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Fresh pies

Food columnist Karen Anderson has been exploring the Okanagan food scene at the 2013 Okanagan Food and Wine Writers Workshop.

Tourism Kelowna has Do-It-Yourself driving tours of Wine Trails and Farm and Studio Trails as part of their Farm to Table initiative to connect consumers with their burgeoning "eat local" food scene.

Wine maker Al Fresco dinners by Joy Road Catering, Thursday evenings throughout the summer in Penticton.

Alberta Culinary Tourism Alliance for Alberta food lovers.

Karen Anderson's recipes for May 2 come from Jennifer Schell's new book The
Butcher, The Baker, The Wine and Cheese Maker - an Okanagan Cookbook (Okanagan
Cookbook, 2012)

Mom's Rhubarb Pie (by cookbook author Jennifer Schell's Mother Marian Schell)

Ingredients

4c rhubarb

1t baking powder

2 eggs

1T milk

1 ½ c sugar

1/3 c flour

1T butter, room temperature

1 unbaked pie shell (make enough dough for a lattice topping or go without top

pastry)

Method

Pour hot water over rhubarb in a large bowl, stir in baking soda and let sit.

Beat eggs, milk, flour, sugar and butter in a mixer.

Drain rhubarb and add to the mixer.

Fill the unbaked pie shell and top with lattice if using.

Bake for 1 ½ hours at 350F on oven rack (one below middle)

Let cook and enjoy.

Jennifer Schell's Fresh Peach Pie

Ingredients

Crust

1 ¼ c a.p. flour

1 ½ t salt

6 oz cream cheese, room temp

6T unsalted butter, softened

1 ½ t pure vanilla extract

¼ c sugar

Filling

8 - 9 ripe peaches

½ c sugar (divided)

1c whipping cream

Method

Crust

Sift flour, baking powder and salt in a bowl and mix well.

Beat cream cheese and butter in a mixer till blended.

Add vanilla and sugar and blend.

Add flour mixture and mix until dough comes together.

Flour hands and form dough into a flat round, wrap in plastic wrap and

refrigerate for one hour.

Flour a work surface lightly and roll out the dough into a 12-inch round at ¼

to ½ inches thick.

Press dough lightly into pie plate, trim excess dough and crimp the edges

with a fork.

Cover with wrap and rest in the refrigerator for 30 minutes or up to

overnight.

Bake crust at 350F for 30 minutes or until golden and puffy then remove and

cool completely.

Filling

Mix sliced peaches with ¼ cup sugar and pour into crust.

Whip the cream until soft peaks form then add remaining ¼ cup sugar and

beat until stiff.

Cover the peaches with whipped cream and refrigerate for a minimum of 2

hours or maximum of 8 hours. Enjoy.

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