Spooktober and Covered Apple Pie

Last weekend I went to take a stroll through the forest and meadows of my hometown. What I got to see was the first deep fog again for this year. I’ll let the pictures speak for themselves:

Have you ever entered a forest and felt watched by the trees? Or even more by the forest itself, as if it were a conscious being in its own right? Since Samhain is around the corner, the veil is supposedly getting thinner, as they say, and I am imagining to notice it. In the last few days I have set forth the intention to really get to know my spirit guides, as I have only ever had brief moments of conscious connection or simply felt a more abstract presence. This presence is especially strong in forests.

It makes me wonder how much is happening that simply exceeds my senses. Thoughts like these fill me with curiosity and let me feel a sense of magic for the seemingly mundane. Just like with 11:11! I recently found out, that you can make a wish once you see it, just like when you see a shooting star, and consider it granted. But pssst, keep it to yourself 😉

I also picked some apples to make my first apple pie. The apples that grow here are so rich in flavor with many different nuances and a lovely sour undertone. Nothing you will ever find in a supermarket.
So here’s my boyfriend-approved apple pie recipe:

Covered Apple Pie

380g wholegrain flour (e.g. spelt)
2 egg substitute (e.g. Alnatura or take 2 eggs)
175g butter
100g sugar
Pinch of salt

Mix the flour with egg substitute, sugar, butter and salt to a smooth dough and place in the fridge for 30 minutes. Heat the oven to 200 degrees celsius and grease a round baking pan. Roll out 2/3 of the dough, line the pan with it and draw a 4cm high rim. Use a fork to pierce the dough base several times. Roll out the rest of the dough to the size of the pan (if it has a diameter of 26cm, roll out a circle of about 26cm) and refrigerate.

1kg slightly-sour apples
Juice of half a lemon (or two tablespoons lemon juice)
50g sugar
1 tablespoon of the flour (alternatively starch)
1 teaspoon cinnamon

Peel, core and dice apples. Steam the apples with lemon juice, sugar and cinnamon in a sieve for about 5 minutes over boiling water. Remove from heat and stir in the flour. Spread the mixture into the form. Take the dough cover out of the refrigerator and carefully place it on the dough. Pierce the cake cover several times with a fork. Bake the cake in the preheated oven for 40 minutes.

Citrus juice
Powdered sugar (icing sugar)

Leave the cake to cool for 5 minutes in the tin, then remove the baking ring. For the icing, mix the juice of half a lemon with icing sugar until the desired consistency.

Enjoy!