Shaker Lemon Pie

Citrus is in season during the winter months although lemons and oranges are available year round. Out of season fruit comes from farther away. At the moment citrus in Canadian grocery stores is coming from Florida and California.

This traditional pie is a favourite in the Shaker community. An interesting piece of trivia here "shaker your plate" means eat every last crumb. Waste nothing.

This pie is tart like marmalade. Macerate the lemon slices in sugar at room temperature overnight.

I often make pastry in my food processor. It is quick and easy. This butter pastry is the perfect match to the tartness of the lemons.

Form into two disks and then chill for an hour or more.

The juice of the lemons is drawn out by the sugar. The lemons are zested before slicing and the zest is also in the filling. Then add the egg mixture to complete making the filling.

Pour into pastry shell. Top with the second crust and crimp. It's ready to bake.

This pie is very tart but will mellow out if served the day after baking. And the crust is still fresh.


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Shaker Lemon Pie

The Meyer lemon is native to China and is a cross between a lemon and an orange. The result is a sweeter and less acidic fruit. This sweet tart marmalade-like pie mellows after a day or two. 

Filling:

2 c. sugar (500 mL)

1/4 tsp. kosher salt (1 mL)

2 Meyer lemons, zested and thinly sliced, seeds discarded

4 eggs

1/4 c. unsalted butter, melted (60 mL)

3 tbsp. flour (45 mL)

Crust:

1 3/4 c. flour, plus more (415 mL)

3/4 c. unsalted butter, cubed and chilled 175 mL

2 tbsp. vegetable shortening (30 mL)

1 tsp. kosher salt (5 mL)

4 tbsp. ice cold water (60 mL)

Toss sugar, salt and lemon zest and slices in a bowl. Cover with plastic wrap and let sit at room temperature for 24 hours.

Pulse flour, cold butter, shortening and salt in a food processor into pea-size crumbles. Add water and pulse until dough forms. Divide dough in half and make two flattened balls. Wrap in plastic wrap and chill one hour.

Heat oven to 425 F (220 C). Whisk eggs in a bowl until frothy. Whisk in melted butter and three tablespoons (45 mL) flour. Stir into reserved lemon mixture. On a lightly floured surface, roll one disk of dough into a round and fit into a nine inch (23 cm) pie plate. Trim edges using a knife, leaving one inch (2.5 cm) dough overhanging edge of plate. Pour in filling. Roll remaining disk dough into a round and place over top of pie. Trim and crimp edges and cut steam vents in the top crust. Bake until crust is beginning to brown, about 30 minutes. Reduce oven to 350 F (175 C) and bake until golden brown, 25–30 minutes. Let cool completely before serving.

Chanterelle and Chevre Quiche

Quiche were at their height of popularity in the 1980's. Every lunch menu featured at least one choice of quiche. Then crustless quiche made their debut. This was possibly the beginning of the gluten-free craze. But you cannot deny that a quiche makes a satisfying lunch or brunch. These individual pastries can be served nicely on a plate with with a green salad or fresh fruit.

Fresh chanterelles are the star of this dish. Dried mushrooms would work equally well. Pea shoots make a lovely garnish.

Chanterelle and Chevre Quiche

1 2/3 c. all purpose flour

3 tbsp. finely grated Parmesan

1/4 c. warm water

pinch of salt
1 egg

5 tbsp. olive oil

3 oz. fresh chanterelles, coarsely chopped

3 small green onions, chopped

2 large eggs

2/3 c. heavy cream

6 tbsp. crumbled chevre

2 tbsp. finely grated Parmesan

1 tsp. sea salt

freshly ground black pepper

Put the flour, salt and Parmesan into a bowl. In another bowl whisk egg, olive oil and warm water. Add liquid to dry ingredients and mix well until a dough forms. Knead lightly on a floured surface and form into a smooth ball. Wrap in plastic wrap and chill for 30 minutes.

Preheat oven to 400 F. Divide pastry into six portions and roll out each to a thin circle and line six 4-inch individual flan tins. Prick the bases with a fork then line with foil and bake for 10 minutes, until beginning to colour around the edges. Remove the foil and bake for a further 5 minutes.

