Perfect autumn food. Fresh off the tree, the apples are ready to eat. Cinnamon and nutmeg warm the body and soul.
The golden beech leaves are falling on our hill. The squirrels are busy collecting the funny angled beechnuts popping out from their prickly cases.
It is time to make apple pie. A toffee-like apple pie with dark molasses sugar and spice. Tarte tatin without the flipping, and it always reminds me of my friend Esther, who used to bake me covered pies like this in Virginia.
What do you do if you are girl like me and can't make pastry and can only make this recipe up new everytime? Well: 1. buy sweet pastry case. 2. get lots of dark molasses sugar and crumble all over base. 3. peel and cut up apples in chunky slices. 4. toss in more sugar, cinnamon and nutmeg sprinkled generously. 5. arrange artistically and dot butter strategically around the slices. 6. bake till brown sugar is oozing and apples shrink slightly. (And Mr. G, following his nose shouts to you, lounging on the sofa hypnotised by Elektra's flashing blades: "Oy! Does this need to come out?")
psst. As you can see, we each had a slice already, warm from the oven before bedtime!