On our way back from Oklahoma last week, we had an amazing show of the full moon rising over the Ozark Mountains. Between Fayetteville, Arkansas and Mountain Home, Arkansas, the full moon led the way! We took a few pictures with our phone. I probably would have had better pictures if we had stopped, but stopping along this road is not really a good idea. Very little shoulder and deep ravines beyond, kept us on our way. You can see that the headlights were on, but the moon, still, was very beautiful rising above the Ozark Mountains.
It really was a beautiful sight. Very calming and a reminder of God’s blessings to us.
If you haven’t been over to YouTube yet to see my nephew’s audition for Top Shot, please check it out. He is my favorite nephew and is just as good a guy as they come! It is a great encouragement to him (and to me to) to see all of you who have visited and I really appreciate everyone who checks it out!
Thanks for visiting A Southern Life. I really, really appreciate all of you!
Today’s Lagniappe: Apple Upside Down Pie
September 1st already~ Time for some apples! What is your favorite apple?
* 1 cup chopped pecans
* 1/2 cup firmly packed light brown sugar
* 1/3 cup butter, melted
* 1 (15-oz.) package refrigerated piecrusts, divided
* 4 medium-size Granny Smith apples, peeled and cut into 1-inch chunks (about 1 3/4 lb.)
* 2 large Jonagold apples, peeled and cut into 1-inch chunks (about 1 1/4 lb.)
* 1/4 cup granulated sugar
* 2 tablespoons all-purpose flour
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
1. Preheat oven to 375°. Stir together first 3 ingredients, and spread onto bottom of a 9-inch pie plate. Fit 1 piecrust over pecan mixture in pie plate, allowing excess crust to hang over sides.
2. Stir together Granny Smith apples and next 5 ingredients. Spoon mixture into crust, packing tightly and mounding in center. Place remaining piecrust over filling; press both crusts together, fold edges under, and crimp. Place pie on an aluminum foil-lined jelly-roll pan. Cut 4 to 5 slits in top of pie for steam to escape.
3. Bake at 375° on lower oven rack 1 hour to 1 hour and 5 minutes or until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick through slits in crust. Shield pie with aluminum foil after 50 minutes, if necessary, to prevent excessive browning. Cool on wire rack 10 minutes. Place a serving plate over top of pie; invert pie onto serving plate. Remove pie plate, and replace any remaining pecans in pie plate on top of pie. Let cool completely (about 1 hour).
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