Posts Tagged With: Pie

Pick Your Own Blueberry Pie.

Posted on July 15, 2019 by jolynnpowers

It has been an ongoing wish of mine to go to a pick your own blueberry farm and spend a lazy morning picking, eating and baking my personal favorite pie from the harvest. So when a friend was visiting from out of town for a few weeks the two things collided and I ended up with a fresh blueberry pie.

Cindy and David Proudfoot at their farm in Barbour County, West Virginia.

I was lucky enough to meet David and Cindy Proudfoot and visit their farm and gardens in Barbour County just after the 4th of July. So one warm morning my friend Dominic, who was visiting from out of town, and I spent about 2 hours picking berries and about an hour just visiting with the Proudfoots. We shared a rambling conversation about their century farm and how it was passed from one family member to another and is still in operation for over 100 years after David’s grandfather bought the land. This year the farm will receive an official state listing and a beautiful white sign to place at the entry to their driveway. The sign will state that this farm is a West Virginia Century Farm and is family owned and operated. The farm is used mostly as a vegetable andblueberry farm. They sell the blueberries as a “Pick Your Own Blueberries” operation, from 420 blueberry bushes they maintain. They also sell vegetables and flowers at the local farmer’s markets.

Heritage Tom turkey that the Proudfoots use for breeding.

David explains information about this huge flower.

Cindy and Dave have worked for 12 years to develop and cultivate several large vegetable gardens, flower gardens, two fields of blueberries and a couple of ponds. The gardens are full of native and heirloom plants and feed their honey bees. Their shared knowledge and understanding of plants and mushrooms is an immense and amazing experience to be a part of. They teach classes on the farm and enjoy sharing their knowledge with anyone who is interested. You can see what is happening on the farm at Proudfoot Mountain Farm- mountainfarmwv.blogspot.com or on Facebook at Proudfoot Mountain Farm.

Dominic Piacentini picking blueberries at the Proudfoot farm in Barbour County, WV

large ripe Blueberry ready to pick.

So after picking around 12 pounds of the ripest berries Dominic and I headed home to wash, sort and cook with our berries. I made a pie and froze about 4 pounds of berries to use over the winter. Dominic made a dump cake and eat the berries fresh with his roommates. It was a wonderful day spent with some of the most interesting people I know. I have included here two simple recipes to make a coffee cake and a deep dish blueberry pie and a reminder about freezing the berries on cookie sheets.

Deep dish Blueberry pie.

Just quick reminder if you plan to use your berries for things like cakes, pies, muffins it is nice to be able to measure out how many cups of berries you are using. So after cleaning and sorting my berries, I let them stand in a colander for a couple hours to drain off any excess water. I then spray two cookie sheets with a cooking spray and fill each one up with berries, trying to keep any of them from touching. Then place the berries in the freezer at least overnight. Then bring them out and place both cookie sheets of berries in one large gallon zip lock bag and refreeze. Two cookie sheets equal about 1/2 of a gallon bag or 4 cups of berries. This way you can pour the berries out of the bag and they are not frozen in a huge clump.

looking for stems on cleaned blueberries.

For a traditional Blueberry coffee cake, the National Blue Berry Council shared this recipe.

Blueberry Buckle

3/4 cup sugar

1/4 cup oil

1 1/2 cup cake flour

2 tsp baking soda

1/2 tsp salt

1/2 teaspoon cinnamon or nutmeg

10 oz of blueberries about a heaping cup full.

mix and pour into 9″ square pan and top with crumb topping;

crumbs:

1/3 cup sugar

1/3 cup flour

1/2 tsp cinnamon

1/4 cup soft but not melted butter

bake at 350 deg for 45 minutes, serve warm.

Blueberry pie or the Recipeless Fruit Pie;

enough dough for two pie crusts and a deep dish pie pan

1/2 cup sugar if the berries are fresh and sweet more if they seem tart

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/8 teaspoon salt

1/4 cup cornstarch… depending on the juiciness of the fruit. ( apples, peaches, pears need less )

5 cups of clean ripe fruit with stems removed.

two teaspoons salted butter to top fruit

heat oven to 425 degrees. Line a deep-dish pie pan with one crust. In large bowl mix dry ingredients together, add berries and mix well, pour berries into crust and top with small pads of butter and top crust. Seal edges and cut a whole to vent the steam off the pie. Bake 45 minutes until fruit is bubbly and crust is golden brown.

