Two years and three days ago, Jay and I said, “I do.” In some ways the two years have flown by, and some days life before marriage seems so long ago. Last year, we ventured to the North Carolina mountains for a weekend to celebrate one year, and this year, we had a quiet night in Lexington. We’re not big on material gifts for occasions like our anniversary, but we try to be more intentional about spending time together. Oh, and our tradition is to have pie to commemorate the big day.
We had a beautiful wedding cake made by a family friend that was enjoyed by many, but the real treat at our wedding was pie. We ordered pies from our favorite, Missy’s Pies, that is just around the corner from us. Before the cake was even cut, practically all of the pies were demolished. It was like a Biblical scene of locusts swarming our pie table. We still joke with family and friends about how quickly the pie was eaten.
Since we were traveling last year, we just picked up a couple of slices from Missy’s, but this year, I made an apple pie with fresh apples from the orchard. I’ve made two or three apple pies before, and I normally take the advice of the lady selling the apples at the farmer's’ market and mix a few varieties that she recommends. This year, I listened to my mom and used all Gala apples, and I’m so glad I took her advice. Maybe it’s just anniversary rosiness, but I think this was the most flavorful apple pie I’ve made.
- Double crust pastry (you could use store bought or your favorite pie pastry recipe. You'll need enough for the crust and the top layer)
- 6 cups peeled, sliced cooking apples
- 1 T lemon juice
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 2 T all purpose flour
- 1/2 t cinnamon
- 1/4 t nutmeg
- 2 T butter
- 1 egg yolk, lightly beaten
- Optional: 2 t sugar and 1/8 t cinnamon
Roll half of pastry to a 1/8-inch thickness on a lightly floured surface. Place in a 9-inch pie plate; set aside. Combine apples and lemon juice in a large bowl. Combine 1/2 granulated cup sugar and next 4 ingredients. Spoon over apple mixture, tossing gently. Spoon filling evenly into pastry shell, and dot with butter. Roll remaining pastry to 1/8-inch thickness; transfer to top of pie. Trim excess pastry along the edges. Fold edges under, and crimp. Cut slits in top crust for steam to escape. Brush pastry lightly with beaten egg yolk. If desired, combine 2 t sugar and 1/8 t cinnamon to sprinkle on pie. Cover edges of pastry with aluminum foil to prevent excessive browning. Bake at 450 for 15 minutes, and reduce heat to 350, and bake for 50 more minutes.