First off, let me just say, that I totally blew it, and should have posted this on the 14th. I know! Doh! Now it will be amusing, but won’t have that extra cool factor thrown on top. Oh well, since when have I ever been cool, right?
So, in the course of one week, seven days exactly, I baked no less than 3 apple pies. Chris loves them, as does Sarah and Alexandra. And Nick and Sophie don’t turn down a slice either. It’s also the only way Chris has found that he can eat apples, aside from applesauce. (Raw apples make his throat swell up, his lungs shut down, and are generally not healthy for him.)
I didn’t start out meaning to bake so many pies. That would be sheer madness. No, Chris had just mentioned in passing that it had been a while since I had made one, and how good they were. Since cooking something people are actually looking forward to is so much more fun that slogging out gruel day after day no one wants to eat, I jumped on the chance and bought some apples right away. 
Through much experimenting and comparing of recipes, I have found that our favorite apple pie is made with a combination of two kinds of apples; sweet and sour. The sweet ones tend to get mushy when baked, but the sour ones retain more firmness, giving your mouth a pleasing combination of textures. Also, I can leave out the lemon juice and cut the recommended sugar amount in half, and it still tastes great. Plus, don’t they look so pretty hanging out together in the bowl? 🙂
Peeling the apples takes no time at all, thanks to my handy dandy Pampered Chef apple peeler/corer/slicer that I bought eons ago before Nick was even born, I think. Of course, when I pull it out, the whole process gets slowed down a tad, because everyone wants a chance to work it. The pie making turned into a really fun, family affair, and got everyone to come out of their respective hiding places to participate.
Alexandra went first, since she is the youngest. It’s so important that each child gets to do their own apple, because they like to eat the peel strings that come off onto the table. Some only like red peels, some only like green. Of course there is one kid who only likes to turn the crank, not eat the peel. Bet you can guess who that is….
Nick was the first one to start this little tradition. There is something about their size, and how they come off the apple that just makes them irresistible. I don’t mind at all. Think of all that lovely fiber they are getting! I also make my pie crusts with half whole wheat flour, half regular. They come out so flaky and tender, and I feel slightly less guilty about the cup of lard that goes in with it. ha!
Anyway, after I made the first pie, it was devoured so quickly by the kids that Chris didn’t feel like he had gotten his fill. So he asked me to make another one just a day or two later. So I did. I figured it was in my best interests, as he had just received my credit card bill in the mail. ahem. He ate the pie, and I swear, not a single word more was mentioned about those surprise charges. That’s when I began to truly appreciate the power of pie. The third one I made a few days later again at his request. But also because I wanted a slice myself this time. 🙂 It was inhaled by all as well. Sarah especially enjoys a slice for breakfast. Sing with me now, “Mom is great! She gives us chocolate cake!” Oh wait, wrong treat. Oh well, same concept!