Instead of building up to it, I decided to spare you the suspense! On October 11, Robert and I went apple picking just outside of Pittsburgh at Simmons Farm. I was jazzed to buy baby pumpkins and pick fresh apples to bake a fall pie. Robert and I also were enjoying bona fide fall with changing orange leaves — something you don't really see where we are from in New Orleans and Baton Rouge. While we were strolling through the orchard in an empty grove where all of the apples had been picked, Robert proposed. Very sweet and simple.
When we got home, we went to dinner at a favorite neighborhood restaurant and baked an apple pie for dessert, with the apples we had picked that day, our Proposal Pie!
Fresh picked apple pie
This apple pie recipe is derived from this one.
8 freshly picked roma apples
1/2 cup unsalted butter
3 tablespoons flour
1/4 cup water
1/2 cup white sugar
1/2 cup brown sugar
2 tablespoons cinnamon
a sprinkle of nutmeg
1 teaspoon vanilla
Make crust, set aside.
Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer. Add in vanilla, nutmeg and cinnamon.
Place apples in the crust, and pour mixture over the apples. Place lattice or rolled out crust atop, or keep open faced. We chose to roll out crust and cut out a heart shape with a cookie cutter.
Bake for 15 minutes at 425. Remove from oven, lower temperature to 350 and continue baking for about 35 to 40 minutes, until apples are soft.