While the pastry is cooking, prepare filling. Heat olive oil in a large frying pan and sauté chanterelles.

Remove pastry shells from the oven. Place equal amounts of chopped green onion, sautéed chanterelles and chevre in each. Beat eggs and cream together and pour over mushrooms, then sprinkle with the Parmesan cheese. Bake for about 20 minutes until the filling is set. Serve warm.

Steelhead Trout Tart with Einkorn Crust

Please note update to the recipe below.

I have quite a stash of organic whole grain flours. During the summer market there is no time for experimentation. What better for a cold winter day than cooking something new. At the moment I am working with my einkorn flour.

Einkorn is an ancient variety of wheat. It is an original. It has not been hybridized. The gluten level is low. The flavour is nutty and rich.

The Healthy Home Economist summarizes beautifully

Einkorn is like most plants in that it is a diploid meaning it contains 2 sets of chromosomes.  About 2,000 years after einkorn wheat, emmer wheat was created by the hybridization of 2 wild grasses.  Consequently, emmer has 4 sets of chromosomes.  Kamut and Durum wheat are both descendents of emmer.
Spelt is the result of hybridization between cultivated emmer and another wild grass and so contains six sets of chromosomes.  Modern wheat is a descendent of spelt.
Note that while extensive hybridization of wheat has occurred over the millenia, there is currently no genetically modified wheat on the market.
As you can see, einkorn is the purest and most ancient form of wheat available as it only has 2 sets of chromosomes and is naturally very low in gluten!
- See more at: http://www.thehealthyhomeeconomist.com/the-4-reasons-why-im-switching-to-einkorn-wheat/#sthash.vfMXT8rx.dpuf

Einkorn is like most plants in that it is a diploid meaning it contains 2 sets of chromosomes.  About 2,000 years after einkorn wheat, emmer wheat was created by the hybridization of 2 wild grasses.  Consequently, emmer has 4 sets of chromosomes.  Kamut and Durum wheat are both descendents of emmer.
Spelt is the result of hybridization between cultivated emmer and another wild grass and so contains six sets of chromosomes.  Modern wheat is a descendent of spelt.
Note that while extensive hybridization of wheat has occurred over the millenia, there is currently no genetically modified wheat on the market.
As you can see, einkorn is the purest and most ancient form of wheat available as it only has 2 sets of chromosomes and is naturally very low in gluten!
- See more at: http://www.thehealthyhomeeconomist.com/the-4-reasons-why-im-switching-to-einkorn-wheat/#sthash.vfMXT8rx.dpuf

"Einkorn is like most plants in that it is a diploid meaning it contains 2 sets of chromosomes.  About 2,000 years after einkorn wheat, emmer wheat was created by the hybridization of 2 wild grasses.  Consequently, emmer has 4 sets of chromosomes.  Kamut and Durum wheat are both descendents of emmer. Spelt is the result of hybridization between cultivated emmer and another wild grass.

While extensive hybridization of wheat has occurred over the millenia, there is currently no genetically modified wheat on the market.

As you can see, einkorn is the purest and most ancient form of wheat available as it only has 2 sets of chromosomes and is naturally very low in gluten."

Steelhead Trout Tart with a Savory Einkorn Herbed Crust

In this recipe I have used my housemade steelhead trout gravlax. A purchased smoked salmon would work equally well.

 

For the Crust:

• 1 1/2 cups  einkorn flour
• 1/2 tsp. sea salt
• 2 tbsp. fresh green onions, finely chopped
• 1/2 tsp. dried thyme
• 6 tbsp. unsalted butter, plus more to grease pan
• 4 tbsp. ice water, plus more if necessary

For the Filling:

• 1 tbsp. extra-virgin olive oil
• 1 medium leek, pale green and white parts only, rinsed and thinly-sliced
• 1 clove garlic, minced
• 1 c. whole milk
• 3 large eggs
• 3 tbsp. capers, rinsed
• sea salt, to taste
• few grinds freshly-ground black pepper
• oz.4  steelhead trout gravlax, pulled apart into small pieces

1. Butter a 10 inch tart pan with a removable bottom.

   

   A few years ago I was visiting a friend in Atlanta. Upon opening her refrigerator I saw butter wrappers had been saved. This reminds me of my growing up. Now I save my butter wrappers to grease pans.

