One can certainly say it is now officially fall in the Northwest! In my mind we’ve not really arrived at fall until we’ve have a least one really good, storm. This last weekend we had our first big storm of the season and as a result lost power for a few days. Living out in the woods as we do, we lose power frequently and early on were smart enough to purchase a little generator that keeps our refrigerator running, gives us a few lights and operates the fan on the fireplace to help keep us warm. It also, and probably most importantly keeps our coffee machine running. There is nothing so delicious as a hot steaming cup of joe by candlelight, while huddled under a blanket and 2 layers of Smart Wool socks.
Last Saturday night found us out to dinner with friends in a lovely little spot in Bellevue with a tall wall of glass windows and a front row seat to the incoming storm. It was a doozy. Trees toppling, rain blowing sideways and a downed, live, in the middle of the road, power line awaited us upon arriving at home. To complicate matters, it was my son Erik’s homecoming night at the high school, and my other son Drew was out with friends heading home from driving go-carts in Redmond. It’s a bit disconcerting to be separated from your kids when things are out of whack weather-wise, so I was eventually relieved when we all arrived home safe and sound.
Now that we’ve had our requisite fall storm, it’s also time for me to fulfill the second half of the fall initiation equation. Apple pie. Specifically this apple pie. I do happen to live in the Apple State after all and in my opinion every self-respecting Washingtonian should have at least one really outstanding apple recipe up their sleeve. I’ve shared several with you this fall, but I have to say I think this one is my favorite. It’s one we’ve made for a years and somehow managed to slip underneath my blog recipe planning radar up until now and for that I apologize.
There is so much that is just right, just amazing with this recipe and truly every time I make it I get raves. Big raves. A thin layer of almond paste and a delicious almond crumb topping elevate this pie so far above the ordinary. Apples and almonds feature prominently together in Scandinavian cooking and combined in this way they turn this pie in to something extraordinary. This would also make an excellent addition to the pie table at Thanksgiving as well if you are looking for something special that’s not cranberry or pumpkin.
This recipe is the latest installment for the Issaquah Press. To get it, head on over the the Issaquah Press Recipe Box section.
Recipe adapted from Odense.