Pie #10: So Many Cooks in the Kitchen Pie (Blackberry Peach Pie)

This week Grandpa King (Perry's maternal grandfather) turned 90 years old.  Perry's mom and her siblings threw a big party for him, so we went home to join the celebration.  If the entire family is gathered, we sum to more than 50 people.  While not all of the extended family was able to attend, Perry's immediate family was fully present.  We had a great weekend together - visiting with Grandpa King and his new puppy, watching the nephews race the tractors around the house (with Perry in hot pursuit on the pedal tractor), catching up with the adults, playing with the nephews, and sharing food...lots of good food.  Even the lunch that consisted only of left-overs pulled from the fridge quickly turned into a feast!

It is not unusual for there to be a pie on the table when we arrive at Perry's parents' house.  As I've mentioned before, his mother is quite adept at the art of pie making (much like her own mother).  Travis (the middle Leatherman brother) must have acquired the baking gene - he is also quite skilled and is employed as a baker in Denver.  Imagine my excitement to create a pie with these two!

Each of us have our own pie-style.  My observation is that Travis makes fruit pies with very little sugar so the fruit takes center stage, Kathy makes traditional Mennonite pies, and I make strange and very sweet pies.  Some of us like to make cream pies, some like double-crusted, and some like lattice-topped pies.  At any rate, it was a lot of fun to work on this project together.  This recipe is a rough estimate at what we created.  Since we were all throwing things in the bowl and then forgot to set the timer an exact recipe isn't available.

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Blackberry Peach Pie

Ingredients:
2 unbaked pie crusts (we used the recipe here, but with 1 T. sour cream replacing 1 T. of the water for each crust)

peaches - peeled and sliced thinly (approx. 3.5 cups)
blackberries (approx. 1/2 cup)
flour (approx. 1/3 cup)
sugar (approx 1/2 cup)
cinnamon (approx. 1.5 t.)
all-spice (approx. 1/2 t.)
butter (dotted)

Pie Algorithm:
1. Slice peaches into a large mixing bowl.  Add blackberries.

2. In separate bowl mix flour, sugar, cinnamon, and all-spice.  After combined mix in with fruit.

3. Pour fruit and syrup in pie shell. Dot with butter.  Top with second crust.  Brush water over top crust with fingers and sprinkle with sugar.

4. Bake at 425F for 15 min, then turn down to 350F and bake for 35 min more.  (You may take the pie out when the fruit is bubbling.)

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Both Kathy and Travis were pleased with the results.  The flavor of the fruits shone, making the pie tangy and delicious.  I personally would have loved to add more sugar...but a scoop of vanilla ice cream could have also done the trick!

Since it was Grandpa King's birthday we decided to make a small pie just for him.  He was very appreciative of the pie and of the delivery visit.  It was a perfect ending to a wonderful weekend!

Pie #9: Reading Directions Pie (Fresh Peach Pie)

When I was in elementary school I didn't see much use for directions as every worksheet we were given had an example problem that showed exactly what needed to be done.  I didn't understand why I should waste all that time reading two extra lines of text when it was quite obvious what was to be done from the example!  (I think this was especially true when my teacher had already explained the entire worksheet anyway.)

The specifics from most elementary school worksheets have long-escaped my memory; however there is one that I remember quite clearly.  My teacher's verbal instructions for this particular worksheet were simple: "Make sure to read the directions."  She repeated this instruction several times.  The directions written were: "Read through each question before starting this worksheet."  Of course I wasn't overly excited about these particular directions - now there was more reading standing between me and the finished worksheet.  However, because my teacher was acting so strangely I chose to follow the directions.  Each of the questions asked me to perform a different task: math in one question, walking to the other side of the room in the next question, a trivia question to follow, etc.  The worksheet was full of seemingly unrelated tasks, all up to the last question which told you to ignore all other questions, turn your paper over, and wait for further instruction.  It was delightful to watch all of my classmates who had not read the instructions perform these tasks!

Making a pie is much like this worksheet.  Reading the recipe through its entirety before starting can be very profitable.  Too many times I have gotten through part of a recipe only to find a bad surprise waiting at the next step - missing instructions, something I should have chopped earlier, a word of caution one step too late, or something equally frightful.

This week I had some trouble reading/following directions.  As the picture shows, the crust bubbled while blind-baking.  I also think I should have waited for the sugar mixture to thicken a bit more.  However in the end, I had yet another tasty pie.  Since we purchased more peaches at the Farmer's Market I pulled Marlene Suter's peach pie recipe from the Columbus Mennonite Church Cookbook.

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Fresh Peach Pie

Ingredients:

1 baked pie shell (10 inch)

1 c. sugar

3 T. cornstarch

1/8 t. salt

3 T. light corn syrup

1 c. water

3 T. lemon gelatin (dry)

1 qt. sliced fresh peaches (4 cups)

1/2 T. lemon juice

Pie Algorithm:

1. Combine sugar, cornstarch, salt and syrup in saucepan.  Add water, stir and cook on medium high until mixture thickens (about 5 minutes). Add gelatin and blend.  Cool.

