For a little preschool activity, we went to the WSU apple orchard. We learned all kinds of things about apples: when the seeds are brown they are ripe, always leave the stem on so it stays good longer, prune trees every year taking out branches that are not pointing up. Did you know red delicious are the most popular apple in the 
US, but it is the least versatile. They are only good for eating, but not baking, canning or anything else. They do, however, have the most antioxidants in their skin. China produces the most apples. Washington produces the most in the US.
We also took a tractor hay ride and got to pick out pumpkins. Cody could hardly contain himself waiting to carve his pumpkin.
And here's an amazing recipe for fresh apple pie, a little tangy, and perfectly sweet. I made some with the apples we got at the orchard. Incidentally, Ben wouldn't eat any because it's 'not healthy.' I can just smell the pumpkin bread. We may just have to use real pumpkins with the national shortage. I LOVE fall food!
Fresh Apple Pie
3 1/2 c. fresh apples in 1/4" slices
3/4 c. sugar
1/2 t. cinnamon
1/8 t. nutmeg
3 T. cornstarch or 6 T. flour
1/2 c. cold water
1/2 c apple juice
2 T. bottled lemon juice
doug for one double crust pie
Peel, core and slice apples into medium bowl. Cover with plastic wrap and microwave on high 5 minutes. Stir and microwave until apples are tender. Combine dry ingredients in medium saucepan. Add water, apple juice and lemon juice and cook on medium heat until thick and bubbly. Fold in drained apples slices. Turn into unbaked pie crust. Cover with top crust and seal edges well. Prick and decorate as desired. Brush lightly with milk, avoiding crimped edges. Sprinkle lightly with sugar. Bake at 400 for 20 min, reduce heat to 350 and bake 30-40 min. until crust is golden brown.
US, but it is the least versatile. They are only good for eating, but not baking, canning or anything else. They do, however, have the most antioxidants in their skin. China produces the most apples. Washington produces the most in the US.We also took a tractor hay ride and got to pick out pumpkins. Cody could hardly contain himself waiting to carve his pumpkin.
And here's an amazing recipe for fresh apple pie, a little tangy, and perfectly sweet. I made some with the apples we got at the orchard. Incidentally, Ben wouldn't eat any because it's 'not healthy.' I can just smell the pumpkin bread. We may just have to use real pumpkins with the national shortage. I LOVE fall food!
Fresh Apple Pie
3 1/2 c. fresh apples in 1/4" slices
3/4 c. sugar
1/2 t. cinnamon
1/8 t. nutmeg
3 T. cornstarch or 6 T. flour
1/2 c. cold water
1/2 c apple juice
2 T. bottled lemon juice
doug for one double crust pie
Peel, core and slice apples into medium bowl. Cover with plastic wrap and microwave on high 5 minutes. Stir and microwave until apples are tender. Combine dry ingredients in medium saucepan. Add water, apple juice and lemon juice and cook on medium heat until thick and bubbly. Fold in drained apples slices. Turn into unbaked pie crust. Cover with top crust and seal edges well. Prick and decorate as desired. Brush lightly with milk, avoiding crimped edges. Sprinkle lightly with sugar. Bake at 400 for 20 min, reduce heat to 350 and bake 30-40 min. until crust is golden brown.
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