone in the mood to get cozy at the dinner table.
What else do you do with your apple haul?
Apple Pie
Serves 6-8