– by Carolyn Herriot –
Jolene’s Peach Pie Filling
(Makes Two Pies)
It wouldn’t be summer without a fresh fruit pie and this recipe makes the best peach pie ever!
4 lbs tree-ripened peaches
1 lb granulated sugar
5 tbsp minute tapioca
1½ tsp cinnamon powder
2 tbsp butter
Cinnamon sugar: 1 tbsp sugar mixed with 1 tsp cinnamon
Put the sliced peaches in a large saucepan with ¾ of the sugar and stir to mix. Let stand for 5 minutes. Bring to a boil and boil for 1 minute, stirring constantly. Mix the rest of the sugar with the tapioca and stir this into the peaches. Bring back to a boil and boil for
1 minute.
Line a pie dish with pastry. Pour half the peach filling over it to fill the pie dish, dot the filling with butter. Place the pastry “lid” over the filling; fold the two edges of the pastry underneath to create a smooth edge; crimp the pastry between your fingers to create a decorative edge and seal the pie filling. To bake a shiny golden-brown fruit pie, spread a thin layer of cream over the pastry with a pastry brush and sprinkle it all over with cinnamon sugar. Do I need to mention whipped cream?
Granny’s Plum Kuchen
(Makes 12 Servings)
This elegant streusel tart is a “five-star dessert” according to friends, who can never resist a second piece. The secret to success lies in the variety of plums – choose firmer plums rather than juicy ones that can make the tart too moist.
1 cup butter, chilled
1 cup plus 2 tbsp granulated white sugar
2 2/3 cups unbleached white flour, plus ½ cup extra for coating
2 large eggs
1 lb “Damson” or prune plums, halved, stones removed
1 tbsp raw cane or brown sugar
1 tsp cinnamon
zest of 1 lemon
Preheat oven to 400°F.
Chop chunks of cold butter into a large mixing bowl. Add the white sugar and 2 2/3 cups flour. Using a pastry cutter or two knives, chop the butter into the flour mix until it just starts to form a coarse crumb texture. Now, using your fingertips, work the coarser texture into a more uniform crumble. Beat eggs with a whisk and pour over the flour mixture in the bowl. Using a fork, stir in circles until a moist crumble forms. Sprinkle the remaining ½ cup flour over the moist crumbs in the bowl to coat them.
Pour two-thirds of this mixture into a 12-inch spring form pan. Using your fingers, press evenly over the bottom and two inches up the sides of the pan.
Put the plums in a separate bowl and sprinkle with the brown sugar, lemon zest and cinnamon. Gently toss together so that the plums are well coated. Pour the plums over the crumble base in the pan. Spread the remaining third of the crumble evenly over the plums, finally tapping the pan on the counter to level crumbs right up to the edge.
Reduce the heat to 350°F and bake for 45 minutes. After 30 minutes check the top for browning and cover with tin foil if necessary to complete baking. Leave to cool before removing the sides of the spring form pan and serving.
Mrs. Marsh’s Raspberry Cordial
(Makes 3 Cups)
This refreshing summer drink always surprises and delights. Serve over ice, with a good splash of club soda or sparkling mineral water.
5 lbs fresh raspberries
½ cup white wine vinegar
½ cup water
1 cup granulated sugar
In a saucepan mash the berries (I use a potato masher). Mix the water and the vinegar and cover the fruit with it. Cover the pan with a lid and leave to sit for 48 hours.
Mash again. Strain through a cheesecloth-lined sieve into a saucepan. For each one cup of juice add one cup of sugar. Slowly bring to a boil, stirring to dissolve the sugar, and pour the hot juice into a sterilized glass bottle or jar. TIP: Leave the bottle or jar filled with hot water before filling so they don’t crack.
Carolyn Herriot is author of “The Zero Mile Diet – A Year-Round Guide to Growing Organic Food” and “The Zero-Mile Diet Cookbook – Seasonal Recipes for Delicious Homegrown Food” (Harbour) available at your local bookstore.
