Tuesday, February 26, 2013
Winesap apples from controlled storage started appearing at the farmer's market a couple of weeks ago, so I picked up enough to make this pie. The stars aligned when my son took an unexpected nap over the weekend and afforded me enough time to make said pie. It took a long time to cook, possibly since I used a new deep pie dish. I cooked it at 425F for 15 min, then at 350 for another hour and 20 min. As a break to my sad pie output of late (one per month, really?), it certainly hit the spot. Here's hoping March brings more pie. I'm eagerly awaiting Spring's arrival of rhubarb. Maybe the plant I bought last year will even produce enough for a pie this year. For the apple pie recipe, click here.
Current Pie Tally: 108