A massive thank you to everyone who came along to pre-Fall Fair baking practice night at Okanagan Crush Pad in August. We ate a lot of pie, and some cake, drank some amazing wine, and generally had a splendid time. There were stories of great success and a few of disaster. We learned that putting a cherry pie on top of a fridge to keep it out of the way of a pie-loving dog, can later result in a dramatic fountain of cherry juice descending upon your clean shirt when you attempt to haul the pie down again.
Thank you to Okanagan Crush Pad for letting us take over your beautiful patio, Mike for giving us the grand tour of the winery and introducing us to the baby “Bubs.”
I present photos of the evening, interspersed with the odd recipe.
Clan o’ bakers!
Mike showing off a Baby Bub in the making. This is a truly hand crafted product, requiring a delicate tours and a lot of patience.
Jennifer’s Peach and Ginger Pie.
Better late than never! Straight out of the oven and to the bake night table.
Jean’s Apricot Pie
Mike’s traditional Tarte Tatin.
If you’re keen to try a Tarte Tatin, Mike swear’s it’s fairly straight forward. It certainly was tasty!
Laura’s Bumbleberry Pie
Laura’s Bumbleberry pie filling calls for 1 cup raspberries, 1 cup blueberries, 1 cup strawberries and 1 cup blackberries plus 1/2 cup sugar and 1/4 cup cornstarch. Bake 375 for an hour (or so).
Lisa’s Family Favourite Carrot and Beetroot Cake
Kim’s Beware-of-pies-up-high-Cherry Pie
Sandra’s I-Pie (Apple Pie complete with Apple logo)
Sandra’s Apple Pie (in partnership with Betty Crocker)
Pastry for 9 inch Two Crust Pie
¾ cup sugar
¼ cup all-purpose flour
½ t ground nutmeg
½ t ground cinnamon
Dash of salt
6 cups thinly sliced pared tart apples (about 6 medium)
2 T margarine or butter
Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour, nutmeg, cinnamon and salt. Stir in apples. Turn into pastry lined pie plate; dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 3 inch strip of aluminum foil; remove foil during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through slits in crust. 40 to 50 minutes.
Sophia’s Peach, Ginger and Bourbon Pie
Diane’s Apple Pie, complete with pretty lattice work!
August was Diane’s first bake night, and she went the extra mile with her lattice work.
2 cups flour
1/2 package tenderflake lard, very cold
6 tbsp very cold water
Measure flour, using large holed grater, grate lard into flour, fluffing it in as you go.
(I add a pinch of salt)
Add the water, and lightly mix together with a fork or knife, then dump onto floured surface and knead only till it comes together and is smooth, about 10 times.
Cut in 2 and roll.
Filling: from Perfect Apple Pie, Better Homes and Gardens (1965)
6-7 tart apples
3/4 to 1 cup sugar
2 tbsp. all purpose flour
1 tsp cinnamon
Pastry for 2-crust 9-inch pie
2 tbsp. butter
Pare apples and slice. Combine sugar, flour, spices and salt; mix with apples. Line pie plate with pastry, fill with the apple mixture, dot with butter. Adjust top crust, or make lattice top,; sprinkle with sugar for sparkle.
Bake in 400* oven, rack in bottom 3rd of oven, 50 minutes or until done.
Janice’s Pumpkin Pie. For a woman who says she doesn’t do pastry, this pie was amazing!
The Summerland Fall Fair is this weekend! Your wee reminder of all the deadlines and other newsy factoids will be posted tomorrow.