IT'S APPLE TIME!!!!

I love apples. No, let me correct that statement. I love Fuji apples. They are the only ones I buy. When we pick apples, we only pick The Fuji. So, if any of you mofos have been lucky enough to get any apple anything from my family, know that it has been made with The Fuji. 

You all know that I am all about picking my own fruit. Early this summer, we picked tart cherries and blueberries. In July, we picked peaches and blackberries. We pick enough to freeze so we have it to last through the winter. Sometime during the next couple of weeks, Vivian and I will go to pick apples. I haven't ever tried it, but I don't think apples freeze well. They do, however, can fantastically. Last year, we were lazy and just made quarts upon quarts of apple pie filling and some applesauce. In previous years, we have made apple butter. This year, we are going to make apple butter out the ass! 

I just got finished making an apple pie. It's not just any 'ol apple pie, though. It's a caramel nut apple pie. I just concocted the recipe in my head. Lucky for you, I typed the recipe as I was creating it. Do you want it? Huh? Should I copy and paste it here for you? Hmmmmmmmm....... I don't know. You all know how much I hate doing that. Welllllll, OK. Here it is:

Filling: (measurements are approximate)

6 apples, peeled and sliced

½ cup butter, cut into cubes

Dash salt

1 tsp cinnamon

1 tsp nutmeg

½ cup flour

¾ cup brown sugar

1/3 cup chopped walnuts

1/3  cup caramel bits

Combine filling ingredients until well mixed. Set aside. If you're as awesome as me, these ingredients will get all slimy and caramelly and delicious as you get the crust ready. If it doesn't do this, don't despair. You just aren't as fabulous as me. Don't worry. I still like you. 

Crust: 

Double pie crust

¼ cup caramel bits

¼ cup chopped walnuts

Roll out half of pie crust. Put caramel and nuts in bottom of pie crust. Top with apple mixture, then other half of pie crust. Cut slits in top of crust. Bake in a 425 degree oven for one hour or until crust is brown and apples are tender. Cool for at least 3 hours. Serve warm with vanilla ice cream and more walnuts.

My pie is still in the oven. It's been in there for about 30 minutes so far, and smells good. It's getting a little brown on top, so I am going to cover it in about 10 more minutes. You might want to reduce the heat if you are using a glass pan. 

This pie is going to be my treat for going to hot yoga tonight. I love myself!

what does 72 cups of sliced apples look like?

This!

I have my wonderful husband to thank for these 19 quarts of apple butter. Oh, and my kids. They helped him. What was my contribution? I made sausage biscuits for breakfast. I had other business to tend to yesterday. I had to get my iPod replaced.

So, while he was at home slaving away at the stove for hours upon hours, I was chillin' at the Apple Store in Columbia. I mean, I was involved with apples too. It's not like I totally ditched him. I was with him in (apple) spirit.



The taste? Perfect. Absoultely perfect. You can't get any better than this stuff. Want some? I'll give/send a jar to the person who can suggest the best creative way to use this stuff in an appetizer for my cookie party. (Note: I already tried vanilla-cinnamon custard tarts topped with apple butter, I didn't love them)