In the Kitchen - Fresh Cherry Pie Recipe

Usually for a couple of weeks around this time every year, we see fresh sour cherries for sale at the local market. I always make a point to buy some in order to make a cherry pie, which is undoubtedly one of our favorites. Part of what makes this pie so special is that in all likelihood, we'll only be able to have it once or twice a year as the season for fresh sour cherries is relatively short. Maybe one day when we purchase the homestead of my dreams, I will plant enough sour cherry trees to fill a chest freezer with enough fruit to satisfy our pie cravings year around. Until then, we'll just have to savor this rare treat.


I've used the same pie crust recipe for years. It always gets rave reviews from our guests and never fails to bake up nicely. Once in a while, I will try out a new recipe but in the end, I always return to this one, which you can find here.

For the filling, I mix together 5 - 6 cups of fresh pitted sour cherries, 1 cup plus 1 tablespoon of sugar, 3 tablespoons of tapioca starch (or quick-cooking tapioca pearls), 1 tablespoon of lemon juice, 1 teaspoon of vanilla extract and sometimes 1/4 teaspoon of almond extract. This should be enough to fill a 9-inch deep dish pie pan.

After assembling the pie, I usually brush the crust with some beaten egg and sprinkle raw sugar on top. Then the pie goes into a 350 degree F oven for about 1 hour and 15 - 25 minutes.

Picked Pepperonici Peppers, Cherry Pie, Green Coriander and Chioggia Beets

It's amazing how fast time flies when you're running around like a chicken with its head cut off. I will admit that I have been looking forward to the weekend when I can veg around the house a bit and catch up on my blog reading. Anyway, here are just some random tidbits on the home front:


As I mentioned on my last post, I harvested some pepperoncini peppers last weekend and was really looking forward to pickling them, which I did earlier this week. The recipe I used was fairly straight forward: mix together 2 cups of water, 1 cup of vinegar, 1 tablespoon of kosher salt and 1 tablespoon of sugar.

I halved the pepperoncini peppers (and some cherry peppers I had lying around), packed them in an airtight jar, poured in the solution and into the fridge it went. After a couple of days, I sampled the pickled peppers and frankly, they are delicious. We've been enjoying them in salads and sandwiches. They will keep in the fridge for about a month but I honestly don't think they will last that long.


Earlier this week, I also spotted some fresh sour cherries at the market. I couldn't resist and had to get some. I hadn't made a pie since last fall. These cherries were just the motivation I needed. Cherry pie is Marc's favorite and I will admit that this was the best one I've made in a while.

For the the cherry pie filling, I combined 5 cups of pitted fresh sour cherries, 1 cup plus 1 tablespoon of sugar, 1 tablespoon of lemon juice and 3 tablespoons of tapioca starch. A recipe for killer pie crust can be found here.


On the gardening front, I harvested a good amount of green coriander last week.


The seeds were plucked from then stems and then frozen for future use. As expected, green coriander has an aroma somewhere in between fresh cilantro and dried coriander seed.


Finally, I'm really proud of my beets this year. They are plump and exceptionally sweet. If only this were the case every year. Not wanting to waste anything, I've been using the leaves in soups. The beet roots on the other hand are simply roasted with a bit of kosher salt and olive oil. Yum!

Chocolate Dipped Kumquats

As you may have noticed by now, I have a fascination with all things citrus. I've never visited a citrus grove before, but I'm sure I would love it. Maybe someday, I will move to a warmer climate and grow one of my very own.

I've recently become enamored by the pint-sized citrus fruit better known as the kumquat. We've devoured most of the candied kumquats I made a few weeks ago, which forced me to go out and buy some more while they are still in season. This time around, I also sugared some and then dipped them in melted milk chocolate. To say that these are addicting is an understatement.


The method for this is pretty straight forward. I began by simmering 4 cups of sliced kumquats in a simple syrup made from equal parts water and sugar (one and a half cups of each to be precise) for 15 minutes until they were tender and translucent. At this point, I removed them from the syrup using a slotted spoon, laid them out on a cookie sheet and then left them to dry in a 180 degree F oven. When they feel close to being done, I roll them in some sugar (which draws out even more moisture) and place them back into the oven to finish drying. After cooling for a couple of hours at room temperature, I dip them halfway into some tempered milk chocolate. Simple as that! And a great homemade Valentine Day gift if you ask me. The dried kumquats can be stored in the freezer until you are really to dip them.

Tip: You can skip the sugaring if you'd like when making these. You're also left with deliciously tangy citrus syrup to use in desserts and cocktails.

