Join Judy as she hosts her mother and daughter on this Mother’s Day special of Cooking in the Community Kitchen! Together they make a few family favourites, the first is Dutch apple pie and the second a beautiful berry pie! Join these ladies as they bake together and swap some fun family stories. Nothing is more important than family, so settle in with a cup of tea to watch our 18th episode. Community Kitchen is a non-profit organization that focuses on education and nutrition. Each month, there will be a new video that teaches people a simple recipe with a featured ingredient from the Good Food Box.
Ingredients
Marion’s - Hand Made Pie Pastry
5 cups all-purpose flour
1 tsp. baking powder
1 lb. Tenderflake LARD-room temperature
2 tsp. salt
1 tsp butter
1 Egg-beaten + fill to 3/4 cup with icy cold water
1 Tbls. Vinegar
1 Tbls. Brown sugar- Optional
9” Glass pie plate will conduct the heat best
Fresh Berry Pie
Filling (1st step)
1 cup blueberries
1 cup water
3/4 cup sugar
1/4 tsp. salt
1 tsp butter
Filling (2nd step)
3 Tbsp. corn starch
3 cups mixed berries
1 tsp. lemon juice
1/2 tsp. cinnamon
Jennifer’s Dutch Apple Pie
Filling
6 cups sliced apples
1/3 cup sugar
3 Tbsp. flour
1 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. nutmeg
1 Tbsp. lemon juice
Topping
1/3 cup cold butter
3/4 cup flour
3/4 cup packed brown sugar
1/2 tsp. cinnamon
Preparation
Mother’s day pie
Pie Pastry
Add the flour, baking powder and salt to a large bowl - mix well. Add the Tenderflake lard. Cut the lard into the flour using a pastry blender.
Add 1/2 of the egg and liquid, slowly. Work the mixture with your hands. Add the additional egg/water mixture. The flour mixture should look crumbly and the pieces the size of peas.
Bring the pastry together in a large ball. Cut the ball into 4 small balls. Wrap the balls in plastic wrap. Dust a clean workstation with flour and the rolling pin. Roll dough 1/8” thick and about 1” bigger than the pie plate. Trim the pastry and crimp the edge with your finger or a fork.
Pastry balls can be refrigerated for up to 3 days or frozen and defrosted in the fridge before use.
Fresh Berry Pie
In a saucepan bring blueberries, water, sugar and salt to a boil. Add butter. Dissolve corn starch in enough water to make a smooth paste. Add the boiled fruit to thicken. Cook for 2-3 minutes. remove from heat.
Add 3 cups of fresh mixed berries to the thickened fruit. Add the lemon juice. Fold mixture into a BAKED 9” pie shell. Cool for 2-3 hours. Top with whipped cream or ice cream.
Jennifer’s Dutch Apple Pie
Preheat the oven to 375 degrees. In a large bowl toss apples with lemon juice. Add all the dry ingredients and evenly coat. Spoon into the 9 “ pie crust, mounding apples toward the center.
In a medium bowl, mix topping ingredients, using a pastry blender or fork until crumbs form. Sprinkle over the apples. Bake for approx. 30 minutes at 375 then reduce the oven temp. to 350 and continue to bake for an additional 25-35 minutes.
The crumb topping should be golden brown and the filling begins to bubble. Let the pie cool for at least 3 hours before serving. Serve with whipping cream or iced cream.
ENJOY!