I love August/September/October because of apples, Crispins in particular. For the few weeks, Crispins show up at the Farmer's Market, we buy lots and lots of Crispins and store them into the refrigerator, saving them up for apples pies.
A couple of years ago, Curtis perfected his apple pie recipe. (Last year was an off year for Crispins, so we didn't have many apples pies). Here it is, a family classic, which I have never made---yet another reason why I love apple pie.
(Pictured is our handy, dandy apple peeler/slicer/corer)
Curtis' Apple Pie
adapted from Shenandoah Valley Recipes
2 9-inch pie crusts
6 - 8 firm apples, peeled, cored, and sliced
1 T lemon juice
3/4 c brown sugar
4 T flour
1 1/4 t cinnamon
dash of nutmeg
2 T butter, melted
Place apples in a pie crust. Mix together lemon juice, brown sugar, flour, cinnamon, nutmeg, and butter. Sprinkle over apples. Place second pie crust over pie. Prick top so air can escape. Brush top of crust with milk and sprinkle with brown sugar and cinnamon. Bake in preheated 375 degrees oven for 50 - 60 minutes.