Cozy knits, rich textures and jeweled tones are our fall fashion inspirations. Shades of wine, aubergine and brick mix with autumn neutrals of indigo, navy and black. Prints abound this season, stripes and plaids mix with florals and tribal inspired motifs. Try a cropped top with high waisted maxis or jeans. Matching sets still feel fresh and are a great alternative to wearing a dress. Skinny jeans are a perfect balance to oversized sweaters, but we’re loving the new flared silhouettes as well. Find more inspiration on our FW14 pinterest board.
Make a point to get out of the city and enjoy the spectacular fall colors this season. All over Illinois and just over the Michigan and Wisconsin borders you will find a wonderful selection of apple orchards, cider mills, pumpkin patches and corn mazes. Bring home some autumn delights and share them with friends. I can’t think of a nicer way to spend a day.
Glazed Apple Pie
- about 8 firm apples – peeled, cored and sliced
- 1/2 cup unsalted butter (one stick)
- 3 tablespoons all-purpose flour
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1/4 cup water
- cinnamon to taste
- frozen 9 inch double pie crust
- ice cream (optional)
Preheat the oven to 425 degrees. To make the glaze, melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
Fill the bottom crust with apples (dusted with cinnamon) mounding the pie slightly, as the apples will shrink with cooking. I used a mix of jonathan, empire, and cortland apples picked at a local orchard. Using a variety of apples creates a nice complexity of flavor. Cut the second crust into strips and cover the apples with a lattice work of crust.
Slowly pour the thickened sugar and butter liquid over the crust, be careful so that it doesn’t run off. Place the pie on a baking sheet and bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 30 to 40 minutes. Cover the top of the pie with foil if it begins to brown to much. Check the texture of the apples with a toothpick, the pie is done when the apples are tender, not mushy.