Apple Pies and Pumpkin Lattes

Fall is here you can taste it, smell it and feel it...
The kids and I went to a beautiful apple orchard in East Granby, CT over the weekend and picked a wide variety of apples.  J discovered that she loves Liberty apples and W and I still love Galas. 

Here's a few of my favorite things this time of year.

Apple Pie

6-8 apples (Cortland, Empire and Gala) core, peeled and sliced thinly.
3/4 cup sugar
2TBSP All-purpose flour
3/4 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 tbsp lemon juice
1 prepared pie crust from the dairy section, prepare as directed for a two crust pie with a sweet filling.

Combine sugar, flour, cinnamon and nutmeg in a bowl and toss to mix.  Toss apples with lemon juice and then add them to the sugar mixture.  Toss well until coated.  Spoon into crust-lined pie plate.   Top with second  pie crust; seal edges and flute. Add decorative topping made with remaining dough.  Bake for 45 minutes or until golden brown. 



Pumpkin Pie Latte

Prepare espresso or coffee as desired.
Froth milk with a frother or a blender works well too.
Mix the following into frothed milk:
3 tsp sugar
1 tsp pumpkin pie spice

Pour frothed milk over coffee stir and serve.

Other variations:
Mix 2 tbsp real maple syrup into frothed milk