I picked 37 pounds of assorted apples last week and seven pounds of concord grapes at Eddy's Fruit Farm in Chesterland, Ohio.
My husband benefited from my pickings as I made two apple pies including JonaMac, Cortland, and Muen (spelling?), and Gala's that I had from a local grocery store.
I love to use the largest apples I can find and picked enormous apples this year. The larger the apple, the less time I need to peel and core for the apple pies that my husband loves.
Since my mother recently became diabetic, I use as little sugar as possible and load up on cinnamon.
Because my husband is on a very low fat diet, I modified the American Heart Association pie crust recipe and lowered the fat content without compromising the flaky crust.
What is the secret to a low fat, flaky pie crust?
Email me for the answer at email@example.com and mention my blog.