Paul Landry fondly remembers his autumn visits to Aunt Martha’s farm and tasting the secret ingredient of her apple pie. “She didn’t live very far from us but it always seemed like a long ride because we couldn’t wait to get there,” recalls Paul. “She had vegetable bins filled to overflowing, baskets of glorious flowers, big pumpkins waiting to be carved and plenty of green and red apples for making pies. But when she baked her apple pie, you had to be quick. They were the perfect blend of sweet and tart and she’d tempt you with warm slices. Wh. . .