Simply Mrs. Edwards

{just the life of a new wife}


1 Comment

Homegrown Apple Pie

We spent this past weekend at my parents home in the Sierra Nevada Mountains. Their house is built in the middle of a 100+ year old fruit orchard. The original orchard was a huge area of land, but with parcels of land being sold and roads and homes being built, the majority of the fruit trees have either been cut down or engulfed by the surrounding forest. My parents own about 3 acres of the land and have made a point to keep the heritage of the orchard going. They have reclaimed and trimmed back old, abandoned trees and have seen amazing crops in recent years! This weekend we spent some time in that orchard picking apples. Homegrown, organic, delicious, apples. Here are a few photos of our apple picking afternoon…

One of biggest things I admire about my Mom is that she is incredibly talented in the kitchen and genuinely enjoys passing her knowledge on to me. I think it brings her a special kind of joy to see her daughter learning and loving the art of homemaking. This weekend she taught me how to make apple pie. It may sound crazy, but I had never made an apple pie before! A true homemaking crime, I’m sure! We used fresh golden delicious apples from the orchard and a tried and true recipe from my Mom’s arsenal to make the most delicious pie. It was a very simple process and is a recipe that I will be making again, very soon! 

Homegrown Apple Pie

Apple Filling  (my Mom’s recipe)

  • 7-8 medium/large golden delicious apples, peeled, cored, and sliced
  • 3/4 – 1 c. water
  • 1 c. sugar (brown or white)
  • 1 tsp. vanilla
  • 2 cinnamon sticks + 1 tsp. cinnamon powder
  • 1/8 tsp. ground cloves

Pie Crust (adapted from Martha Stewart Living, Nov. 2012 issue)

  • 1 c. (2 sticks) unsalted butter, chilled and cut into small pieces
  • 2 1/2 c. flour
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1/2 c. ice water

Combine apples, water, sugar, vanilla, cinnamon, and cloves in a medium pot. Simmer 20 minutes or until tender. Drain excess liquid and set aside.

Place butter pieces on a parchment-lined baking sheet and freeze until hard (15-20 mins). Once butter is hard, combine flour, salt, sugar, and butter in a food processor.

Pulse until mixture is coarse with some blueberry-sized clumps. Add ice water and immediately pulse until water is just incorporated.

Squeeze a small amount in your hand to make sure it holds together.

Lay out 2 pieces of plastic wrap. Empty half the dough onto each piece.

Fold edges of wrap together and gather dough into a disk. Refrigerate or freeze until firm.

Remove pie dough from fridge and partially unwrap. Place disc on a piece of parchment, leaving the plastic on one side. Roll dough into a circle about 1/2-inch bigger than your pie pan.

Press one piece of dough into your pan, leaving edges hanging over the edge.

Cut the second piece of dough into 3-inch wide strips.

Add filling into pan and spread evenly.

Weave dough strips into a lattice pattern over filling and press overhang onto the edge of crust. Trim the edge, fold under, and crimp.

Sprinkle with sanding sugar and bake at 375 F for 30-45 minutes, or until crust is golden brown. Be sure to place your pie on a parchment lined sheet pan to catch any drips!

Let cool and ENJOY

Homegrown Apple Pie

Apple Filling  (my Mom’s recipe)

  • 7-8 medium/large golden delicious apples, peeled, cored, and sliced
  • 3/4 – 1 c. water
  • 1 c. sugar (brown or white)
  • 1 tsp. vanilla
  • 2 cinnamon sticks + 1 tsp. cinnamon powder
  • 1/8 tsp. ground cloves

Pie Crust (adapted from Martha Stewart Living, Nov. 2012 issue)

  • 1 c. (2 sticks) unsalted butter, chilled and cut into small pieces
  • 2 1/2 c. flour
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1/2 c. ice water
  1. Pie Crust: Place butter pieces on a parchment-lined baking sheet and freeze until hard (15-20 mins). Once butter is hard, combine flour, salt, sugar, and butter in a food processor. Pulse until mixture is coarse with some blueberry-sized clumps. Add ice water and immediately pulse until water is just incorporated. Squeeze a small amount in your hand to make sure it holds together. Lay out 2 pieces of plastic wrap. Empty half the dough onto each piece. Fold edges of wrap together and gather dough into a disk. Refrigerate or freeze until firm.
  2. Apple Filling: Combine apples, water, sugar, vanilla, cinnamon, and cloves in a medium pot. Simmer 20 minutes or until tender. Drain excess liquid and set aside.
  3. Remove pie dough from fridge and partially unwrap. Place disc on a piece of parchment, leaving the plastic on one side. Roll dough into a circle about 1/2-inch bigger than your pie pan.
  4. Preheat oven to 375 F.
  5. Press one piece of dough into your pan, leaving edges hanging over the edge. Cut the second piece of dough into 3-inch wide strips.
  6. Add filling into pan and spread evenly. Weave dough strips into a lattice pattern over filling and press overhang onto the edge of crust. Trim the edge, fold under, and crimp.
  7. Sprinkle with sanding sugar and bake pie for 30-45 minutes, or until crust is golden brown. Be sure to place your pie on a parchment lined sheet pan to catch any drips!
  8. Let cool and ENJOY!

This pie will most definitely be making an appearance again very soon. I may or may not have eaten pie for breakfast this morning. It’s healthy, right?! My Mom happily told me that I am now in charge of pies for Thanksgiving. With great baking, comes great responsibility apparently…

Eating Pie,
Mrs. Edwards


Leave a comment

DIY Painted Pumpkins

Our front porch looked pretty sad all summer with a half dead plant hanging on for dear life. When I saw pumpkins for sale at the store I knew just what I needed to spruce up our sad front porch for this fall season. Pumpkins! But plain pumpkins wouldn’t do, so some masking tape, craft paint and a little elbow grease later, I had these fun painted ones. Don’t you just love ’em?! I’ve been dying to use a chevron print somewhere and this is the perfect spot!

Supplies: 

  • Pumpkins
  • Craft paint in whatever colors you’d like
  • Paint brushes
  • Masking tape
  • A monogram printed out (I used the Lavanderia font in 170 pt.)
  • A pencil

Begin by taping off the chevron print. This definitely takes some time and some patience to get the pattern just right. I found it helpful to cut my tape into 3″ lengths and then place them. Since it’s almost impossible to find a perfectly round pumpkin, your pattern will get a little wonky at some point. My pattern is super weird in one section…so that side is now facing the back :)  Once you get it all taped off, go ahead and get painting! The color choices are endless- navy blue, gold, yellow. Have fun with it!

For the monogram pumpkin, you’ll need to cut out your letter and tape it on the center of your pumpkin. No measuring necessary,  just eyeball it. Take a pencil (that’s sharp enough to make an indent on the pumpkin, but not so sharp that it pierces the skin) and trace over your letter a few times. You’ll need to press kind of hard to make an indent that you can actually see. Choose your paint color and paint over the indent!

My lumberjack husband cut a few wood rounds for me to prop these two on to create some height next to the door. This project was super simple and the look will last as long as the pumpkins do!

These pumpkins are a perfect match with my Fall Rosette Wreath. Fall has officially arrived at the Edwards’!

Thankful for Fall,
Mrs. Edwards