October is harvest time for my Gordon and Fuji apple trees. Every year they get bigger and bigger. These are great baking apples because they are nice and juicy, bake quickly and are not too sweet. Aren't they pretty to look at?
Since I have a handy dandy apple slicer, corer, peeler, it takes no time at all to get the fruit fixed up for the filling. I'm using a deep 10" dish so I can really pack the apples in high and thick.
With this many apples, I made the edge extra thick since I knew it would be in the oven for an hour or so. I sealed it well so my delicious juices would not all drip to my un-appreciative oven floor.