One of our former plant vendors, Sarah Machado from Upstarts Organic Seedlings, is also a very fine baker and cook. Sarah shared her favorite pumpkin pie recipe. “This recipe is my twist on Libby’s famous pumpkin pie. The recipe makes two 9-inch pumpkin pies. If you have time, instead of using canned pumpkin, make your...Read More
Which kind of pumpkin is best for baking? Smaller is better – large field pumpkins, which are specially bred for Halloween jack-o-lanterns, are generally too tough and stringy for baking. Choose “pie” or "sugar" pumpkins or other flavorful varieties, such as Sugar Baby. Small and sweet, with dark orange-colored flesh, they're perfect for pies, muffins,...Read More
This homey, old fashioned pie would be right at home at the next family reunion or potluck. My grandmother, who would never let anything go to waste, layered the leftover scraps of pie dough in the filling like dumplings. Serve warm with a scoop of vanilla ice cream. INGREDIENTS: 1 lb. fresh strawberries, halved 1...Read More
This is one of those almost ‘too good to be true’ recipes because it is so easy and delicious. Be sure to use firm ripe (but not overly ripe) pears with good flavor. INGREDIENTS: 1 unbaked pie crust 5-8 fresh ripe pears, peeled, cored, and cut into thick slices* 1/2 cup sugar 1/4 cup butter,...Read More
This blueberry pie is a classic — simple, straightforward goodness! INGREDIENTS: CRUST Use this recipe for double pie crust. FILLING 3/4 cup sugar 1/2 cup all-purpose flour 1/4 teaspoon salt 6 cups fresh blueberries 2 tablespoons lemon juice 2 tablespoons butter METHOD: Heat oven to 425°F. For the crust, roll half the pie dough into...Read More
Everyone enjoys a great piece of pie, especially at Thanksgiving, and it is easily one of America’s favorite desserts. However, the bane of most cooks is making the pie crust! While it’s easy and convenient to turn to store-bought, pre-rolled pie crust, nothing comes close to a homemade, buttery, flaky pie crust. If you’re a...Read More
I was a latecomer to the galette. Not quite a pie, and not quite a tart, this open-face pastry consists of a pie crust pastry, a layer of fruit, with the edges of the crust folded roughly around the filling. As a classically trained pastry chef, it didn’t appeal to my sensibilities. I’m convinced most...Read More
This buttery-rich crust is perfect for fruit pies and is surprisingly easy to handle. The recipe below is for one pie crust — so be sure to double the recipe if making a double-crusted pie. This is also a great crust for galettes. INGREDIENTS: 1 1/2 cups all-purpose flour, spooned and leveled ½ teaspoon salt...Read More
INGREDIENTS: 4 eggs, beaten 1/2 cup sugar 1/2 cup light brown sugar 1/2 cup dark corn syrup 1 teaspoon pure vanilla extract Pinch salt 1 1/2 cups walnuts, chopped or broken into large pieces 1 cup quality semisweet chocolate, coarsely chopped 1 unbaked 9-inch pie shell METHOD: Preheat the oven to 375°F. In a large...Read More
