Boiled Cider Apple Pie By Gayle Dunn
2 Cups Cider
2/3 Cup Sugar
3 Tbsp Cornstarch
2 Tbsp Water
1 Tsp Ground Cinnamon
Pastry for Two Crust Pie
6 Cups Cored, Peeled and Sliced apples (8 small or 4 large)
2 Tbsp Butter
Place cider and sugar in a saucepan and boil over high heat until liquid is reduced to one cup, stirring until sugar is dissolved. combine cornstarch, water and cinnamon. Stir into boiling cider and cook, stirring until mixture is thickened. Remove from heat.
Preheat oven to 375 degrees. Roll out bottom crust and fit into 9” pie pan. Roll out top crust and cut vent holes.
Stir apples into cider mixture, mixing well. Transfer to pastry lined pie pan and dot with butter. Cover with top piecrust, folding it over the bottom crust. Seal and flute edges.
Bake 45 to 55 minutes or until crust is golden and filling is bubbly. Makes 8 servings.
Fresh Peach Pie submitted by Lindy Banks
Pastry for 8" Two Crust Pie
4 cups sliced fresh peaches( about 7 medium)
1 teaspoon lemon juice
2/3 cup sugar
3 tablespoons flour
1/2 teaspoon ground cinnamon
I add a tiny amount of ground nutmeg
1 tablespoon margarine or butter
Pastry for 9" Two Crust Pie
5 cups sliced fresh peaches (about 9 medium)
1teaspoon lemon juice
1/4 cup flour
1/2 teaspoon ground cinnamon
I add tiny amount of nutmeg
2 tablespoons margarine or butter
Preheat oven to 425 degrees
Mix peaches and lemon juice. Mix sugar, flour, cinnamon and nutmeg. Stir into peaches. Turn into pastry lined pie plate. Dot with butter or margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge of crust with 2-3 inch strip of aluminum foil to prevent excessive browning ;remove foil during last 15 minutes of baking. Bake until crust is light brown and juice begins to bubble through slits in crust, approximately 35 to 45 minutes ,it may take longer if peaches are really juicy. Serve with ice cream or whipped topping. Enjoy!
Combining fresh Ohio peaches with classic shortcake and whipped cream, summer just doesn’t get better than this. Make the Peach Curd in advance; it will keep in the fridge for two weeks.
You can also use it to top ice cream, pancakes, or oatmeal!
Spiced Peach Curd (makes approximately 2 cups)
4 egg yolks
2/3 c. sugar
1 cup fresh peach puree (about 3-4 peaches, peeled and blended into puree)
1 TB lemon juice
6 TB butter
1/2 t. Vanilla
1 t. ground ginger
1 t. ground cinnamon
Optional: 1 t. cornstarch or arrowroot powder (GF) to thicken to a spreadable fruit butter.
In a medium bowl, combine the yolks with sugar, peach purée and lemon juice. Whisk to completely dissolve any lumps. Pour mix into saucepan and slowly simmer over moderate heat, stirring continuously until thickened, 15-20 minutes. You are cooking the eggs, so don’t shortcut this stage. Remove from heat. Add butter by cutting small pieces in and stir until melted and the mix is uniform in color. Add vanilla, ginger, and cinnamon, whisking if necessary to combine thoroughly. Pass through a fine-mesh sieve to strain out large fibers of peach puree. Store in an airtight jar until ready to use.
If you want to thicken your curd to make it more spreadable like butter, pour strained mix back into saucepan and cook over low heat with cornstarch 5-10 minutes. Then pour into an airtight jar. Let it cool to room temp with the lid off, then cover and put in the fridge until ready to use.
Cream Shortcakes (makes 9 4” shortcakes)
2 c. all-purpose flour
2 ½ t. baking powder
½ t. salt
3-4 T. sugar
1 ¼ c. heavy cream
Preheat oven to 450 degrees. Whisk dry ingredients together. Add cream and stir until just combined. Don’t overwork the dough; these should be light and fluffy. Drop by medium spoonfuls onto lined or greased cookie sheet. The dough should divide evenly into 9 shortcakes.
Bake 12-15 minutes until lightly browned. Serve warm.
To assemble Branstool Peaches & Cream:
Break one shortcake into two or three pieces into a bowl. Add 2-3 T. of chopped fresh peaches.
Drizzle 1-2 T. of Spiced Peach Curd over shortcakes and peach pieces. Top with generous dollop of whipped cream.
For a gluten-free alternative, use your 4 egg whites leftover from separating your eggs for the curd to make meringues! This can take a whole day, but it is worth it for a different twist on a favorite.
Put 4 egg whites into a large mixing bowl; make sure there are no yolks in your mix! Whisk eggs on medium-high speed until light and frothy, about 1 minute. Add 1 T. of sugar at a time until peaks become stiff and mix gets very glossy (total sugar ½ - ⅔ c.). Scoop meringue mix into piping bag or large gallon-sized food storage bag. Clip the tip of the piping bag, or corner of the storage bag to create a ¾” wide opening. Pipe meringue into spirals or mounds on a lined baking sheet, approximately 3” wide. Bake at 200 degrees for 90 minutes to two hours. Turn off the oven and let the meringues dry out in the cooling oven for a couple hours (or overnight) until hard on the outside. To serve, break 1-2 meringues into pieces, like you would the shortcake, and top with fresh peaches, curd, and whipped cream.
Peach Praline Pie submitted by Janet Drury Goodman
1/4 C flour
1/4 C brown sugar
1/4 C butter
1/2 C finely chopped pecans
One 9" baking pie shell
4 C sliced peeled Branstool peaches
1/2 C sugar
2 T quick cooking tapioca
1 tsp lemon juice
-Combine peaches, sugar, tapioca, and lemon juice. Let stand 15 minutes. Meanwhile combine flour, brown sugar, and pecans. Using fork, cut into butter.
-Sprinkle 1/4 of flour mixture into bottom of pie crust. Cover with peach mixture, then sprinkle with remaining flour mixture.
-Bake at 450 degrees for 10 minutes then reduce temperature to 350 and bake for 20 minutes or until golden brown. Makes one 9" pie, about 8 servings.