We serve the pie with vanilla ice cream while it is hot from the oven on a hot evening out on the patio.

As Dominic and I picked and talked that morning, it was wonderful to have time to visit. It reminded me why we both like to cook and how families used to spend their time together doing activities just like this. It brought me closer to nature, to friends and to my family. At the end of my long day, I even got to eat the rewards of my labors, nothing in the world I love better! Thank you, Cindy and David Proudfoot for spending your time with us and sharing the bounty of your farm IT WAS WONDERFUL.

Categories: Appalachian Mountains, Barbour County, blueberries, friends, Pie, wild food, you pick farm | Tags: Barbour County, blueberries, blueberry pie, coffee cake, Friends, pick your own blueberries, Pie, West virginia wild food | 6 Comments

True Love is always found over Pie: My recipe for True Love Apple Pie

Posted on July 17, 2015 by jolynnpowers

close up a green apples

Every time I make apple pie I remember how just one slice changed everything between Tom and I. It was Thanksgiving day in Baumholder West Germany ( at the time they were still East and West) my first holiday away from home and on an Army Base. A couple of us girls with off Post housing thought we would make dinner for our friends who were either single or home alone while their husbands were out in the field or doing other assignments.The food and company had to be better than dinner at the Mess Hall so the plans were set. We were a loose bunch of friends from the 363rd mechanized unit. Some were Gunners, Recovery Specialist, Mechanics, Tankers, Mortar Men, Radio Controllers, but most of all, we were part of the United States Army family.We were brought together from all over the country. We had friends from small towns and big cities, from the green east to the sunny west from the cold north to the deep south. Our dinner party had a random mixture of accents, stories and colors of skin. We were all from the U.S. and we all wanted to have a traditional American Thanksgiving even if we were thousands of miles away from home..

My friend Angie was the hostess that Thanksgiving, making most of the main course of the dinner, the rest of us girls just helped out. I have always liked to bake and worked in a bakery for several years so I volunteered to make the traditional pies for the dinner two pumpkin and one apple. I made the same recipe that I still fallow today. Around 1 p.m. in the afternoon I walked the fresh home-made pies to Angie’s midsize two bedroom apartment. We lived only about 4 blocks away from each other in white stucco apartments. The crowd arrived and I think we had about 15 for dinner and the house was full. We ate sitting on the floor, on dinning chairs and on sofa arms . The food was great, the music was the 80’s metal bands and smoke-filled the room as dinner was over and deserts got cut. I help to serve pie, ice cream and cake. But what caught my attention that day was Tom. After a few bites of pie he returned to where I stood and asked me where I learned to make the apple pie. I said from my mothers old cookbook and we continued to talk. The talking never really ended.

granny smith apples sliced

That afternoon we spent hours talking about our families and that we both loved home cooked food and Christmas fudge that our families would send over to us from home. He talked about his dog and I talked about my cat. We eat another piece of pie and spent the rest of the evening sitting together in the living room playing Gun and Roses, Ozzy, White Snake, AC/DC on the stereo turn table with Tom as D.J. Our friends moved in and out of groups of conversations and beer bottles hissed and dancing happened. We never moved from that old soft recliner where I sat on the floor watching him change albums. Hours passed, dishes needed cleared and beer bottles clanked in the trash bag as ashes got dumped in from a hundred cigarettes. We were still talking and cleaning and neither of us wanted it to end. Finally around 11 p.m. I had to walk home and Tom offered to walk with me. In the glow of street lamps, on the cobble stones we walked the 4 blocks from Angie’s apartment to mine where we said good night.

apple pie filling is ready to bake

He never kissed or hugged me at that old wooden door. He only said he was happy that I was safe at home and that he loved my pie. He turned and started to walk up the steep cobble stone hill in front of my apartment building. I watched as he reached the crest and he turned and waved good-bye to me on his 2 mile walk back to the barracks. I spent to rest of the night wondering what in the world was so good about that pie and how he would have to get up in just a few hours and go to work. I was happy to see him the following evening after he got off work so we could talk more over a beer or two.

