Windy fall days and Brandy apple pie

Back toward bird feeders

Windy autumn days mean almost daily leaf patrol  activity here .  Jerry wishes he had a cord to pull to release at once all the leaves that will fall from all our trees so leaf patrol would be a one time thing.   Several of the ash trees have shed nearly all their leaves from  the gusty  winds we've had the  last few days.  That's the blanket of gold you see covering the lawn.  He was out there soon after I took this photo with the gas leaf blower  and then  riding mower mulcher, chopping these up so that they go back into the soil.  And then within a few more hours there will be more, by the next day it will look as though nothing was done and the task will be repeated.  Repetition a frequent activity at this time of year.   Our balmy autumn has been replaced with a nip in the air and the winds of fall. 



From the  side back toward the neighbors..golden carpets



These winds complicate our recovery from with these lingering coughs, tickles at the throat as the weeks roll along making nearly  my 3rd week of this PA cold bug.  We  both visited our MD who checked our lungs, and is satisfied this is likely the cold virus that is making its way around the Midwest.  That being said, PA was ahead of it all and viruses can take their  good old time to depart.  Each day I think, "aha, better today"  and that is kind of accurate, but by evening there is a bit of tickly throat and some drainage.  Our MD said antibiotics were not necessary since we were showing no signs of infection nor running fevers.  Just tough it out, take it easy, lots of liquids, etc.  We both got our flu shots too, which surprised me.  I thought we might have to wait, but our MD assured us no fever, no problem.  There is again a nasty flu strain expected and with our resistance down it is best to get the shot sooner than later.  So we muddle and hack along.  The other night I had the best night's  sleep with no coughing and no congestion, but  last  night returned a bit more tickly at night, clearing the throat and disrupting my sleep.   This too shall pass. 

Apple Brandy lattice top pie

I decided the nip in the air made yesterday a good day to bake my favorite apple brandy pie.  Each year I dread my first pies because I almost lose my touch  to crusts when pie baking time returns.  I don't make pie crusts all summer and the right technique doesn't always show up on my first try.  But yesterday after a quick trip to Leidel's for baking apples, Harelson's as recommended by Mitch, I kept busy in my kitchen pie making.  I was proud of the results you see in this photo; victory the first time, While my grandma could whip up a pie crust at the drop of a pencil, I struggle, but yesterday it worked.  I prefer to make my own crusts, I cannot resort to the prepackaged store bought types, which would be easier but not flavorful, not flaky; to me the crust is an important part of the pie, bad crust= bad pie.  For my crusts I use a mixture of flours white and whole wheat along with Crisco (Baba Rose used lard), butter, vinegar, salt, sugar and ice cold water. Mix it up till crumbly and then add ice water drops at a time, roll out and put into pie pan.  I do not chill my crusts before rolling.   This brandy pie is a modification of a Martha Stewart winner and because I never follow a recipe  I share here my general directions of what goes in.  Slice apples and pour lemon juice and some brandy over them while making the crust.  I used 8 big Harelson apples for this pie sliced thin. My aunt believed only Granny Smith Green apples were fitting for an apple pie, but she never had MN Harelsons.   For the filling mix  1/4 cup flour, 3/4cup white sugar, 1/2 cup brown sugar, 1-2 Tablespoons of cornstarch, 1 Tablespoon vanilla, , 1/4 cup brandy, 1 Tablespoon each of cinnamon, allspice and honey, 1/4 teaspoon  each of cloves, pumpkin pie spice, and  nutmeg and a dash of mace, 2-3 Tablespoons of butter.  Mix it all together.   Drain the apples.  Sprinkle the bottom of the unbaked pie crust with sugar then begin to fill with apples that have been rolled and coated with the filling.  All the filling should be used with all the apples and  I have found it works best to do this in layers rather than  trying to mix the apples into the filling and pour them into the pie shell.  Put either a top crust or lattice crust over all and dot with slivers of butter.  Place the pie on a cookie sheet because it will boil over (I have never baked this pie when it did not.)  I use a big deep Longaberger pie dish that is almost 11 inches across or sometimes I might use a 12 inch pie pan.  I like to make big pies. Jerry can eat a quarter of a pie at a time, so making a dinky 8 inch pie means it is gone in two days.  He is also known to have a slice of pie midday.  He likes pies.  Bake at 400 degrees for one hour covering the pie very loosely  with parchment paper and foil; decrease the temperature to 375 and bake for another hour.  In the last 10-15 minutes remove the foil and parchment paper and let the top brown.   This is delicious warm or cold but we especially like it warm with a dollop of good vanilla ice cream.  Ummmm, nothing much better than this.  This is a pie for responsible adults, and would not be advisable for those who must not imbibe alcohol, or for children, but having none of those in our home, we are set.   The alcohol bakes out, but those who have issues must resist.