6 Things for the Weekend- Seattle Date and Apple Week!

by - Monday, September 29, 2014


1. Surprise Date Day Downtown- Our plan was to go shop at our farmer's market, but it is in the University District, and there was a football game, so we decided to go to Pike's Market instead. It was kind of fun to land there spontaneously, though the whole place was popping because the weekend was nice. Still, we tried some new things there and landed at the famous gum wall while searching for a treat. We bought some really delicious apples there, though on closer inspection, I am pretty suspicious of how local or organic their produce is.

2. Creepy Birthing Bathtub Suites- We toured where the baby will be born, and I thought it would be really cool. It felt comforting that we chose the right place to have the baby, but the bathtub they showed us was so weird. Like a really old ladies bathroom being made into a very clinical spa or something. It has a weird energy I have definitely not seen before.

3. The leaves are changing- Trees are actually changing here! Not in our yard, but when we drive around, it actually looks like fall, which is a huge change from where we were.

4. This gutter- On Stewart (or Virginia? Not sure), you can see this down spout/ planter on your way back up from the market. No deep thoughts here, I just wanted to share a pretty thing.

5. Kicking off Apple Week with Flowers and Pie- God bless Seattle's flower sellers, because these dahlias are both amazing and cheap. I started putting up fall decorations yesterday, and the colors of these flowers just reminds me of the leaves on Pennsylvania trees this time of year. So I am excited to be celebrating the fall! We baked pie and made apple cucumber salad and grilled cheese with apple. Will do more food blogs later this week.

6. Our Apple Pie Recipe- Which incidentally I can only ever find on this blog, so I am repeating it here:

APPLE PIE

For filling:
7 Golden delicious apples
1/3 Cup sugar
A whole bunch of Cinammon, just crust those things
Two teensy slivers of butter on top

For Top Crust:
1/2 cup brown sugar
1/2 cup flour
3 TB cold unsalted butter
A whole bunch of Cinammon again

1.  Preheat the oven to 375. I have read all sorts of theories about turning the heat up or down on the pie, but I keep it simple.

For the bottom crust, I just use the frozen Pilsbury ones. I have never tried a real one, but my mom used to slave over them (they are apparently a real pain) and people liked the fake ones better or at least as well. So she gave up on them, and by the time I was learning from her, they worked. I kind of love them, and feel no shame telling you this. If you are going to have a dessert, guilty pleasure it all the way. Put it in the pie pan and fold over the edges.

2. Peel and slice the apples. If you like them crispier, keep them a little thicker, but I usually try to slice them very thin. pour in the cinnamon and sugar, but do the sugar in shifts so you don't over do it. Mix it up so the apples are coated and put them in the pie pan. Cut your little slivers (less that a 1/2 a table spoon and set them on top.

3. Mix the brown sugar, flour, and cinammon together. Then put little chunks of the cool butter in (again, pace yourself, and when the consistency looks right, just quit). When it looks like wet sand, your done! Pour and spread on top of your apples.

4. Put in the oven with tin foil around the crust for 15-20 minutes (we have one of those crust protector things, which really helps you not burn yourself- lots of recipes recommend putting this on at the end, but I find taking it off saves your fingers). Take it off at the 20 minute mark or so, sepending on how it looks. Then bake for another 35 minutes. Our oven was too hot, I think because of the pizza stone, so ours was done way early, but this timing usually works.

5. Let it cool for at least 45 minutes. Ideally, 2 hours, but we are all only human, and sometimes, you just have to eat the pie. Once you cut some pieces away, try to pour the goup out as much as you can. I try to imagine everything I am getting rid of is butter and fat, so then I can eat more pie. When I just have a normal crust pie, I do this straight out of the oven, but the strudel top won't hold on, so be careful!



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