2.  Preheat the oven to 375° F.
3.  Add the flour, salt, green onions and thyme to a medium mixing bowl. Using a pastry blender or your finger tips, work the butter into the dry ingredients.
   
   
   
   
4.  Add the ice water slowly and stir with a fork until the dough starts to come together and look like wet sand. Test to see if it’s done by gently squeezing a small piece between your fingers: you’re looking for it to hold together and not crumble away. If it seems too crumbly still, add more water, 1 teaspoon at a time.

   

   Roll as thinly as possible. This makes a very crispy pastry. I prefer to use parchment paper than flour on the counter top. The pastry is not so dry.

5.  Roll the dough between two sheets of parchment to 1/4 inch thick. Roll out into a 12-inch circle and fit gently into the pan. Let rest for 15 minutes. Trim away any excess and save the pastry to make crackers. There is no need to dock this pastry. It does not puff up and the holes only allow for leakage of the filling. There is some shrinkage upon baking.
6. RECIPE UPDATE: Because there is shrinkage during baking I have decided it would be better to not trim the pastry. Simply fold it back and trim with scissors and leave it at least 1 inch long all around. It can be trimmed after baking if necessary.
   

   

   Carefully press the pastry into the pan.

   
   

   

   Use the rolling pin to trim the pastry.

7.  Place pan on a small baking sheet. Bake until golden brown, 25 minutes. Set aside while you prepare the filling.
   
8.  In a small sauté pan over medium heat, warm the olive oil until shimmering and sauté the sliced leek until soft, about 5 minutes. Add the garlic and sauté for additional 1 minute. Remove from heat and set aside.
   
9. In a medium bowl, whisk together the milk, eggs, capers, salt and pepper.
   
   
10. Spoon the leek and garlic mixture on top of the crust and lay the pieces of salmon across the top evenly. Then pour the egg mixture on top.
11. Set oven at 350F and bake for 25-30 minutes or until the filling is set. Let cool for 15-20 minutes before slicing. Serve warm or at room temperature.

Roll excess dough very thinly, cut into crackers, dock and top with fleur de sel. Bake 7-9 minutes.

Tourtiere - A Traditional Canadian Christmas

I was inspired to make this tourtiere by More Than Burnt Toast.  At the time I didn't have any pie plates but hers is made in a log form and can be cooked on a baking sheet.  I am invited for Christmas dinner and would like to take something with a Canadian flavour to share.  My friends, Scott and Jayson, have a tradition of making tourtiere every Christmas season.  This is typically served Christmas eve, especially in Quebec.  My homemade green tomato relish will go perfectly with this.

Since I moved to Swift Current I have had many requests for this Christmas treat. Who would have thought?

This can be served warm or at room temperature.  It also freezes well but I'm not sure if you would cook it first or freeze to cook later.  If anyone has done this, perhaps you could make a note in the comments on this posting.  Merci beaucoup!

I have combined a lot of the ideas I have seen in recipes.  I like the added flavour of cinnamon and cloves.  I also liked the way it is cooked in Jean Chretien's recipe.  His recipe cooks the meat for 1 1/2 hours.  This makes a nice fine filling without lumps.  I used my sour cream pastry recipe because it is so easy and tasty, too.  I have used pork and beef, but it can also be made with wild game ground meat.

Tourtiere

1 lb ground pork
3/4 lb ground beef
1 large yellow onion, finely diced
1/2 t ground cinnamon
1/4 t ground cloves
1/4 t black pepper
1 t salt
1/2 t dried thyme
1/2 c beef or chicken broth
2 T breadcrumbs

Put the stock in a large pan or pot and bring to a boil.  Add the pork, beef, onions, and seasonings.  Cook with the lid on until the meat is completely broken down and cooked, about 1 1/2 hours.  Remove the lid and cook until all of the liquid has evaporated.  Add bread crumbs one tablespoon at a time to soak up any oil.  Cool completely before filling the pastry.

