Tuesday, December 2, 2008

Apple Pie

Remember that great deal on apples...and the apples I froze? Well, here they are:

They went into a pie crust...


Got covered with a nice crusty blankie...


And came out of the oven looking like this...


It was goooood!



In other news, the kind folks over at Little Homestead in the City had a recent blog entry about showing off the inside of our pantries! Well...after a bit of reorganizing (is that allowed?), here's a photo.

I just learned to can last November, so I'm really proud of what I was able to do this year. Our garden here in Oklahoma didn't produce as well as it will in normal years (we had a very hot, dry wind that fried lots of area gardens), so I have high hopes for next year!

This year, we did tons of jelly and jam, pickles, applesauce and applebutter. On the right side of the bottom shelf are the dried herbs for seasoning and teas. There are also some dried lavender bloosoms there that the girls and I will be making into soap to give as holiday gifts!

Special thanks to Little Homestead in the City for providing the inspiration to get my One Acre Homestead up and running. Next year, my goal is to double the gardens and add a small flock of chickens. In the future...bees! Stay tuned!!

6 comments:

Little Homestead in the City said...

Hello One Acre Homestead

Thanks for showing us your insides. Very nice indeed. Good luck to you and you growing and preservation efforts.

Happy homesteading

The Hills said...

Okay, what's the trick to apple pie? Did you cook the apples first? I've only tried homemade pie twice and both times I mounded up the (raw, just peeled/sliced) apples super high (like my great-granny said) and both times I ended up with a deflated, empty looking pie.

We had the hot wind here too. You know it's bad when Doug Welsh on Garden Success (favorite local NPR show) has nothing to say but, "well folks, it's miserable and we're in this together".

One Acre Homestead said...

Kimberly,

Mine always sink in a bit, too. I don't really mound them up or anything, though. I wonder if the thickness of the slices matters? I do mine with a great little gadget that peels, cores, and slices all at once. It leaves a little peel on, but I don't mind. It does slice them pretty thin, though. Hmmmmmm....

The Hills said...

I have the same gadget. Maybe freezing the apples first makes some sort of difference? hmmm........

Cynthia said...

You have quite a lot to show in your pantry considering you just learned how to can! I'm impressed and wish I had done as much as your picture shows. We ate everything before I could get around to canning any of it!

I would love to hear about your lavender soap making if you feel like blogging about it. ;) I love stuff like that!

Inion said...

I am so glad I found this blog! Probably the solution to your pie problem is choosing the right apple for baking.

Some varieties cannot be baked for long without becoming applesauce! Here in the northeast, we choose heirloom varieties such as Northern Spy for cooking. Firm and tart and never flat. :)

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