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The 63rd annual Hendersonville, North Carolina Apple Festival was last weekend. Although I couldn’t make it over to the mountains this year, I was still excited because the festival heralds the start of apple season for me.
There’s something about a small-town festival that’s really appealing to me. This apple festival has bands, arts and crafts vendors, food, and even the King Apple Parade.
And apples! North Carolina is the 7th largest apple producer in America. The most common varieties you’ll find growing here are Red Delicious, Golden Delicious, Rome Beauty and Galas.
In honor of apples and apple season, I thought I’d whip up an easy, tasty Southern Apple Cobbler.
- Turn on the oven to 450 degrees.
- 6 cups of sliced apples (Granny Smith or other tart apples are great here)
- 2/3 cup of sugar (you can use white or brown sugar – I like the pie sweet, so I might use a little more)
- 1/8 teaspoon of salt
- ½ teaspoon of cinnamon (you can also add ¼ teaspoon of nutmeg if you have it)
- 1 tablespoon of cornstarch
- 1 box ready-made pie crust dough (2 crusts)
Mix all the ingredients, except the apples, very thoroughly. Then, with your hands, pour the mixture over the apples and gently make sure all the apples are coated with the sugar mixture.
Take one of the pie crusts and line the bottom of the dish with strips of the crust. Then pour the apples into the dish. Add half of a stick of butter cut up and sprinkled over the top of the apples. Then cover with strips of the 2nd pie crust. I like to criss-cross the strips of pie dough.
Cook the pie for 10 minutes at 450 degrees and then turn the oven down to 350 degree and continue cooking for another 35 minutes.
Have fun and have a Happy Fall!
Pretty is as Pretty Dies—August 2009
Memphis Barbeque Series—Book 1 in May 2010
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