Jane Donaldson's Fresh Peach Pie (5 star)

10
9/28/11



Kerry doing the hard work

 One of Kerry's young women advisor's, Jane Donaldson, makes the best peach pie and it is our favorite peach recipe. We didn't use our own peaches this year, they are small and bitter so I'm going to pull them out and start over (Jacob 5:49). Instead, we bought a 1/2 bushel from a stand on 4th South in Orem. They are great peaches large and very sweet. Kerry did most of the hard  work with the peaches. We made two pies: one for us and one for Zack. He did some landscape exavation with one of his toys so we really owe him at least a pie. We told him that they needed to refrigerate the pie overnight until it set up. He also said that his wife Kristen loves peaches. Before we made it home I got a text from Zack: "Kristen disregarded your instruction and is having a piece right now. I tried to stop her." 

Fresh Peachs

Jane Donaldson's Fresh Peach Pie

Filling

1 cup sliced peaches for mixture
6 cups sliced peaches for filling
2/3 cup water for simmering
1/3 cup water for mixture


Zack and Austin



1 cup sugar

3 Tbs corn starch



8 oz Cream Cheese

Simmer 1 cup peaches and 2/3 cup water. Blend together sugar cornstarch and 1/3 cup water. Add to simmering peaches. Boil 1 minute stirring constantly. Let cool. Spread softened cream cheese over bottom of pie shell, fill with 6 cups sliced peaches, cover with mixture. Chill about 2 hours.

Basic Crust

Apple Pear Pie

Special Edition
9/21/2011

This week's Mutual for the Laurel Class was "pie making" taught by Jeselyn and it was a big hit. Abby made a fresh Apple-Pear Pie from fruit off of the Peery's trees. It was a picture perfect pie.

Abby and her pie

Filling Ingredients
Cinnamon

Apple-Pear Pie

1/2 cup sugar
Butter
Lemon Zest
Lemon Juice
Mix until dark brown
Add fruit in layers
2 medium peeled Apples
2 medium peeled pears

Pear - Raspberry Pie (4 star)

9
9/16/11

We had our 18th annual DOI BBQ Friday night, except it wasn't a BBQ. It was raining hard so we had to move it inside at our house. As usual the family rallied (especially Kerry) by cleaning the house in record time. I tried to get loaner tables and chairs from the church but the Major's were using them for a High Priest Group Party so we prevailed on our neighbors the Cleggs who are some of our favorite people (thanks to Abby for hauling chairs). We borrowed their tables and chairs and had it set up before everyone came.

I'm trying to use fruit in season so when Kerry's parents, brought us fresh raspberries I thought of one of our favorite pies Pear-Raspberry. Unfortunately we only had two ripe pears on the tree so we made a quick run to the store for more. It's a great pie, we didn't have enough time to let it set up properly but it was still good. We served it at the BBQ with vanilla ice cream. The BBQ was great, andit was really nice to have everyone over.

Kent, Chris, and Lee with Pear-Raspberry Pie

Fresh Pear-Raspberry Pie

Filing
6 cups fresh peeled and sliced pears
2 cups fresh raspberries
3/4 cup sugar
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon ginger
1/3 cup cornstarch

Modified Epicurious Buttermilk Pie Crust
2-1/2 cups flour
2 tablespoon sugar
1/2 cup butter
1/2 cup shortening
1/4 cup buttermilk

Prepare pastry in food processor and refrigerate until ready to cook.

Combine pears raspberries, lemon juice, lemon zest, and ginger in bowl. Mix remaining ingredients together then gently add to fruit. Roll out pastry, line pie plate and add filling. Cover with lattice top. Cook at 400 F for 25 minutes, reduce heat to 375  F and cook another 30 minutes or until filing is bubbling thickly.

Fresh Boysenberry Pie (5 star)

8
9/10/11

Neil's Fresh Boysenberries

I was over at my Dad's this morning and saw he had a lot of ripe boysenberries. Mom planted several thornless boysenberry plants and they are still thriving. He and I picked over six cups of very large and juicy berries. We had purple juice all over our hands (and mouths) and when I got home I noticed I had juice down both arms, on my shirt and pants. We used a modified raspberry pie recipe from "Old Fashioned Pie Recipes" a little book we picked up at "This is the Place State Park." The flavor was really good thanks to fresh juicy berries.

Fresh Boysenberry Pie

Ready for the oven

Filling
6 cups fresh boysenberries
1 cup sugar
1/3 cup cornstarch
1 Tbs lemon juice

Buttermilk Crust

Abby and pie

Rinse berries, mix sugar and cornstarch. Prepare double crust and line pie plate. Add lemon juice to berries and gently mix in sugar and corn starch. Bake in preheated oven at 425 F for 15 minutes. Reduce heat to 350 F and bake 30 - 35 minutes until filling is bubbly.

Blueberry Dream Pie (3 star)

7
9/3/2011

This is a new pie for us. We were going to use frozen but Costco had fresh blueberries for cheaper than frozen. It was a team effort, Kerry and I made the filling, Abby cut out the decorative pastry, and Mariel took the pictures. We should have used a deeper pie dish because the filling overflowed. I was a little apprehensive about using blueberries because of bad experiences with blueberry waffles (Nathan - trip to Disneyland) and blueberry cobbler (Deward, Kevin, Nathan - first night on the trail at Philmont). But the pie really did taste great.

Blueberry Dream Pie

(tasteofhome.com, August/September 2010)

Crust
Lion House Buttermilk Recipe - one crust
Line 9 inch pie plate with bottom crust and line with heavy-duty foil, bake at 450 F for 8 minutes remove foil; bake 5 minutes longer.


Cheese Filling
4 oz. 1/3 fat cream cheese
1/2 cup powdered sugar
1 Tbs lemon juice
1 egg yolk

Blueberry Filling
1/2 cup plus 1Tbs sugar
2 Tbs flour
1 Tbs cornstarch
1/4 cup water
6 cups fresh blueberries
2 Tbs lemon juice

In a small bowl, beat the cream cheese, powdered sugar and lemon juice until light and fluffy. Beat in egg yolk until blended. Spread into crust

In a large saucepan, combine 1/2 cup sugar, flour and cornstarch; stir in water until smooth. Stir in 2 cups berries. Bring to a boil,; cook and stir for 1-2 minutes or until thickened. Cool slightly. Gently stir in the lemon juice, and remaining berries. Pour over cheese filling.

Cover with decorative cutouts form remaining pastry.

Bake at 375 F for 35-40 minutes or until crust is golden brown and filling is bubbly.