Roll the pastry into a rectangle.  Put a strip of filling done the middle and fold the pastry over on the long sides and then fold up the ends.  Trim the excess pastry otherwise it may not fully cook.  Milk can be used to help 'glue' the seams so it doesn't fall apart.  Place on a baking sheet, seam side down.  Cut a few steam vents in the top and decorate with more pastry, if you wish.  Brush with milk.  Bake at 425F for about 20 minutes or until golden in colour.

Sour Cream Pastry

1 1/4 c. cold unsalted butter, cut into 1/2 " cubes

3 1/4 c. all-purpose flour

1 tsp. salt

1 1/4 c. chilled sour cream L

4 to 6 tbsp. ice water

In a bowl with your fingertips, a pastry blender or food processor, blend together flour, butter, and salt until most of mixture resembles coarse meal with remainder in small lumps, roughly the size of peas. Add sour cream and blend just until incorporated. Drizzle 4 tablespoons  water over mixture and mix just until incorporated. Test mixture by gently squeezing a small handful. It should hold together without crumbling apart. If necessary, add enough remaining water, 1 tablespoon at a time. If you overwork or add too much water, pastry will be tough.

Turn mixture out onto a work surface and divide into 4 portions if making pies or one piece if making a log. With heel of hand smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating it on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour, and up to 1 day.

This is my contribution to the Canadian Food Experience this month.

Saskatoon Berry Pie - My Cherished Canadian Recipe

The Canadian Food Experience Project is the brainchild of Valerie at A Canadian Foodie. This is the 4th edition of a yearlong project. This month we have 80 participants. I am blown away by the participation.

My previous posts in this series can be found at these links:
My Earliest Memory of Canadian Food
Regional Canadian Food - SW Saskatchewan 
Local Food Heroes 

This is a re-post of pie I made last Christmas for our family gathering. I had to think long and hard what I would consider my most cherished recipe. As with all cultures around the world, except the most isolated, cuisine evolves. Most recipes have been tweeked and adjusted to fit our lifestyle today.

Then I remembered saskatoon berry pie. This is a recipe that will never change. It will always be the same because it is just perfect the way it is.

I have tried many recipes and this one is the best I have tried. 

I made the pies, frozen them, defrosted in the refrigerator for about 6 hours, then baked as fresh below. 

Serve with homemade vanilla bean ice cream.

Saskatoon Berry Pie 

• 4 cups saskatoon berries
• 3/4 cup sugar, granulated
• 3 tablespoons flour
• 1/4 cup water
• Pastry for double crust pie
• 2 tablespoons lemon juice

1. In a saucepan, simmer saskatoon berries in water for 10 minutes. Add lemon juice. Stir in granulated sugar mixed with flour. 
2. Pour into pastry lined pie plate. Dot with butter. Cover with top crust; seal and flute edges. 
3. Bake in 425F oven for 15 minutes; reduce heat to 350F oven and bake 35-45 minutes longer or until golden brown.

 

Vanilla Bean Ice Cream

4 egg yolks

2 cups half and half cream

1/2 cup sugar

1/2 vanilla bean, split and seeds scraped

Whisk yolks and sugar until lemon coloured.  In a sauce pan scald the cream with the vanilla seeds and bean.  Temper the egg yolks with this hot milk.  Do this by adding a little at a time while whisking the egg yolks.  Eventually you will have added all the milk.  Cook this mixture in a double boiler until thickened.  Cool, strain, churn according to your machine's directions.

The Canadian Food Experience - Local Food Heroes

The Canadian Food Experience Project is the brainchild of Valerie at A Canadian Foodie. This is the third edition of a yearlong project. I can see a cookbook in our future. This month we have 80 participants. I am blown away by the participation.

My Earliest Memory of Canadian Food
Regional Canadian Food - SW Saskatchewan 
These are the links to my previous challenges. My first memory...home made bread. Regional food...flat pie.

And the winner is.....

