If there’s one saving grace about living in New England, it would have to be the three weeks of perfect weather that occur right around the end of September-early October. The kind of days where you step outside and the world smells clean and the slight briskness of the day reminds you to bring along a sweater. These are the days that were made for apple picking. So we obliged, and picked apples (adders as Alex calls them) at a quaint, little, family-run, organic farm in Harvard, Mass.

It was a beautiful setting and we were able to find some great red delicious and blushing gold apples. We immediately turned them into one of the best apples pies we’ve ever had via this recipe (Note: Cut back both sugars to 3/4-cup).