Earlier this spring, I was bragging about how many blossoms were on our transparent apple tree.

Later, many of these blossoms turned into apples. If you’re not familiar with transparent apples, you might think it would be great to just take a big chomp of one of these apples and enjoy the juicy freshness. You would be disappointed. It would be juicy and fresh, but it would be mouth-puckering sour. The very ripe ones are okay for eating, but the best are the just barely ripe ones that are crying out to be turned into a pie.

Notice that the apples weigh a lot more than those pretty white fluffy flowers. We had to prop up the branches so they wouldn’t break under the weight of the apples and the tree is already leaning from the load.

I picked a bunch of the apples to lighten the load. In the house, I peeled and cut them and put them into a bowl with a mixture of brown sugar, cinnamon and a couple of tablespoons of flour.

Then the food processor made the job of making a pie crust easy, and as they say the rest is history. Well, the pie was, anyway. I was lucky to get this photo before it all disappeared.  Funny how apple pie just seems to evaporate whenever there’s a cup of tea or coffee around.

Apple blossoms, apples high,

Up on branches to the sky,

Pick them, peel them, apples all,

No sense waiting ’til they fall.

 

Long awaited, now they’re ripe,

Just be patient and don’t gripe,

Apple pieces in the pie,

Taste so lovely, my, oh, my!