October is apple pickin’ time in Maine,
and right close by is Hope Orchards where you can go and do a little of your own picking.
Today, there is an extra added attraction, fruits and fibers,
and the orchard is bursting with energy and activity.
Among the apple trees, knitters and spinners show off their skills,
and there are beautiful hand dyed wools and samples of what can be made from them. Aren’t the colors luscious?
After getting my fill of browsing, it’s out to the orchard where a gentle reminder is posted. Fun is exactly what I’m having, and you can bet this gal won’t do any climbing.
Now, the question is what to do with the apples. For sure, they will be used in my most favorite Apple Dapple Cake (recipe here).
There is also a recipe in the September issue of Southern Living for a Caramel Apple Blondie Pie that sounds intriguing, so let’s head to the kitchen and give it a try.
6 large Granny Smith or Cortlandt apples- 2 tablespoons all-purpose flour
- 2 cups firmly packed light brown sugar, divided
- 1 cup butter, divided
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 3 large eggs, lightly beaten
- 3 tablespoons bourbon
- 3/4 cup coarsely chopped toasted pecans
- 1/2 (14.1-oz.) package refrigerated piecrusts
- Apple Cider Caramel Sauce
- 1. Peel apples, and cut into 1/4-inch-thick wedges. Toss with 2 Tbsp. flour and 1/2 cup brown sugar in a large bowl. Melt 1/4 cup butter in a large skillet over medium-high heat; add apple mixture, and sauté 15 minutes or until apples are tender and liquid is thickened. Remove from heat; cool completely (about 30 minutes).
- 2. Meanwhile, preheat oven to 350°. Melt remaining 3/4 cup butter. Stir together 1 1/2 cups flour and next 2 ingredients in a large bowl. Add eggs, bourbon, 3/4 cup melted butter, and remaining 1 1/2 cups brown sugar, stirring until blended. Stir in pecans.
- 3. Fit piecrust into a 10-inch cast-iron skillet, gently pressing piecrust all the way up the sides of skillet. Spoon two-thirds of apple mixture over bottom of piecrust, spreading and gently pressing apple slices into an even layer using the back of a spoon. Spoon batter over apple mixture; top with remaining apple mixture.
- 4. Place pie on lower oven rack, and bake at 350° for 1 hour and 10 minutes to 1 hour and 20 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Remove from oven; cool pie completely on a wire rack.
- 5. Drizzle cooled pie with 1/3 cup Apple Cider Caramel Sauce. Serve with remaining sauce.
All done, the pie has the texture of both a pie and a cake which should be an interesting combination. I’m already curious to see what impact the bourbon has on the taste.
We mustn’t forget the apple cider caramel sauce which I’ve already had a spoonful of, and it’s yummy. By the way, if you look here, Mary has shown the delicious caramel sauce used another way, sure to be equally tasty.
Lulu's Musings 
Wow you live in a beautiful part of the world Lulu. Thank you for sharing such lovely photos.
It must be gorgeous in Maine right now! Your caramel apple blondie pie looks fabulous. I’d love a big slice of your pie right now!! Happy Fall. xo
I don’t think my comment went through, so I’m posting again to say how luscious this looks, Lulu!
Thanks for sharing the recipe & taking us along to the Apple Orchard.
I just put up the second half of the quilt show photos…thought you might enjoy seeing some more of them.
Thanks for stopping by. I’m going to poke around a bit here at your blog, as this is my first visit.
Wonderful pictures!!
Oh my Goodness… That looks yummy…
Beautiful post…I love that knitting shot! The cake looks delicious!
This looks absolutely wondrous.
You’re always welcome at Seasonal Sundays.
– The Tablescaper
Oh my! Fresh apples. Pie. Cider caramel sauce. Heaven!
that was me in my sulking 3-year-old mood … but yes I would have loved to have joined you
mmmhhh … not fair me want too
What a perfect day! The apple dapple cake looks wonderful, thanks so much for sharing the recipe!
Oh so beautiful, I would love to be in Maine for the fall. Picking apples would be so fun and making your recipe would be delish. Thanks for sharing a little fall in Maine.
This recipe sounds wonderful and just in time for me to make a delicious apple desert. We stopped at an apple farm yesterday and brought home plenty of apples. The prices are not cheep to pick your own apples but it is a fun day. The weather is supposed to change drastically here (for the worse) with maybe even snow in the forecast. Burrrrrr. We are so glad we got to go to the orchard before the fowl weather comes….. Candy
What fun!! How I miss apple picking in north Georgia! It was fun to go along with you today. Those yarns are beautiful and got me in the mood for cold winter days sitting by the fire knitting. I enjoyed being along for your baking, as well. Great post! Hope you have a fantastic weekend, Lulu!
His blessings,
Kim
Oh that looks wonderful…love anything with warm apples!!!…Have a great weekend!
The apple tree in my garden is heavily laden with fruit ready to be picked. I’m having fun thinking of all the apple-related recipes I can make. This weekend I am going to make Dutch Apple pancakes — I’ll put the recipe on my blog on Sunday. And a chai spiced apple cake is also on my list of apple recipes to make! Your Apple Dapple cake looks delicious and I’m sure I will be making that sometime soon. There are so many great apple recipes. 🙂
I’m a new follower, over from Foodtastically Friday. Love apples – wow does that caramel apple blondie pie look amazing!
We went last month with the 5 gkids. A ritual, but getting crazy expensive! 41 dollars to pick a bag that holds about 20lbs. I got some at the market yesterday for .69 a lb and they were local. I go through a lot! I peel, slice and sugar and freeze for the holiday pies.
That new peeler I got is great!
Enjoy this fabulous weather, I am still taking my outdoor showers!
These pictures make me want to go apple picking!! Beautiful. And thank you for the recipe, I was going to hunt one down today and use the rest of my apples. No bourbon, should I leave it out or substitute something?
XO,
Jane