Making Candied Kumquats

I've always been curious about Kumquats, and can still recall the first time I laid eyes on one. I was probably six or seven years old, the place was Long Wood Gardens in Kennett Square, Pennsylvania. I remember "liberating" a kumquat from a small tree inside one of their massive conservatories. (Some children steal toys, I stole curious foods.) After trying unsuccessfully to peel it, I ended up popping the entire thing into my mouth. Since then, I've been hooked.


I actually really enjoy the sweet sharp tang of the kumquat peel and so I don't mind munching on them raw. However, I've heard they were excellent candied so this was my project for this particular batch from the grocery store. Hopefully one day I'll be able to pick fresh kumquats straight from my very own dwarf tree. I plan on purchasing one from Four Winds Growers sometime soon.


I started off by slicing about 4 cups of kumquats crosswise into quarter inch pieces. Then came the tedious task of removing all of the seeds with a toothpick. In a small pot, I heated 2 cups of sugar, 2 cups of water and 1/4 teaspoon of salt for a few minutes until the sugar was dissolved. Then I added the kumquats and simmered the mixture uncovered on medium-low heat for about 15 minutes. Using a slotted spoon, I placed the cooked kumquats to a bowl and boiled the liquid on medium-high heat for another 10 minutes until it reduced to a more syrupy consistency. (Don't over do it. The syrup will thicken as it cools.) Finally, I added the kumquats back in.


I spooned most of candied kumquats and syrup into an airtight jar to be stored in the back of the refrigerator where they will keep for a long time. The rest, I processed for 10 ten minutes inside a water-bath canner and will save for a rainy day.

As the jars cool, the candied kumquats will plump-up as they absorb the sweet and slightly-tart syrup. I like a bit of bite to them so I didn't simmer the kumquats for too long. Next time, however, I think I'll try to candy them whole and cook them for a longer period of time (an hour or two) to see if they are better that way. For those who particularly love the citrus rind in marmalade, these candied kumquats are definitely worth trying. I already love them spooned over vanilla or coffee ice cream. I will also have to try them on french toast.

Three Pies for the Holidays

"Three pies for the Holidays" - as posted on Simple, Green, Frugal Co-op on November 23, 2009.

Posted by Thomas, from A Growing Tradition Blog

The Egyptians may have invented pie in 2000 B.C., but it wasn't until a couple hundred years ago that Americans began transforming this culinary wonder into an art form (no offense to my British friends). A lot has changed since the first pilgrims landed in the new world, but our passion for pie has remained constant, which is why to this day no American Thanksgiving feast would be complete without one (or 10). And with the holidays fast approaching, I thought I'd share three traditional fruit pie recipes that I like to make this time of year.

It's true what they say, a good pie recipe starts with a great crust. Here is one that has never let me down:

Perfect Pie Crust Recipe

2 1/2 cups of all-purpose flour
1 1/2 teaspoons of kosher salt
2/3 stick of unsalted butter (chilled and cut into 1/2 inch cubes)
3/4 cup of vegetable shortening (chilled and cut into 1/2 inch cubes)
1/2 cup of ice water

In a large shallow bowl, mix the flour and salt together. Using a pastry cutter/fork, incorporate the butter and shortening until the mixture resembles a coarse meal (you should still have rather large bits of butter and shortening when you're done). Slowly drizzle in the ice water and mix with a wooden spoon. Transfer the dough onto a floured work surface, and fold it together using your hands. The dough should come together easily but should not feel overly sticky. Cut the dough in half and shape into balls. Wrap each in cellophane and refrigerate for at least an hour.

Traditional Apple Pie Filling Recipe- (No American Thanksgiving holiday would be complete without at least one apple pie. I have tested and tweaked many apple pie filling recipes over the years and this happens to be my personal favorite.)

7 large firm apples pealed, pitted and sliced (for a more interesting pie, I use 4 Granny Smith and 3 Fugi apples)
2/3 to 3/4 cup sugar (depending on sweetness of apples)
2 1/2 tablespoons all-purpose flour
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon salt

Autumn Fruit Pie Filling Recipe (The best version of this pie is the local one. I tend to make this pie in late-August to mid-September when all of these fruits are available at our farmers markets here in New England. However, I will freeze some local peaches and wild Maine blueberries in order to make this pie for Thanksgiving and Christmas.)