2. Mix peaches with lemon juice and put them in cooled, baked pie shell.  Spoon gelatin mixture over peaches.

3. Chill thoroughly.  Serve with whipped cream.

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The lemon flavor was refreshing, but overpowered the peaches slightly.  (This could be due to the fact that my fat bubbling crust didn't allow for as many peaches as it should have!)  If you'd rather not use lemon, I surmise that peach gelatin would also be tasty!

Pie #8: Summer in Ohio Pie (Raspberry Sweet Corn Pie)

Summer may be my favorite season, if only for the fresh produce! I love eating Sun-warmed tomatoes straight from the garden, consuming meals consisting only of sweet corn, and popping juicy raspberries from the bush to my mouth one-by-one. I think Jeni Britton Bauer of Jeni's Splendid Ice Creams got it right with her Sweet Corn and Black Raspberries Ice Cream. Inspired by this non-conventional combination, I decided to try my hand at creating a corresponding pie this week.

The recipe I started with is my great-grandma Dorothy's Ground Cherry Pie recipe, which will hopefully appear in the blog in a few weeks. Earlier this week I tried a few substitutions to this recipe, but it simply was not 'corny' enough. However trying again today I was able to get much closer to the flavor I was envisioning.

Milking the corn was a bit challenging. The steps listed below seemed to work fairly well, but I'm sure there may be a better method out there. I found that when cutting off the kernel caps, the more corn left on the cob, the better. The sliced kernel caps should be more like confetti than kernels of corn. The pictures above give an idea of how much to cut off and how much to leave on.

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Raspberry Sweet Corn Pie

Ingredients:
1 uncooked pie shell (9 inches)

1 c. raspberries (approx)
4 ears of fresh sweet corn
1 c. sugar
1 T. flour
2 eggs
1/2 c. milk

Pie Algorithm:
1. Cut the caps off each kernel of corn (be careful just to take the caps, don't shave more than necessary).  Put cob in bowl and scrape your knife against it to remove the milk and the pulp from each kernel.  Mix the corn milk and pulp with the regular milk.  Heat this mixture in a small saucepan over medium heat just until you see the first boiling around the edge of the pan.  (The milk mixture will be thicker than before.)  Strain to remove pulp.  Set aside.

2. Put clean berries in bottom of pie shell.  Berries should cover entire bottom, but should be only 1 layer thick.

3. Whisk sugar, flour, and eggs in medium-sized bowl.  When mixed, add strained milk mixture.  Pour over berries in shell.

4. Bake at 400F for 10 min, then turn down heat to 350F and bake for 40 min more.  Pie should be mostly solid (but will be slightly jiggly) when done.

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The hint of sweet corn mixed with the tart berries makes for a complex and delicate flavor combination.  I definitely would make the pie again.  However, I think it would be better served as a special-occasion pie rather than a kitchen-standard pie.

I realized earlier this week that the blog has been lacking in the math department recently.  Since the entirety of this post is a bit corny, I thought I'd leave you with a math-related joke:

What did the zero say to the eight?

Nice Belt!

Crust #2: Gluten-Free Crust

Until last week I had not used non-wheat flours for baking.  Hearing horror stories from those who had - I was a bit nervous taking on the challenge of gluten-free pie crust.  However it wasn't as challenging as I thought it might be...and it turned out fairly well.  This recipe came from The Complete IBS Health & Diet Guide by Dr. Maitreyi Raman MD, Angela Sirounis RD, Jennifer Shrubsole RD.

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Gluten-Free Pie Crust

Ingredients:
1/3 c. potato starch
1/3 c. tapioca flour
1/3 c. millet flour
1/3 c. almond flour
1 T. confectioners' sugar
1/2 t. salt
1/2 c. cold butter, cubed
1 egg, lightly beaten
additional potato starch

Grease a pie plate and set aside.  In a food processor, pulse all six dry ingredients until combined.  Add butter and pulse until mixture resembles coarse meal.  Add egg and pulse until dough is blended and sticky.  (**Instead of using a food processor, we did this entire step in a large bowl with a pastry cutter.)

Place dough on a cutting board lined with parchment paper and sprinkle with additional potato starch.  Gently knead, working in about 2 T potato starch, until dough holds together and is very pliable but not sticky.  Using fingertips, press into a 10" circle.  Center an inverted pie plate on dough.  Holding plate against dough and board, invert board so dough rests in plate.  Remove board and paper.  Press dough into plate.  Trim and crimp edges of dough.  (**Proceed as you would with a flour-based pie crust - filling with pie mixture or blind baking.)

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Crust #1: Bulk Pie Crust

When staring this project I decided I needed to use an easy crust recipe that wasn't too heavy.  I landed on the following recipe which is not only flaky and easy to make, I can also make it in bulk and store it for later pies.  I love the fact that I don't need to wash my pastry cutter every time I make a pie.  Also, unlike some recipes this dough is fairly forgiving, and can be handled quite a bit without much recourse.

