Our family recently visited the Simcoe Agricultural Research Station where Graham’s dad Arthur worked for years. It’s a wonderful 80-plus hectare plot of fertile land where the mission is to work to advance fruit and vegetable growing in the region.
Since it’s late fall, most of the crops were gone, but the scientist farmers were happy to show us around the facility. Much to the kids’ delight, we were taken on a tour of the walk-in cooler with bins brimming with the most beautiful varieties of apples. And some of them were ginormous.
Once we got home with our haul, how could we not put all of these apples to good use? Making apple pie was a must.
This is an easy-to-make dessert using my favourite crust and a crumble topping, crowned with whipped cream and maple syrup. Nothing quite says lovely fall day in the country like this.
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 sticks cold butter, cubed
- 6 or so tablespoons of ice water
- 3-4 apples, peeled and sliced
- 2 tablespoons lemon juice
- 1/4 cup sugar
- 2 tablespoons all-purpose flour
- 3/4 stick of butter, melted
- 1 1/2 cups all-purpose flour
- 1/2 cup of white sugar
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1 stick of butter, cubed
Photos: Ben Loughton