Last weekend I got an opportunity to visit an orchard. Funny thing is, I’m actually allergic to apples but I really wanted to go apple picking anyways. I snuck an apple (thankfully had no allergic reactions) and it was the juiciest, crispest apple I ever had.
When I was a kid, my mom used to buy fresh picked apples from the super market during apple picking season. My local market partnered with a nearby orchard to sell the fresh apples to the masses. Those apples were so good, but there’s something special about picking something fresh from the tree and taking a bite. Personally my favorite apple was the Braeburn apple! It was seriously the best apple I ever had. I picked a bunch of those, granny smith’s (these are my favorite for baking), and another type which I unfortunately forgot the name of.
Apple picking is super fun. I would definitely recommend going earlier in the season to have better pick since some of the trees were sparse and also to have prettier views before all the trees and foliage dies. Overall it was a super fun experience and I made lots of fun memories. When I got home, I made a yummy apple pie that pairs well with some vanilla ice cream. Scroll to the bottom for the recipe!
Apple Picking Outfit
Top: Ralph Lauren ribbed turtle neck (similar here & here) // Pants: High-waisted skinny jeans (from TJ Maxx) // Boots: Ugg Australia – discontinued model (similar here) // Jacket: The North Face // Purse: Kate Spade (old)
THE EASIEST APPLE PIE RECIPE EVER!
2 premade pie crusts
3/4 cup granulated sugar
1/4 cup brown sugar
2-3 granny smith apples (peeled and chopped)
minute tapioca (in the pudding/ jello mix aisle)
optional: toppings such as vanilla ice cream, caramel drizzle, whipped cream, chopped nuts
- Wash, peel, and chop the apples and put them in a bowl
- Mix the granulated and the brown sugars together
- Layer the following in the pie crust: sugar mix, sprinkle a pinch of dry tapioca balls (this absorbs the water from the apples and makes the filling gooey), sprinkle of cinnamon to taste and then a layer of apples
- Repeat the layering until you fill the pie
- Put the second pie crust on top and use a fork to “press” the edges of the two pie crusts together.
- Use a knife to cut 4 slits in the top of the pie for ventilation
- Bake at 350 degrees for about 1 hour. Be sure to put the pie on a cookie sheet in case the filling starts bubbling over.
- Pie is ready when apple is soft on inside and the filling is a dark gooey texture.
- Top with toppings of your preference (vanilla ice cream, caramel drizzle, chopped nuts, etc)
This recipe is SO easy, I was able to make it in Haiti because it required very few ingredients. Also if you’d like you can totally eyeball the ingredients and just add sugar and cinnamon too taste. But be careful not to add too much cinnamon! It dries out your mouth and you don’t want to be gasping for water with each bite!
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