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  • Tracy Struthers

All You Need Is Love... and Apple Pie.

Fall traditions are at play. I see it on social posts, and I see it with the new fall themed door wreaths.

“All at

once, summer collapsed into fall” Oscar Wilde.

It was a quick summer, wasn’t it?

Fall will be quicker as we know what lurks around the corner. Waste not an ounce of sunshine and get outside. It’s the perfect time to wear those cute sweaters and vests and breathe in this fresh air we are so privileged to have.

This weekend my husband and I ventured out to our local Apple Orchard, Campbell's Orchards. It was their 50th-anniversary celebration. Going to Campbell's Orchards is a tradition for us. Every year we enjoy the fresh apples, the baking, and many gift ideas. For the kids, there are wagon rides and corn mazes, which we have done for so many years in the past with our kids. I felt a bit sad this year as they could not join us. They are grown, living their own lives – sniff. Sean and I went just the same. The crowds showed their support for Campbell's which we were pleased to see. We sipped some yummy apple cider, and walked around and enjoyed the orchard.

Music played with their pot-bellied pig oinking along. I was thrilled to see other vendors there like Sandbanks wineries, Signal breweries just to mention a few. What an exceptional achievement to Diane and Colin, and their family. Congratulations to their incredible 50 years in business.

Sean and I always buy too many apples. It happens every time. My mom and I had planned to bake some pies, so we were sure to get the perfect ones for the pies. We bought Ginger Golds and Paula Reds. When we were tasting the Ginger gold at the sample desk, the sweetest lady asked: "How do they get the ginger in there". I paused. "I’m not sure" I said. Bless her heart.

Off we went with our huge bags of apples.

Mom, right on schedule showed up on Sunday morning, with her flour, cinnamon, lard, the works. I call her my traveling baker. She does what Mothers do, she bring her supply in case I didn't have enough.

After peeling them (an apple peeler is the only way to go), we submersed them into a bath of water with lemon juice to keep them from browning while we prepared the pastry.

When my mother makes anything, there doesn’t tend to be a recipe, just years of practice. Her pastry is something I may never get perfect, but if you are searching for an easy recipe, there is one right on the lard box of Tenderflake.

Making pies doesn’t always have to be so serious, right?

We do have some laughs along the way, that is for sure.

So, the first picture, we are focused.

And…. then we get silly.

Some sugar, flour, cinnamon and mix it up with the half mixture of Ginger Gold and Paula Red.

A recipe? Mama doesn’t use a recipe. But here is a loose one:

1. Take your apples out of the water, and mix in ½ to 1 cup of sugar per pie.

2. Then mix in ¼ cup of flour per pie

3. Place a heap of apples in each pie crust, do not place them – keep them messy. (Creates flaky air pockets in the crust when baked)

4. Sprinkle on some cinnamon.

5. Cover with a pastry top. Score the top with a fork for air vent.

6. Brush top of the pastry with some egg yolk and milk for beautiful golden color pastry.

7. Bake each pie at 375 degrees for 15 mins, then lower to 350 degrees for another 20 minutes.

8. Check pie. If you feel firm apples inside, it’s done!!

9. If you like softer apples, cook a bit longer.

Just like that, 6 pies are made and in the oven. I love that her recipe is all about great apples. Not a lot of ingredients are needed. Great pastry and a couple of ingredients. The perfect pie every time. To this day, its one of my favorite things she makes.

Fresh out of the oven!

Fall traditions for me are, get out and enjoy what our community has to offer, and be with family. Nothing complicated. Just loving life and my people.

Live simple, love your space and apple pie

Tracy xx


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