2 large peaches pealed, pitted and sliced
2 large pears pealed, cored and sliced
3 large apples pealed, cored and sliced
1 cup of blueberries or raspberries (fresh or frozen)
2/3 to 3/4 cup of sugar (depending on sweetness of fruit)
1 tablespoon of lemon juice
3 tablespoons of corn starch
1/2 teaspoon of cinnamon
1/4 teaspoon of salt
grated zest of 1 small orange

Wild Blueberry Pie Filling Recipe (Fresh wild blueberries are available here in New England during the month of August. I tend to freeze a good amount of blueberries during this time for use throughout the holiday season.)

5 cups wild blueberries (fresh or thawed-frozen)
3/4 cup sugar
4 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon of grated lemon zest
1/4 teaspoon of salt

Directions for all three filling recipes:

Preheat the oven to 425 degrees F. Mix all ingredients together with your hands until the sugar and cornstarch (or flour) are thoroughly distributed. Remove the dough one at a time from the refrigerator and roll each into a circle about 1/8 inch thick. Lay the first crust into a 9-inch deep-dish pie pan and fill with the fruit mixture. Dot the top with 2 tablespoons of unsalted butter. Beat together 1 egg and 1 tablespoon of milk and brush the edges of the crust with some of this mixture. Place the second crust on top and lightly press along the edge of the pie pan to seal the two layers. Cut the edges of the crusts to within 1/2 to 1 inch of the pie pan and then fold the edge of the top crust over and under the edge of the bottom crust, pressing lightly as you do so. Cut 3 slits onto the top crust (to vent steam), brush with more egg mixture and sprinkle some sugar on top. Bake at 425 degrees F for the first 30 minutes, then lower to 350 for another 25-40 minutes until a skewer inserted into the pie pierces fruit that is cooked yet still slightly firm (except for the blueberry pie). Cool for at least 4 hours before serving.

Making Meyer Lemon Marmalade

As I'd mentioned earlier, I harvested 3 Meyer lemons from my potted tree this past Friday. I did so in part because they had shed their last bit of green a few days ago and felt soft to the touch. Their shade of color was not quite the deep golden yellow hue that I'd associated with Meyers I've seen in photos. I guess I could have let them ripen for another week or two to see if they would reach that shade of perfection but alas, after 10 months on the tree, I couldn't resist any longer and had to taste them finally.

This is my first citrus tree and I have to admit, it feels really good to be able to grow something that is normally shipped in from 3000 miles away. I also like the fact that I've grown a variety that cannot be found in most supermarkets in our part of the country as Meyer lemons do not ship well. I guess you could say that for me, this is a small lesson in sustainability. And by preserving these Meyer lemons, I can hopefully savor their goodness all year long.

These lemons were pretty hefty. The marmalade recipe I was using called for 6 Meyer lemons or an equivalent of 1.5 lbs. I had 3 and collectively they weighed 1.7 lbs. I began to wonder whether or not the plant nursery had given me the right variety of tree. Their color and size deviated from what I'd been expecting. However, like Meyers, they did lack the "nipple" found on conventional Eureka lemons you find at the supermarket. My concerns were put aside when I finally sliced one open and took a big whiff. I wish I could adequately explain to you the deeply wonderful scent associated with this lemon, a citrus fragrance unlike any other I'd come across before - maybe best described as sharply mandarin with hints of lemon and lime. These were definitely Meyers. I hadn't been this excited in the kitchen in a long time.

To make this marmalade, I began by halving the lemons to remove the seeds, which were deposited into a small bowl lined with cheesecloth. I quartered the halves and cut the sections into thin slices, which were then placed into a large non-reactive stockpot filled with 4 cups of water. Also, I tied the cheesecloth into a little pouch of seeds and placed it into the pot as well. I left this mixture to stand covered at room temperature for 24 hours.

Before doing so, however, I did manage to taste a couple of lemon slices. The juice was sour, but not nearly as sour as conventional lemons. What I found most surprising was that the outer white membrane was not bitter at all, again unlike conventional lemons. I could see how Meyers would be an excellent ingredient in many recipes. If you've ever made chicken picatta, you'd know that if you left the lemon slices to cook in the sauce for too long, you might end up with a dish that tastes incredibly bitter. Meyers, I'm sure, would make for a interesting substitute in these types of recipes.

Twenty-four hours later, I brought the lemon slices to a boil and simmered the pot for approximately 45 minutes until the mixture was reduced to about 4 cups. I then added 4 cups of sugar and brought the mixture back up to a boil. Maintaining the heat at a moderate temperature, I skimmed any white foam that surfaced and stirred the pot occasionally. When the mixture registered 212-214 degrees F on my candy thermometer, I tested a bit of it on a cold plate to make sure it jelled (which it did). I then ladled the hot marmalade into sterilized half pint jars and processed them for 10 minutes. (If you'd like more information on water-bath canning, click here.)

