yes, an apple a day keeps the doctor away

I hope you tried the apple pie recipe I shared last week. Which apples did you use? <<< click the link and send me an email to let me know! I am interested in what other people prefer for pies.

Which apple is your favorite? <<< click the link and send me an email to let me know!

I really want to know what your favorite type of apple is!

My favorite apple to bake in apple pie are Braeburn apples.

seen in the image below braeburn apple

My favorite apple to eat are Gala apples.

seen in the image belowgala apple


Below is a storify that I have created featuring various apple related posts from various social media outlets. Warning: some of the following may be quite salty. Proceed with caution!

My favorite featured post on the above storify feed is a tweet from “True Tweets” @funnyortruth, which reads

“Apple and Blackberry should team up and make a phone called the Pie.”

Haha… That is a funny one.

I really enjoy the humor in this post. Not only does this post refer to pie, this is a very salty post. As a fellow nerd, this post made me laugh out loud.

another cooking tip, with a pinch of salt

Finally, I would like to share some tips for a delectable and salty treat.

CARAMEL covered apples!

First of all, there are a few crucial steps that need to be made before you doing anything else. To prep for the caramel party you must do the following:

  • wash all apples thoroughly
  • get a bunch of popsicle sticks
  • get all your toppings ready so they are “go for launch dip” when the caramel is at the optimal temperature!

blast off

depending on your needs and wants you can either melt pre made caramel. You can find a variety of different caramels ranging from hand-made, gourmet ones, organic ones, flavored ones, even the bulk style GMO HFCS (high fructose corn syrup) poisonous ones <<<< which I highly recommend to not use.

so if you decide to go for a hardcore caramel party

you will need the following additional items for making the caramel (preferably organic if possible):

  • candy thermometer
  • butter, the good stuff
  • natural cane sugar
  • dark brown sugar
  • dark pure maple syrup (a friend’s family owns a maple syrup farm! #canadianEh )
  • molasses
  • condensed milk

add all the ingredients in a pot and you are close to caramelization

I know I have your attention now! You are probably like… “give me now!”

Check back next week for the step by step recipe for caramel covered apples!

and stay salty


time for apple pie!

Finally, I get to write a post about baking a pie. So, after an epic journey to the land of apples I had all of my apples ready to go. I am ready to bake! The first apple pie I decided to make was with Granny Smith apples. I think these apples provide for everything a palate needs to be happy. It has the sour and the sweet. Once I add the salt. BOOM! Glorious…

So here we go… In the following post I will provide a play by play of the prepping and baking process via images. At the end of my post I will feature the recipe, so YOU can get a taste of this amazing pie recipe and try it out for yourself!

cup of flour for apple pie

cup of flour for apple pie

close up of flour

close up of granny smith apple pie

close up of granny smith apple pie

close up picture of sugar cascading over the granny smith apples

close up picture of sugar cascading over the granny smith apples

Have you ever made pastry dough in a food processor? Well if you haven’t, you are in for a tasty surprise. Making pastry dough using a food processor does wonders to the “flake”. And it is really easy to make! You need to make sure all the ingredients are chilled. Then you put all of them into the processor. And then you are ready to go for the crust!

The following is the recipe for the pastry dough, it is from the best chef/baker in the world (my mother). The recipe should be doubled for apple pie, as there needs 2 crusts (top and bottom).



  • 1 1/2 cups all-purpose flour
  • 5 tablespoons shortening
  • 4 tablespoons unsalted butter cubed
  • 1/2 teaspoon salt
  • 3 tablespoons ice water


  1. Measure the flour into the processor with the regular blade attached. Add the unsalted butter, cut into cubes, and shortening, cut into cubes. (Your fat should be frozen or very cold. You may vary the proportions, or use some lard, but the total should be 9 tablespoons.) Add salt. Pulse three times with three counts per pulse to lightly mix the ingredients.
  2. With the motor running, pour ice water into the workbowl just until the dough just starts to get noticeably crumbly. Don’t wait until it is a big clump or it will be way too wet and will turn out tough.
  3. Stop the machine, dump the crumbly dough into a bowl, and gather the dough into a ball with your hand. you can squeeze it a bit to make it stick together. If it just won’t form a ball, add a tiny bit more water. (Note that if you are making crust in the food processor, you will use less water than most recipes call for.)
  4. Wrap your dough ball in wax paper or plastic wrap and chill it about 30 minutes in the refrigerator. Roll it out on a cool surface if you can. Then follow your pie recipe for baking.

Ok, now lets get down to business. The pie filling!



  • 1/3  to 1/2 cup sugar
  • 1/4  cup Gold Medal® all-purpose flour
  • 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/8 teaspoon salt
  • 2 cups Gold Medal® all-purpose flour
  • 8 cups thinly sliced peeled tart apples (8 medium) 2 tablespoons butter or margarine


  1. Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
  2. In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1/2 inch from rim of plate.
  3. Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
  4. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm if desired.

personal notes:

  • Needs more cinnamon and other spices
  • add 1 Tablespoon of lemon juice or orange juice to the apples

Let me know how the recipe works for you!

this is the best apple pie recipe in the world…

click to tweet this recipe!twitter icon

P.s. I found an interesting spin on an apple dessert at another blog. Check out this tasty recipe from Deb Perelman at Smitten Kitchen. It is a recipe for apple pie slab.


delicious, right off the tree!

As I said in my last post… The following is a video clip of a montage of the apple orchard I went to with some friends. These are some of my friends from Sweden and Canada. Great people. I would like to thank them for their participation in my video montage!  Thanks guys.

