I love October for several reasons. First and foremost, of course, is that it’s my birthday month. Then, there’s the cooler weather, Potlatch and state fairs (oops, not in 2020!).

Are you missing your state fair food this year? We were eating at Circle M recently, and Alisha Norris was telling me about a special request they had had for fried pickles. Here’s her recipe. They aren’t on the menu at Circle M, but maybe they should be!

Fried Pickles

1/4 c. flour

1/4 c. milk

3/4 c. hamburger dill slices

Mix flour and milk. Add pickle slices, a few at a time, then drop them into hot oil until crispy. These cook really fast, so don’t take your eyes off them!

This pie recipe is one of my daughters’ favorites. I’ve included instructions for canning, but if you want to use it right away, just skip the canning steps. It makes enough for two deep dish pies.

Apple Pie Filling (for canning)

2 cups sugar

1 cup water

4 Tbsp. cornstarch

3 quarts sliced apples

1 tsp. cinnamon

Combine the sugar, water and cornstarch in a saucepan, then cook and stir until smooth. Add the apples and cinnamon and continue cooking until tender, stirring occasionally.

Pack in sterilized quart jars and process at 5 pounds pressure in a pressure canner for 10 minutes or in a boiling water bath for 20 minutes. Makes 2 quarts.

Double Pie Crust

3 c. flour

1 c. + 1 Tbsp. shortening

1 tsp. salt

6 Tbsp. ice water (you may need more)

Stir the salt and flour together and then cut in shortening until it is evenly crumbly. Add ice water, a few tablespoons at a time, and continue working it with the pastry cutter. If it seems too dry after adding all 6 tablespoons, then add more, one tablespoon at a time. Don’t add so much that it becomes sticky. Divide the dough into two. Roll each half out on a floured pastry sheet. Place one crust in a deep pie pan, fill with one quart of apple pie filling, and then top with the second crust. Trim and flute the edges. Vent the top crust with a sharp knife. (If you prefer, you can do a lattice top crust). Bake at 325 degrees for about an hour, or until crust is nicely browned.

Mona Tucker writes her “From the Hart” recipe column on the first Wednesdays of the month.