Fall Finally

Thank the Lord. It finally rained and nature responded. The cleansing water washed everything green and gorgeous. Dusty trees shine now and thirsty flowers plumped with color and vibrancy.

It wasn't nature only that blossomed. After almost 42 consecutive days of 100-degree heat in the Dallas/Fort Worth area and a drought they are comparing to the 1930s Dust Bowl, people too are celebrating. It was lovely to hear rain drops again. Even the thunder was exciting.

The rain actually cooled things down enough that I was reminded that September generally ushers in autumn. Well, I don't care that it is still in the low 90's. Believe it or not, it feels like a cold front has graced our area.

In an effort to honor autumn, I pulled out all my fall decorations. I put up wreaths decorated with pumpkins and chrysanthemums, changed table centerpieces to those that are lush with yellows, golds and deep orange, and I scented the house with vanilla and cinnamon.

Last, but certainly not least, I started cooking again. I don't know about you, but when it's hot, I lose interest in preparing big meals. Now, I still like eating, but I gravitate to salads and cold chicken. With the "chill in the air", I felt compelled to put on pots of homemade soup and thick chili. But nothing is as fabulous as a fall apple...in almost any form, so I baked pies.

Here is a fabulous recipe for what I call Candy Apple Pie.

Ingredients

6 cups thinly sliced and peeled apples (8 Granny Smith)
2 tbs lemon juice
3/4 cup sugar
1/4 cup flour
1-1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
2 tb. butter

Topping


1/4 cup butter
1/2 cup brown sugar
1 tsp. vanilla
2 tb. whipping cream
1/2 cup chopped pecans

Directions

1. Preheat oven to 400 degrees.
2. Toss apples with lemon juice. In another bowl, mix dry ingredients and then add to apples and toss.
3. Line a 9 inch pie plate with the bottom crust pastry. Add the filling and dot with butter. Place the top crust, trim, seal and flute the edges. Cut slits in the top and bake for 40-50 minutes until golden brown.
4. Meanwhile, make the topping. Melt the butter in a saucepan and add brown sugar, vanilla and cream. Bring to a boil (five minutes) and remove from heat. Mix in pecans. Pour over top crust of the baked pie and bake again for three or four minutes.

Enjoy the pie and the cooler temperatures. Happy Fall!