It’s officially fall in Minnesota, and what better way to kick off the season than to go to the apple orchard? My niece called me this morning and got my bum out of bed for a last-minute invite to the orchard. Mine and my sisters’ misters couldn’t come, so it was just a girls day down on the farm.
I had never been to an orchard before (to the best of my knowledge) so it was quite a fun experience to buy our little bags and then go pick apples fresh off the trees. Honestly, I’ve been drawing apple trees wrong the whole time. They do not have tall trunks and bushy tops with apples dotted along the outside. These apple trees had short trunks with sprawling limbs that nearly (and sometimes *did*) reach the ground.
With my haul, I decided to make mini apple pies for Jeff and I. The types of apples we got to pick were “Haralson” which were small and kind of tart. They were zippy! My opinion of Haralson is that they are good for baking, but need a little help from sweeteners (white or brown sugar), but they would be good for snacking on with some honey or melted caramel. Mmm!
The best part about tagging along is that I got to tell my niece one of my favorite clean jokes: What’s worse than finding a worm in your apple? … Finding half-a-worm in your apple!
Megan’s Healthy Apple Pie:
2 cups flour
1/2 cup oil
1/4 cup milk
Mix together flour, oil, and milk with a fork until it starts to hold together in little balls/crumbles–don’t over-work it! Use your hands to form it into 2, 3, 4–however many crusts you would like. Roll out between sheets of wax paper. Use a cutter of appropriate size to form mini crusts or just use a regular sized pie tin. Make sure you have enough crust to cover your pie.
If you are making mini pies, dice the apples so that you can fit quite a bit into each cup. If you are making a regular pie, slice however you like.
“Season” with cinnamon and sugar to taste. Top apples with a small pat of butter… maybe 1/2 teaspoon per mini pie. Use a couple teaspoons of butter for a full-sized pie. Just eyeball it, it’s just to keep things moist and provide that hint-of-butter taste.
Top with the remaining crust(s), brush with a little bit of butter (just enough to glaze the top of the crust) and sprinkle with more cinnamon.
Bake at 350 for 30 minutes.
Serve with ice cream (vanilla bean or caramel would be superb!) and enjoy!