By Teri Cayton The Parsons Advocate
Fall is ushered in with a break in the drought situation here in our area. On the first day of fall we get rain for the first time in quite a while with thunder showers and a fine mist of wonderful rain drops. We had not gotten to the point of desperation but it was drawing close. Momma Said, “I have no problem with raindrops falling on my head.”
I am glad we are getting some rain but it coincides with the Fireman’s Homecoming Carnival. We do need the rain but I hope it didn’t dampen the spirits of the fair goers. We also had the annual Leaf Peepers event this past weekend and the Buckwheat Festival all week. So, I hope the weather doesn’t have an impact the fun.
This is a time of festivals for the local area as the annual Forest Festival begins this week. It is one of the largest festivals for the area and it is attended by thousands of people. Over the years there have been some very distinguished people come to the area as the Parade Marshall and it is a very good time had by all.
We used to go when we were kids and attend the coronation of the Queen and meet her court. There were wood chopping contests as well as fiddle and banjo contests. There is always a primitive campground set up with enactors with period dress of the early settlers to the area. It is a wonderful time to visit the area, have some good food and a great visit to a beautiful area of West Virginia. Come visit us and have some fun.
INGREDIENTS
• 1⁄2 cup butter
• 1 cup brown sugar, packed
• 4-5 pounds apples
• 1⁄2 cup granulated sugar
• 1⁄4 cup all-purpose flour
• 2 teaspoons ground cinnamon
INSTRUCTIONS
• In a 10-inch cast iron skillet, melt the butter and brown sugar over medium heat. Stir until the butter is melted and the sugar is dissolved. Remove from the heat and set aside to cool for
5- 10 minutes.
• Preheat the oven to 350°F (175°C).
• Peel, core, and slice the apples into bite-sized chunks. Toss in a large bowl with the granu-lated sugar, flour, and cinna-mon until well coated.
• Carefully place one of the pie crusts over the butter-brown sugar mixture in the skillet. Make sure not to press the crust down into the mixture.
• Pour the coated apples over the pastry and spread evenly.
• 1 (14.1 ounce) package refrig-erated pie crusts (2 sheets)
• 1 egg, lightly beaten
• Coarse sugar, for garnish (optional)
Then, layer the second sheet of pastry on top, covering them completely. Carefully press the edges of the two pastry sheets together to seal the crust. Cut a couple of slits in the top to allow steam to escape.
• Place the skillet onto a baking sheet to catch any drips and brush the top with the lightly beaten egg. Sprinkle the coarse sugar evenly over the top, if using.
• Bake for 60-70 minutes, or until the pastry is golden and the caramel is bubbling up the sides.
• Remove the skillet from the oven and let the pie cool for 15- 20 minutes before serving. Enjoy!
