Apples and Pumpkins

Fall is my favorite time of the year—I love the crisp, cool weather; seeing apple cider on menus; getting lost in a corn maze and then picking out the perfect pumpkin. This year, we went to a pumpkin patch with an apple orchard, as my one of my son’s favorite books is called Apples and Pumpkins—a book we got from the scholastic book fair at his school. After picking out a daddy pumpkin, a momma pumpkin and a baby pumpkin, we picked up a variety of apples so I could make my famous apple pie.

I love the sight of a field of pumpkins. 

Trying to pick up the pumpkin

Someone is very excited.

Entering the corn maze...I was a little nervous I was going to lose my son in the maze. 

Although I love making pies, I was starting to hate making the crust—I felt like a failure when it would fall apart trying to transfer it to the pie dish. So, I decided to try out a new pie crust recipe and I loved it. I will be using this recipe from now on and wanted to share it with you—it is so easy to make. 

Pie Crust

INGREDIENTS 

4 cups of all-purpose flour

1 3/4 of cups shortening (I try to use butter-flavored if I can find it)

1/2 cup of white sugar

2 teaspoons of salt

1 egg

1/2 cup of water

2 teaspoons of almond extract

Original recipe makes three crusts

DIRECTIONS

·      In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.

·        In a small bowl, mix egg with water and almond extract. Blend into flour mixture. Chill in refrigerator until ready to use.

Finished pie almost ready to go into the oven (still need to cut vents).