This month we are highlighting a local food hero. I live in Swift Current, SK. We are almost in the Middle of Nowhere. I say almost because if you drive an hour south you are really in the middle of nowhere. We are 5 hours to Calgary, 3 hours to Saskatoon or 2.5 hours to Regina. South, we are 5 hours to Great Falls, Montana which only has a population of 58,000. In fact there isn't a city in Montana with more than 104,000 people.

One would imagine that our choices for a local food hero might be limited. Not so.

I could talk about Farmer Bill. That is what I call him. Bill purchased an acreage formerly owned by Adolf Heyer. This is an exerpt from the Saskatchewan Agricultural Hall of Fame.

"Adolph Heyer received international acclaim for his work in developing hardy tree fruits. Many of his selections are still being grown on the Prairies. He was born in Lunner, Norway, in 1875 and moved to the United States in 1904. In 1905, he took out a homestead near Neville, Saskatchewan.
Distressed by the lack of trees in the area, he first tried unsuccessfully to transplant young trees from nearby coulees. He obtained his first seedling spruce from Woodstock, Ontario, in 1913 and they thrived. He became so enthused with spruce that by 1918 he had thousands of them. He also planted acres of peonies. These provided a splash of color on what was formerly open prairie."

Bill has continued in Adolf's steps and has a completely organic farm with a multitude of herbs, berries, vegetables, Adolf's apple trees and chickens, turkeys and laying hens.

Or I could introduce you to Val and Bob Newland who raise Black Welsh and other heritage breeds of sheep, practice ethical farming and honour the animal until the end.

I could introduce you to Ron DePauw. He has been the principal wheat breeder at the Semiarid Prairie Research Centre near Swift Current, SK. This is an excerpt from The University of Saskatchewan when he was awarded an Honourary Doctor of Science in 2012.

"Dr. DePauw, a Saskatchewan native, is an outstanding citizen of the province, of Canada and the world. His contributions to the wheat industry of Canada are unparalleled. He has developed over 50 varieties for several classes of spring wheat for Canada. Because of the demanding requirements for quality in Canadian wheats, this is one of the most difficult crops to breed. His varieties have been extremely well received by prairie farmers, typically occupying more than 50 per cent of the seeded acreage. The incremental value of these contributions is estimated to be well over one billion dollars."

My choice for a local food hero are the Peterson's at Tompkins, SK that is less than an hour down the road. They were growing red fife years before it was on the list to sell. Only grains registered could be sold. They held their red fife in granaries for 5 years but were determined that it should be available. Chef Michael Smith buys their red fife flour for his hamburger buns at his Great Canadian Grill at Queen's University, Kingston, ON.















This is a delicious rustic pie using red fife flour.

 

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  Tarte Tatin

This French classic is much easier than making traditional pastry. Take it from stovetop to table.

5-6 Granny Smith apples, peeled, cored and thickly sliced

rind and juice of one lemon

1/2 c. sugar 125 mL

1 c. sugar 250 mL

6 tbsp. butter 90 mL

1/2 tsp. cinnamon 3 mL

1 tbsp. cognac or brandy, optional 15 mL

whipped cream, ice cream and sliced almonds as accompaniments

Mix apples with lemon and 1/2 c. (125 mL) sugar. Let sit for 20 minutes. Drain liquid.

Preheat oven to 425F (230C)

Heat 1 c. (250 mL) sugar and butter in a cast iron skillet until brown and medium caramel in colour.  Remove from heat and add the drained apple to the caramel.  Cook at medium high heat for about 10 minutes, basting with juices. Cover and cook another 10 minutes. Remove from heat. Roll pastry into a circle.  Place crust on top, tucking in the sides. Cut slits to let steam out.

Cook 20 -30 minutes or until crust is golden brown.   Let cool about an hour before serving with whipped cream or ice cream and sliced almonds.

Crust

3/4 c. all purpose flour 190 mL

1/3 c. red fife flour 80 mL

1/2 tsp. salt 3 mL

1 tbsp. sugar 15 mL

1/2 c. cold butter, cut into small pieces 125 mL

2 tbsp. frozen lard, cut into small pieces 30 mL

1/4 c. cold water 60 mL

Add dry ingredients to food processor and pulse to blend.  Add butter and lard and pulse a few times until it is still a little chunky but not as fine as cornmeal.  Gradually add water while pulsing just until the dough comes together. Remove to a floured counter top and gently knead 1 or 2 times. Form into a flattened disk and chill for an hour. Then roll into a circle and top the apples.

