MOM MOM”S APPLE TIME!!!
By Montana Grant

Posted: October 25, 2018

While hunting the other day, I found a single apple tree, full of apples in the middle of nowhere. Maybe Johnny Appleseed planted it, or some hunter threw an apple core there from his lunch. The apples were small but tasty, so I filled my game bag with as many as I could carry.

Apples are abundant currently. Bears are finding them in community trees, frost has sweetened them up, and deer love the fallen tasty treats. In some states baiting with apples is a strategy for deer hunting. Montana does not allow baiting. Instead, we can bait family and friends with homemade apple desserts.

Fresh, tart apples make awesome apple sauce, apple butter, apple crisp, bread, or delicious pies. My mother. Mom Mom was an awesome pie baker. She left me her notes and the joy of baking, and sharing, with others. Her real recipe was never written down completely. After a lot of trial and error, I have managed to duplicate her vintage recipe.

Use a press down apple slicer to make the peeling and sectioning quick and easy Peels and cores make excellent mulch. Nothing goes to waste.

Hopefully, you can bring the same flavors and love into your kitchen.

6 cups of apples. Granny Smith work well          1 beaten egg for the egg wash atop the crust

1 cup of sugar

2 tbsp. of cornstarch/ or ¼ cup of flour

3/4 tsp. of cinnamon, ½ tsp. of Nutmeg, 1/8the tsp. of allspice, 1 tsp. of salt

1tbsp. orange juice

2 tbsp. butter

 

Microwave the apples on high for 5 minutes. Place in a sauce pan with sugar and cornstarch and cook on medium heat until syrup thickens. Stir in cinnamon, OJ, and butter and pour into pie pan. Cover with a second dough. Pinch the edges and make sure there are vent holes, or the crust top is thatched.

Place in oven at 450 degrees. After 10 minutes, lower the heat to 350 degrees. Bake for 50-70 minutes, until crust is golden brown. Bake atop a pizza pan or drip pan to prevent oven mess.

Use prepared pie crusts or make it with your favorite recipe.

You can also use an egg wash for the top crust edges to adhere. Then brush the entire top crust with the wash.

Crust recipe.

3 cups of flour. 1 1/4cup of lard, ¾ tsp of salt, 1 egg, 5+tsp. of ice water. 1 tbsp. vinegar. Mix flour and salt then cut in the lard. Mix egg, water, and vinegar together and add to the mixture. Mix LIGHTLY. Chill doe ball for 1 hour. Remove dough and divide in half. Roll out for a top and bottom. Place the bottom into a pan. I spray the pan with Bakers Choice flour spray to prevent sticking..

Alamode please…and maybe some whip cream!

Montana Grant

For more Montana Grant, cook him up at www.montanagrantfishing.com