I ended up with 5 jars of marmalade, which I left to cool at room temperature overnight. Since the stockpot I used to process the jars could only fit 4, the 5th jar went straight into the refrigerator after it cooled. Also, I noticed that according to the recipe I used, I was supposed to end up with 6 jars of marmalade. I guess I'd reduced the lemon/water mixture for too long.

So how did the marmalade taste - really really good. It doesn't have any of the bitterness that the English love in their Seville orange marmalade, but the Meyer lemon flavor definitely makes this marmalade extra special. I'm planning on making another batch to hand out as Christmas gifts. I guess I'll label it, "Thomas' New England Homegrown Meyer Lemon Marmalade." :)

As far as first canning experiences go, I found the process to be relatively straight forward and quite fun. Since my canning kit had not arrived yet, I used a stockpot lined with a towel. I'm happy to say that all of my jars sealed properly. Hopefully, this will be the start of a very long canning career!

Life is Sweeter with S'mores

Cinnamon gram crackers, toasted marshmallow, nutella...can one really go wrong? Have a great weekend everyone!

Pie: An American Tradition

The Egyptians may have invented pie in 2000 B.C., but it wasn't until a couple hundred years ago that Americans began transforming this culinary wonder into an art form (no offense to my British friends). A lot has changed since the first pilgrims landed in the new world, but our passion for pie has remained constant, which is why to this day no Thanksgiving feast would be complete without one (or 10). In my opinion, few things are more traditionally American than pie. And although this country was built upon many different cultures, it's really "the pie" that binds us. (Bad joke.)

That being said, I rarely have time to bake these days (which is sadly a phenomenon even more ubiquitous in America than pie). Between the longer work commute, new house, growing family and new garden, there leaves little time for much else let alone baking pies. However, I try to make an exception during this time of year. You see, the last of the summer peaches are quickly disappearing from farmer's market shelves while the early varieties of pears and apples are just showing up. Therefore, there's only a narrow window of opportunity to make the local (and best tasting) version of what I like to call my Autumn fruit pie, which highlights all three fruits. I've been making this pie for many years now and it still remains one of my all-time favorites. I hope you enjoy it too!


It's true what they say, a good pie recipe starts with a great crust. Here is one that has never let me down:

Perfect Pie Crust Recipe

2 1/2 cups of all purpose flour
1 1/2 teaspoons of kosher salt
2/3 stick of unsalted butter (chilled and cut into 1/2 inch cubes)
3/4 cup of vegetable shortening (chilled and cut into 1/2 inch cubes)
1/2 cup of ice water

In a large shallow bowl, mix the flour and salt together. Using a pastry cutter/fork, incorporate the butter and shortening until the mixture resembles a coarse meal (you should still have rather large bits of butter and shortening when you're done). Slowly drizzle in the ice water and mix with a wooden spoon. Transfer the dough onto a floured work surface, and fold it together using your hands. The dough should come together easily but should not feel overly sticky. Cut the dough in half and shape into balls. Wrap each in cellophane and refrigerate for at least an hour.



Autumn Fruit Pie Filling Recipe

2 large peaches pealed, pitted and sliced
2 large pears pealed, cored and sliced
3-4 medium (or 3 large) apples pealed, cored and sliced
1 cup of blueberries or raspberries (fresh or frozen)
2/3 to 3/4 cup of sugar (depending on sweetness of fruit)
1 tablespoon of lemon juice
2-3 tablespoons of corn starch (depending on ripeness of fruit)
1/2 teaspoon of cinnamon
1/4 teaspoon of salt
grated zest of 1 small orange

Preheat the oven to 425 degrees F. Mix all ingredients together with your hands until the sugar and cornstarch are thoroughly distributed. Remove the dough one at a time from the refrigerator and roll each into a circle about 1/8 inch thick. Lay the first crust into a 9-inch pie pan and fill with the fruit mixture. Beat together 1 egg and 1 tablespoon of milk and brush the edges of the crust with some of this mixture. Place the second crust on top and lightly press along the edge of the pie pan to seal the two layers. Cut the edges of the crusts to within 1/2 to 1 inch of the pie pan and then fold the edge of the top crust over and under the edge of the bottom crust, pressing lightly as you do so. Cut 3 slits onto the top crust (to vent steam), brush with more egg mixture and spinkle some sugar on top. Bake at 425 for the first 30 minutes, then lower to 350 for another 20-30 minutes until a skewer inserted into the pie pierces fruit that is cooked yet still slightly firm. Cool for at least 2 hours before serving.