As we prepare for Seed to Supper teenagers to join us at the garden this summer to work and learn, I am reminded that we are all still learning as well. Farmer Nadia went to a fruit tree workshop last week at Wangari Gardens led by Rico Montenegro from The Fruit Tree Planting Foundation and learned that our wee young trees should not be allowed to bear fruit at all for the first 2 to 3 years after planting as they shore up their trunks and weight bearing branches.
Therefore, my job this morning was to strip the trees of all but a couple token fruits for student viewing. I carried my bucket half full of little green apples out to the compost bin and watched them roll over stinking greens and old lunch bags.
But as I was pruning, I found a few more, one of which we could not resist nibbling…and then eating all the way through. It wasn’t too bad! And so, out of the compost came the little apples and into a pie they went!
Below, I share a modified recipe from my Grandma, mother of nine, and apple-pie-baker extraordinaire
Top Secret Pie Crust: Makes enough for 2 single crust pies.
Whip first 3 ingredients together until the consistency of whipped cream.
- ¾ cup butter (softened)
- ¼ cup boiling water
- 1 teaspoon milk
Cut in flour and salt until dough forms a ball.
- 2 cups flour
- 1 teaspoon salt (maybe less)
Apple Crumb Pie
Peel, pare and slice apples.
- 5-7 tart apples (or 14-16 unripened ones from a certain youth garden)
Mix the sugar and cinnamon; sprinkle over apples.
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
Arrange in pie shell.
Make the crumb topping. Mix the sugar with the flour. Cut in the butter till crumbly.
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¾ cup flour
- ¼ cup butter
Sprinkle over apples.
Bake in 400 degree oven for 40 minutes or until done.
Waste not, want not!