So this video, more or less, it is a tour of the orchard that we went to to pick apple. I used my iPhone and iPad to film the footage (these devices have great cameras). I then used Adobe Premier to edit the video footage. I used Adobe Audition for the audio, which was then overlayed on the video. The audio I chose to use is a song from a band that I really like. The artist is named The Boards of Canada. The song title is Peacock Tail. This band is a great band from Canada. I feel like this song really complements the montage I have created. So thanks to the Boards of Canada for their great tunes!

So check out the video I made below. I had some fun using some really great software and I had some great characters that stole the show!

What did you think of the video?
click to tweet!twitter icon

In my next post you better be ready for the best apple pie recipe ever. As you know, I love apple pie. I cannot wait until you guys read my post about my apple pie making and the accompanying recipe. This recipe will knock your socks off.

For all those pie haters out there… you guys are crazy.

To all you pie lovers out there. It is all about the crust! I have a great recipe for pie crust so stay tuned. Next week you will be provided with the best pie crust recipe ever!


pick your own apples

apple picking, swedish girl, friend, London, Canada, granny smith

So, off to the apple orchard I must go. On a salty adventure one could say… To get some apples, so I can bake an apple pie!

apple tips for picking and storing your fresh apples, apple orchard, london ontario

Upon arrival to the apple orchard I noticed a very informative sign! A sign from the apple gods, perhaps!? Ha!

Apple Tips

According to the apple tips…

  • For maximum eating enjoyment and longest “keeping time” be sure to keep your apples refrigerated. About 34°F is ideal. A garage or porch with constant temperature changes is NOT a good place to store apples.
  • Handle your apples like eggs to avoid bruising.
  • Apples kept under the proper conditions will last a long time!
  • A medium apple contains only 80 calories.
  • Apples have NO fat, cholesterol, or sodium!

So, respect your apples. Be nice to your apples. Help the apple help you.

Below is an image I took of some granny smith apple trees at a local orchard. It was a very nice fall day, with the leaves changing colors and a cool “cripspness” to the air.
granny smith apple trees, orchard london ontario canada
Below is a close up of some granny smith apple trees.
granny smith apple orchard london ontario canada
So, I need to find out what to do with these apples. If I am making a pie, who better to ask than the pros at the orchard? So off I went to ask an apple pro her opinion on the best apple for apple pie making. She gave me a very informative answer. Play the video below to see her comments on the best apple pie!

She was very helpful.

You will see, in my next post, a tour of the orchard. It will be a montage of clips taken with my iPhone and iPad featuring my Canadian and Swedish friends picking apples and frolicking through the orchard.

In a few posts you will see my pie making ability. I love to make apple pies and it will be very apparent in the upcoming posts. I am very excited to make this pie. This pie will bring so many smiles to so many faces.

The most exciting thing I have to note, is the fact that a friend of mine gave me a very special ingredient. A friend of mine that works at McCormicks spice company has the hook up on the best spices in the world. Apparently, it is the oil content of the spice that makes or breaks the flavor. It is the oil volatility. The spice that I have the hook up for is cinnamon. This is supposed to be the best cinnamon in the world. I am so excited to pick it up and put it in my pie! Hopefully I can get it before I bake my pie! It should really enhance the flavor. Along with the pinch of salt!


why salt?

Why salt? Salt makes food better. It enhances food. Therefore, it makes everything better. That is why Mr. Salt likes to get salty. So, we all need some salt in our lives. Get salty…

Who is Mr. Salt?

Good question… While pondering about this blog, I tried to think about

what was important to me, Mr. Salt…

There are so many blogs online. I felt that I should be interested in the subject I choose to blog about because that will allow for me to be more engaged, and therefore actually care about what I am blogging about. This will provide for a genuine user experience. (This is what I find many users seek when reading blogs, for their read to be genuine, not staged.)

What first came to mind was the topic of one’s health.

Then what came to mind next was food. I love to eat and I love to cook.

I also love eating local sustainable food. I thought what could I do to integrate all of these facets of my life into a blog that is relevant and that I will enjoy blogging about. I wanted to blog about ‘What’s local, in season, and have an accompanying recipe with a review’. Then I was like wait, it is about to be winter, all the plants are dying. I definitely don’t want to blog about 5 different types of squashes or something like that.

After some more pondering I opened up my fridge and my grandmother had dropped off a snack for me. It was applesauce. My grandmother had gone apple picking [not even kidding] and made applesauce… EUREKA moment! I love apple pie.

So, my first salty blog will be about APPLE PIE and the steps getting to the pie!

Apple pie! A favorite amongst those with sweet teeth. A delectable and delicious dessert. Adding a simple pinch of salt to your pie, provides the means for the apple to reach its full flavor potential. Thanks Nana for the inspiration for this blog!

apple pie, red delicious apple, apple picking, pick your own, get salty
Above is a picture of a Red Delicious apple taken at an orchard in London, Ontario, Canada.

Like I said, I love food and I love cooking… I love eating things that nature provides locally. Practicing sustainability, when possible, is something I appreciate. Not only do things taste better, it is better for the environment, and I also believe that it provides for an appreciation for nature, culture, local customs, changes/patterns in seasons, and last but not least food!

Below is a picture I took during a salty adventure of the Red Delicious section of an orchard in London, Ontario, Canada. red delicious apple orchard London Ontario Canada

Just a preface or “taste” (if you will) of what is to come.

gala apples, apple tree orchard, London, Canada, apple picking

Are you salty?

Feel free to email me your thoughts or leave a comment. And stay tuned for my next post!