Work on the farm starts early, before the day heats up.
So early that Little Sister went out in her pajamas to help Daddy-O with his chores.
First, they deadheaded the daisies.
Next they picked apples.
We have a deal with the deer that wander through here at night.
The deer get to eat all the apples that are low hanging.
And Daddy-O gets to pick whatever is left up high.
Daddy-O and granddaughter worked a long time
and picked all the apples they could reach.
Then Little Sister hitched a ride to the back yard in the wheelbarrow.
They brought me a basket full of apples.
Red ones from one tree. Green apples from the other tree.
My own part in this venture was to use the apples.
First was an apple pie.
I need to use the rest of them soon.
I'm kind of glad the deer ate half of the apples.
But tonight we enjoyed the pie. With ice cream.
6 cups thinly sliced apples (6-8 medium apples)
3/4 cups sugar
2 tablespoons all-purpose flour
3/4 teaspoons cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg
1 tablespoon lemon juice
pie crust for double crust (I used refrigerated pie crust)
Preheat oven to 425 degrees. Place one pie crust in an ungreased 9-inch glass pie plate. Press firmly against sides and bottom.
In a large bowl, gently mix filling ingredients. Spoon into pie crust, mounding slightly. Top with second crust. Wrap top crust edge under bottom crust edge, pressing to seal. Flute edge. Cut slits in top crust.
Bake 40-45 minutes or until apples are tender and crust is golden brown Cover edge of pie crust with strips of foil after 15-20 minutes of baking to keep edges from over-browning.
Cool for 2 to 3 hours before serving.
Little Sister truly enjoyed the "fruits of her labor."
Baby Girl just wasn't interested in pie or apple picking at all.