This recipe comes from By Our Cookstove, a project of Shekinah Christian School Ladies Auxiliary in Plain City, Ohio.

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Pie Crust Mix

Ingredients:
7 c. sifted flour
2 1/3 c. Crisco
1 T. salt

Sift flour and salt.  Cut in shortening until lumps are the size of small peas.  Store in covered container at room temperature.  For 1 pie crust use 1 1/4 c. mix, add 2 to 3 T. ice cold water.  Very handy.

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While not as handy, I've been known to make a small batch using 1 c. flour 1/3 c. Crisco, and a pinch of salt.

Pie #7: Piecemaker Pie (Ginger Peach Pie)

I belong to Piecemakers, a group which makes blankets in connection with Mennonite Central Committee (MCC).  These blankets are then sent globally to refugees, victims of natural disasters, and others in need.  For more information, visit MCC's website.  The Piecemakers are a lively bunch; it's always a joy to spend time cutting, sewing, ironing, and knotting comforters with them!  Each meeting consists of delicious food, funny jokes, and great company (along with turning out blankets)!  Though it seemed like a lofty goal, last year we were able to create and donate 100 blankets to MCC.

After sharing my blog with the Piecemakers at our last meeting, I decided to share the week's pie with them this week.  So, about this pie...

I do not like ginger.  I wish I did, but I simply do not.  Every so often I think, "I bet this recipe would be delicious.  I know it has ginger, but I'm sure I would love it."  Every time I'm wrong.  I had one such episode this week - I was certain that the ripe, sweet, juicy peaches we purchased at the farmer's market would pair perfectly with ginger in the week's pie.  Knowing that the Piecemakers like food full of flavor I thought they would be the perfect tasters for this pie.

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Ginger Peach Pie

Ingredients:

2 unbaked pie crusts (9 inches)

4-5 peaches, peeled and thinly sliced

2/3 c. sugar

1/4 c. cornstarch

pinch salt

1 t. cinnamon

1 t. ginger, freshly grated

fresh lemon juice (about 1/2 a lemon's worth)

Pie Algorithm:

1. Slice peaches into unbaked pie shell until flush with the top of the shell.  (I personally think slices should be as thin as possible.)

2. Mix sugar, cornstarch, salt and cinnamon until combined.  Add ginger and lemon juice.  Mix until you have a wet paste.  Add a bit of water (say 1 t.) if more liquid necessary.  Pour over peaches in shell.

3. Lattice the top crust over the peaches.  Brush with egg-wash and sprinkle with sugar if desired.

4. Bake at 425F for 35-45 minutes, or until pie is bubbling and juice is starting to thicken. 

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The pie smelled delightful - I could hardly wait to try a piece!  I thought that perhaps this would be my ginger turning point.  With comments such as "Wow...this IS good!" and "I'll take the last piece!", it seems that the ginger was a success with the group!  However as I should have guessed, history has been repeated.  I still don't like ginger.  Maybe next time...

Pie #6: Mixed Emotion Pie (Sweet Cherry Pie)

This week I had an 'understudy' to help with the pie baking.  My sister, who is in a transition period between college and voluntary service, came to spend a few days with us.  As suggested in the title, the day was filled with mixed emotions.  I was nervous to try a new gluten-free crust, pleased that the new crust turned out, disappointed when my favorite childhood pie did not set up, delighted by the taste of this week's pie, excited to spend the day with Kirstie, tickled by her humor, and sad to know that she will soon be living an ocean away.  Kirstie on the other hand just felt suspicious or at least that's what she recorded on my fridge...

The pie this week was served to my friends - some old and some new.  This also added to the emotion of the day; I had a splendid time with these women!  Knowing that one of my friends has a gluten intolerance, I decided to make a gluten-free pie just for her.  The process was fairly easy, and though it was a bit crumbly the crust turned out better than I had hoped!

Recently several people have asked about the crust I use for my pies. I will post that recipe soon along with the gluten-free recipe I used this week.   For now, here is this week's pie recipe:

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Sweet Cherry Pie

Ingredients:

1 uncooked pie crust (9 inches)

filling:

4 c. pitted and quartered fresh sweet cherries

4 T. cornstarch

2/3 c. sugar (or a bit more if the cherries aren't sweet enough)

pinch of salt

fresh lemon juice (about 1/2 a lemon's worth)

1/4 t. almond extract

topping:

a second pie crust OR

the almond crumble topping from Pie #1

Pie Algorithm:

1. Filling: Mix cornstarch, sugar, salt, lemon juice, and almond extract in large bowl.  When ingredients are mixed well and turn to completely to liquid add cherries to bowl.  Stir until the cherries are well-covered by mixture.  Put cherry mixture in crust.  Don't allow liquid to rise higher than 1/2 the height of the crust wall.

2. Put either the second crust or the almond crumble topping (or a combination of both!) on top of the cherries.

3. Bake at 400F for 25 minutes.  Reduce heat to 350F and then bake for 25-30 minutes, or until the filling is bubbling and starting to get thick.  

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I'm really enjoying my sister's visit this week - it's a visit only made sweeter with a delicious pie.