Apple pie

These green apples ↑ sat on the counter for a month. They are so soft I can actually squeeze them. No bueno. They were tossed. 

I don't know why I didn't get to them sooner. 

These red apples ↓ are just as old, I think, maybe ... I don't know. They were kept cold and they are sweeter somewhat more mealy than the green ones, they will cook softer. So I'll be certain not to over-bake them. They are great with cheese but they are not the best choice for a pie. 

Vodka was chilled, over half a cup, along with a few tablespoons of this pineapple stuff. 

A lot of pictures are missing. But what are you going to do? You'll just have to imagine them. By now you will be pretty good imaginers. 

* One of the dough disks is rolled out flat and fitted into the pie pan and chilled.

* The cut apples were drained of acidulated water that held them and their flavors altered somewhat and they were cooked stovetop so that they will shrink before being put in a pie.

     * salt

     * white sugar and brown sugar

     * butter

     * cinnamon

     * tablespoon of flour to turn the cooked apple-liquid to syrup.

 * The second dough disk is broken in half with half returned to the refrigerator and the other half rolled to a circle to fit the top. 

*  Holes are cut in the circle to represent apples. The spot where the dough-cutout is placed is rubbed with a few drops of water, a tiny spot of paste forms and the cutout is placed on top. The holes represent apples, showing cooked apples beneath them, and the cutouts represent apples too. Two-dimensional apples. Returned to the refrigerator. 

* The bottom is filled with the slightly cooked apples and the top dough with holes and with apple cutouts is placed on it. It could go into the oven right now but instead it goes into the refrigerator.

* The second part of the second dough, the last of it, was divided in two with half kept in the refrigerator. The first half rolled into tree branches. Placed on top of the pie with water-glue. The second and final ultra last portion of dough was rolled out for tree leaves. In the same manner, a spot is made wet with a few drops of water to turn that spot into paste and the dough-leaf placed on top. This is where I picked up the camera. 

I cut out the apple holes and pasted the cut-out apples next to their holes. 

I should have saved them to the end with the others so the cut-out apples would be on top instead of the bottom. They tend to disappear. 

The pie is very good. You should have some. 

Oh wait. Coronovirus. Social distancing. Too bad. I'll have to eat the whole apple tree myself.