While the Pumpkin Patch is my children’s favorite fall activity, my personal favorite is apple picking and baking apple pies. Before we moved to Omaha, we lived in Washington state and went berry picking on the sides of the road whenever we got a chance. Blackberries grow wild in Washington, and whenever we drove past a particularly good patch we would stop, unload, and pick for a while. Unfortunately, that isn’t the case here in Nebraska. Worse, my husband considers Blackberries a “weed” so he won’t let me plant any, but he likes to go apple picking and then help eat whatever I make with my apple spoils.
Going to the apple orchard
I love loading my family up in my car, turning on good music, and driving down to Nebraska City to our favorite apple orchard: Arbor Day Farms. We let the kids decide what type of apples we pick, and then we let them loose in the orchard. They run excitedly from tree to tree, showing us their favorite apples before they put them into the bags. The picking only lasts half an hour, but it’s my favorite half hour of the entire year. There is something about getting food straight from the land that warms my soul.
The next day brings my other favorite fall activity: pie making. My kids run downstairs, eager to see the apples they picked, and before breakfast they had already requested to turn them into pie. I agreed. Honestly, I wanted pie myself and I know that cooking with kids takes twice as long. They quickly picked their favorite six apples and then we started our baking.
The Crust
I like to freeze my pie crusts to chill them before I roll them out, so we started with the crust.
Measure 8 TBSP butter and 8 TBSP shortening and mix them in the Kitchenaid with the paddle attachment.
In a separate bowl mix 1 tsp sugar, 1 tsp salt, and 2 1/2 cups of flour (we use GF flour because I have Celiac Disease but you can use normal All Purpose Flour and it will be just fine). Then add that to the Kitchenaid, mixing until pea-sized crumbs are formed.
Slowly add 1/3 cup ice water to the mixture, mixing until a ball is formed. If the crust is too dry and doesn’t come together, add 1 Tbsp additional water.
Place the crust in the freezer while you make the filling.
The Filling
Peel and cut 6 medium sized apples, toss with lemon juice and set aside.
In a small bowl mix together 1/4 cup sugar, 1/4 cup packed brown sugar, 1 1/2 Tbsp all-purpose flour, 1 tsp cinnamon, 1/4 tsp ground ginger, and 1/4 tsp ground nutmeg.
Pour the apples into the sugar mixture; toss to coat.
Assembly
With little hands, I think making muffin tin apple pies is easier than a full pie. My kids enjoy rolling and cutting the crust and then molding it into the muffin tins.
Retrieve your pie crust, divide it (2/3 for bottoms and 1/3 for the tops) and roll out the larger section onto a floured surface. This recipe will make 10-12 muffin tin apple pies (it depends on how many “tastes” your little helpers take. If they’re anything like mine, you’ll have to fight them off of the crust dough). Cut as many 4 inch circles as you can and then press them into the muffin tins, repeating until you run out of dough.
Now it’s time to fill each pie! Scoop a generous amount of the apple mixture into each pie bottom. You want the apples to form a mound on the top because the apples shrink when baked.
After you’ve filled the pies, roll out the other portion of pie crust and cut in 3 inch circles. Place the circles on the top of each pie and press around the edges to seal. Cut a slit on the top of each pie to let the steam escape.
Bake
Bake the pies at 400F for 15 minutes and then turn the temperature down to 350F and bake for an additional 25-30 minutes. I like to pull them out 5 minutes before they are done and brush the tops with butter and sprinkle some extra sugar on them.
When they have browned on the edges, remove the pies. Let them cool for at least ten minutes before serving.
We love making these pies together as a family. They are our own new Nebraska fall tradition, created special with our little ones. We hope you enjoy them as well!
Recipe
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