Pie and cobbler FIllings

You don't think it's just fruit and sugar, do you? Of course not!  And there are a few ingredients I use that you might not expect! I start with about 6-7 cups of fruit: not an even mix of strawberries and rhubarb, but about 2/3 washed and cut strawberries and 1/3 sliced stalks of rhubarb. Add 2/3 cup of white sugar,  1 teaspoon of lemon juice (reconstituted), 1 teaspoon of ground cinnamon, 1/2 teaspoon of Valencia Orange Peel (spice, McCormick), 1/2 teaspoon of almond extract. You can play with the amounts of cinnamon, orange peel and extract, depending on your taste, but these are the starting guidelines. This makes a sweet and tart pie. If you like it really sweet, the amount of sugar can increase to 1 cup or 1 1/4 cups, but 2/3 cup is what I use. Stir and let it sit about 30 minutes. It will be pretty runny, especially if the fruit is fresh. I use tapioca for thickening. Others use cornstarch or flour. I start with 2 teaspoons of tapioca, stir and let it set a few minutes. You can add up to one tablespoon of tapioca. Spoon the fruit mixture into the pie crust. Dot with tiny bits of butter here and there across the surface. Sprinkle on a bit more cinnamon. If it still looks too runny, sprinkle some tapioca across the top. It should not be dry, It should have an edge of liquid around the sides. Now add the top crust. Bake 425 degrees for 45 minutes.

.July is Blueberry season in New Jersey and blueberries are one of our best crops! Though I must admit that Michigan blueberries are even better. I like a crumb topper to my blueberry pie. First step is to get to work on the filling, mixed in a large bowl: 6 cups washed fresh blueberries mixed with 1/2 cup granulated sugar, 2-3 Tablespoons cornstarch, 1 teaspoon cinnamon, 1 Tablespoon orange juice (such as Tropicana).  Stir well and let it sit. Make a single piecrust shell. Fill the shell with the blueberry filling. Now make a crumb topping: 1/2 cup flour, 1/3 cup oats, 5 Tablespoons of butter, melted, 2/3 cup of brown sugar, and 1-2 teaspoons of cinnamon. Mix into crumbles and spread out across the top of the pie. Bake the pie at 375 degrees for 45-50 minutes. 

Do you know that sour cherry pie filling should be cooked before putting it into the crust? Sour cherries get very runny and soften the crust bottom if you don't cook ahead! Here is the recipe: wash and pit 6 cups of sour cherries, place in a saucepan with 1 cup of white granulated sugar, and 1 teaspoon of lemon juice. Stir over medium heat until starting to bubble, then turn heat down to medium low and add 3 tablespoons of cornstarch. Keep stirring and the mixture will start to thicken well. Turn off heat source and add 1/2 teaspoon of vanilla extract and 1/4 teaspoon of almond extract. Stir and allow to cool. After the filling cools, spoon the cherry filling into a prepared unbaked crust. Dot with butter. Add a top crust, brushed with egg wash and sprinkled with sugar. Bake 425 degrees for 15 minutes, then 350 degrees for 40 minutes.

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August is Peach season in New Jersey!  And, they will be juicy so you might need to add more cornstarch! Start by peeling, pitting and slicing 6 cups of fresh peaches.  Add 2/3 to 3/4 cup of sugar, 2.5 Tablespoons of cornstarch, 1/2 teaspoon cinnamon, and 1 tablespoon lemon juice. Stir and let stand to form more juice and allow the right amount of thickening. There should be some juice, but not runny. Spoon the peach mixture into a prepared bottom crust.  Dot with small pieces of butter. Top with full crust or lattice. Brush top crust with egg wash and sprinkle a bit of white sugar on. Bake 425 degree F for 40 minutes. Great with a bit of vanilla ice cream!

Okay...I know this isn't a pie! But since you're here, I thought I might just add it! Is cobbler different from pie? Yes indeed! Cobblers are baked in deep dishes, are runnier and have a thicker heavier crust than pies. This is a really easy recipe for peach cobbler that is not my original, but taught to me by one of my aunts. It starts with an oblong baking pan, preferable glass, 2 1/2 quart size (about 13 by 9 inches, Pyrex-type. You can also use the French-style Corning Ware baking dishes. Start by melting one stick of butter in the pan. Then mix this batter in a bowl: 1 cup flour, 2/3 cup granulated white sugar, 1 tablespoon Baking Powder, a pinch of salt, Stir together, then add 1 cup of milk and 1 teaspoon vanilla extract. Mix all together and pour this batter right over the melted butter in the baking dish.  In a skillet, combine 2/3 to 3/4 cup of sugar, 4 cups of sliced fresh peaches, 1 tablespoon of lemon juice, 1 teaspoon of cornstarch, a teaspoon cinnamon and 1/2 teaspoon nutmeg. Bring this mixture to just boiling, over high heat, stirring constantly. Pour hot mixture directly over the batter. Bake 375 degrees for 40-45 minutes until golden brown.  You'll wonder how it can possibly turn out okay before it goes in the oven: then you'll see an amazing finished product afterwards. This recipe never fails!