Easy Pie with Nashoba Valley Apples

October 15, 2006 · 5 comments · Print This Post

in Baked Goods, Boston / Massachusetts, Desserts, Pies / Tarts

Yesterday I went apple picking at the Nashoba Valley Winery. It was so much fun and I came home with some absolutely delicious fruit. I think heaven must smell like fresh picked apples. So of course I just had to make an apple pie. I’ll be straight with you and admit to the fact that I use those Pillsbury ready made crusts.

Erin Picks
Bounty of Fruit
6 Cups Sliced
Cinnamon & Sugar
Empty Crust
Finished Off
Brown & Bubbly

{ 5 comments… read them below or add one }

1 Hattie Battie October 17, 2006 at 7:48 pm


I, too, went apple picking this weekend! Now, I am making apple crisps and pies like a crazy woman trying to get rid of all this produce. I know, “An apple a day…” but I’ve got like ninety big red things here! That’s a lotta apple eatin’!

I absolutely love the little apple cut-outs you put on your pies. I absolutely have to copy that!

This website is great and I’m definitely going to be checking it for ideas to thief.

Strong, Maine, will never be the same!


2 Grace October 18, 2006 at 1:52 pm

Apple pie… so good!

Lemme ask you a question, Erin. What’s your favourite “cheap wine”? Red and/or white? By cheap, I mean like the $10 bottles you get in the grocery store.


3 Erin October 19, 2006 at 7:30 am

Grace – Hmm…great question. I definitely have a favorite cheap white. It’s around $11 or $12 — Kris Pinot Grigio. For Reds I really like this Kosher wine by Yarden Mount Hermon and also Navarro Correas Cabernet Sauvignon.

Happy Drinking!


4 Erin October 29, 2006 at 1:20 pm

Another question: I want to make individual apple pies today. Don’t ask – a whole apple pie will most likely go to waste and if I split it up I can give a couple little ones to our friends. So, have you tried this? How do you think I should adjust the cooking time if I use your recipie up there? Do you think I’d have luck using my little souffle cups or should I venture out to buy individual pie tins?


5 Erin October 29, 2006 at 6:45 pm

Hmm…I think either option: the small tart tins or ramekins would work fine. I assume these are fairly small individual pans (3-5 inches in diameter) so I’d try baking them for 15-20 minutes and then check them until the pastry is browned to your liking.


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