From the Tree to the Plate
Last week the girls and I took a field trip outing to the north Georgia mountains. We had apple picking on our minds. You see, we were craving some homemade pie. And since I decided September is too early for the girls’ #1 request — yep, that would be pumpkin pie — apple was the next best choice. I had no idea views like this awaited us.
Pause a moment and take it in. You’ll thank me.
We ended up on what’s known as “Apple Alley” in Ellijay. Our farm of choice? R.J. Reece Orchards. Um … I pretty much picked this one because an online review mentioned their famous fried apple pies. They had me sold with the word “fried.” So after we indulged in a pie or two, we headed to the orchards.
Once we arrived home — you know, after I got lost in them there mountains and added at least 45 minutes to our trip — it was time to make pie!
First, we needed a pie crust. My go-to recipe being Martha Stewart’s pat brisee. A couple of my girls would eat an entire batch of it raw if I’d let them.
Next, we set to peeling those hand-picked apples of ours.
We then followed the Pioneer Woman’s Dreamy Apple Pie recipe.
We ended up with this beauty. It tasted just as good as it looked!
In the end, we didn’t just have a great pie. We also got a fun trip to the beautiful mountains of north Georgia and some hands-on agricultural experience which left my girls thankful that most of the time we just buy our apples at Publix. After all, apple picking is hard work!