Apple Picking with the little one

It was cloudy when we left home yesterday, not too sure if we will able to go for apple picking. When we arrived later, the sun came out and we did have a little cheers in the car..

Parked the car and oh dear..very muddy..luckily I do remember to bring spare shoes for everybody.

So off we go to picked up the apples, some of the apples that we wanted we gone already, like Reine de Reinette or Booskoop. Good for baking, quite tangy and sweet. We settled for Canada, Jonagold and Golden. And it was almost lunch time when we were there, so our lunch...apples!

On the way back to the cashier, we stop to picked up some potatoes, carottes and some onions.

Rayan had fun and made us promise to take him again soon..well I don't think so, I guess we have to finish the 20 kgs worth of apples and 25kgs of potatoes first!

I love the colourful carottes!

 

And of course, the final result of our hard work

 

French Style Apple Pie

 

Pie Crust

2 egg yolks

100 g butter, softened

100 g sugar

200 g flour

 

Rub butter and flour, add in sugar and yolks. Add splash of very cold water if needed.

Knead until smooth and chill about 20 minutes.

 

Roll out dough, chill again for another 20 minutes.

 

Apple Compote (if using)

1 kg apples (I used Canada type)

1 glass of water

Sugar

Cinnamon (optional)

 

Filling

Apples (same as above)

Sugar

Cinnamon (optional

 

Wash apples, peeled and quartered. Combine all ingredients in a large pot, cover and cook over low heat. Stir occasionally until apples are tender, about 30 minutes. Mashed the apples and let it completely before spreading on the pie crust.

Washed apples, peeled and quartered. Combine all ingredients in a large pot. Cover, and cook over low heat, stirring occasionally, until apples are tender, about 30 minutes. Let cool completely.

 

Assembling

Preheat oven 200°C.

Spoon the cooled apple compote on the pie crust. Peel and core apples, slice it thinly, arrange the apple slices on top of the compote. Sprinkle genereously with sugar and cinammon.

 

Bake for about 15 minutes at 200°C, lower temperature to 185°C and continue to bake for another 20-30 minutes until the crust turn golden.