I never did understand why that pie was so good. I never did forget that walk home in the misty night. I am just thankful that I can still make it for him. Today I am preparing for a fruit pie contest at the 4-H fair. I have made other things for the fair but this will be the first time I have made a pie. So I am making a couple of TEST apple pies today and want to share the recipe with you just because this pie is why my husband and I are still in love. Hope you enjoy them as much as I do making them.

Apple pie ready for the oven

My True Love Apple Pie ( deep dish)

1 Double Pie crust… store-bought or home-made.

5 to 6 large Granny Smith Apples ( 2 pounds),peeled, cored and sliced very thin.

1/2 half cup packed dark brown sugar

1 tablespoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon nutmeg

1/4 cup salted real butter

add lots of love.

Bake at 400 degrees for 45 minutes until filling is bubbly. Always put pie on cook sheet to prevent juice from running over into oven.Cover edge of pie crust for about the first 20 minutes with tin foil.

True Love Apple Pie

Categories: Apples, cakes and family deserts, family memories, friends, Memories, nostalgic, Pie, Thanksgiving | Tags: apple pie, apples, baking, friendship, Love, Memories, Pie, Thanksgiving, United States Army | 3 Comments

Memories of Grandpaw P. and Mock Mince Meat Pie

Posted on November 29, 2013 by jolynnpowers

As I finish up making my Thanksgiving Turkey I want to share with all of you some thing that I love…. it is the tradition of MEAT FREE, Mock Mince Meat at our Thanksgiving table. Toms Dad made the filling from his garden every few years. Home made pie and filling was one of his many specialties. The recipe came from his mother who made it before “Grandpa Powers” birth in 1918. Making this pie over 100 years old. I miss him at this time of year more than any other. My own father passing away when I was five made my relationship with him very sentimental. He only lived a few years after Tom and I married but his importance to my family lingers around the holidays.

mock mincemeat, pumpkin pie and chocolet cake

mock mincemeat, pumpkin pie and chocolate cake

He is the one who inspired all the canning and gardening that Tom and I do. His gardens were huge in comparison to anything that I have ever tried and he was able to keep a family of 9 or more at times, well feed and well stocked on fresh vegetables and fruit from his trees. He knew his way around the kitchen and shared my love of food and having family all around. I only wish that I had more time to pick his brain. He had so much knowledge in his head that I could still use today.

So when I make and fill my pies today I think of him and all the years his hands worked so hard to take care of all of us.The bushels of apples and green tomatoes that he had to be picked to fill just one jar of spicy goodness. The hours of time it takes to make the filling stirring every few minutes to make sure it does not scorch and the money spent on the spices and pounds of sugar. The steam from the canner as the quart jars rise out to cool on the kitchen table. It is him that I see and hear when I open the jar of my frist batch of that Mock Mince Meat… he stands beside me as I roll out a crust and pour in the filling. He whispers to me that I should have cooked down the filling just a little bit more, but the flavor is right. He reminds me to check the oven and not burn the pie and reappears when we slice each piece.

He is here with us for Thanksgiving because we fallow a tradition that means nothing to anyone but us. The pie will be with us until I can no longer make the filling from our garden and trees. It will then pass to my sons who already have the recipe and are learning about the huge amount of time and love all went into one very simple pie.

thanks giving table with food 2013

The following is the actual recipe that we fallow to make our MEAT FREE MOCK MINCE MEAT pie filling.

Mock Mincemeat

15 lb green Tomatoes
15 lb Apples
3 lb Raisins
1 cup Cider Vinegar
12 cups Granulated Sugar
2 Table spoon Cinnamon
2 Table spoon Allspice
2 Table spoon Cloves
4 Table spoon Salt
1/2 pound beef fat from butcher

Wash, core and chop unpeeled green tomatoes… grind or finally chop in food processor. Drain through colander lined with cheese cloth into shallow pan. Measure juice after draining and discard. Place tomatoes in large stainless steel kettle with 2 tablespoons salt adding small amount of water to keep from scorching. Bring to boil, strain hot tomatoes again and remove excess juice.Again add 2 tablespoons salt and water boil again strain and remove excess juice.Wash, peel, core and chop apples, chop up beef tallow into tiny chucks, add apples raisins, vinegar, sugar, cinnamon, allspice, cloves. Cook together until thick. (1 to 2 hours) stirring frequently, mixture will be thick and sticky. Ladle into hot sterilized quart jars leaving 1″ head space. Process 20 minutes..in boilng water bath.