Makes 8 servings.

Chai, Moroccan Mint Tea and Small Bites

Cream Tea, High Tea and Afternoon Tea describe formal tea. Cream Tea is served in Devon and Cornwall, England and there is an ongoing feud whether you put the clotted cream or the strawberry jam on the scone first. High Tea means that tea is taken in the dining room and therefore served on high tables.  Tea enjoyed in the garden is called Afternoon Tea and is on low tables.

All these details aside, the common thread is that dainty sandwiches and sweets are served with tea. In this modern era we would be as likely to serve green tea, herbal tea, chai or Moroccan mint tea. Sandwiches are now mini pitas or crostini and dainties might be fruit skewers or mini phyllo tarts.

Medjool Dates stuffed with chevre or feta is drop dead delicious. Garnish with orange zest and it is ready to go. These little pitas are made by quartering the mini pita bread and stuffing with a curried egg salad. Garnish with chopped cilantro.

Mixed Nut Phyllo Tarts

This is much less work than making your own pastry and lighter than purchased unbaked pastry shells. Use any mix of unsalted nuts you have on hand. When working with phyllo pastry, I brush some melted butter on the countertop so the first sheet doesn’t move around.

1 c. maple syrup 

2 eggs, lightly beaten

2 tbsp. melted butter, cooled 

1 tsp. vanilla extract

1 c. coarsely chopped mixed unsalted nuts 

1 pkg. phyllo dough, thawed

1/2 c. melted butter 

Preheat oven to 350 F. In a medium bowl, combine maple syrup, eggs, melted butter and vanilla extract, mixing well. Stir in nuts. Set aside.

Lay out 1 sheet of phyllo pastry on your countertop and brush with melted butter. Set another sheet over the first and brush with melted butter. Repeat until you have 5 sheets of phyllo layered. Cut into 3 inch squares.

Lightly spray a mini muffin pan with oil. Press phyllo squares carefully into the pan. Fill with maple nut filling.

Bake in preheated oven for 10 to12 minutes, or until filling is bubbling and shells are golden. Cool in the pan for a minute or two then remove and cool on rack. Makes about 48 tarts. 

Chai

3 green cardamom pods, lightly cracked open with the back of a spoon

6 whole cloves

1/4 tsp. fennel seeds

1/2 cinnamon stick

1/4 in. slice of fresh ginger 

5 black peppercorns

1 bay leaf

1 tbsp. loose black tea leaves 

4 c. water

1/2 c. half and half cream 

1 to 2 tbsp. light brown sugar, cane sugar or honey, according to taste 

Place spices and herbs in a medium size saucepan. Add water and bring to a boil. Boil for 5 minutes. Remove from the heat and steep for 10 minutes.

Add tea leaves and return to a boil. Reduce heat and simmer on medium for 5 minutes. Add cream and sugar. Stir for about a minute, over low heat, until steaming. Strain and pour into a teapot or cups. This can be made ahead and reheated. It will keep several days in the refrigerator. Makes 2 to 3 servings.

Moroccan Mint Tea  

1 tbsp. loose Chinese gunpowder green tea 

5 c. boiling water 

3 to 4 tbsp. sugar, or to taste 

1 large bunch fresh mint

Put tea in teapot and pour in 1 c. boiling water, then swirl gently to warm pot and rinse tea. Strain out and discard water, reserving tea leaves in pot.

Add remaining 4 cups boiling water to tea and let steep 2 minutes. Stir in sugar to taste and mint sprigs and steep 3 to 4 minutes more. Serve in small heatproof glasses.

The Canadian Food Experience Project - Regional Canadian Food

UPDATE:  CHECK OUT ALL THE CONTRIBUTIONS HERE http://www.acanadianfoodie.com/2013/07/16/the-canadian-food-experience-project-round-up-two-2/comment-page-1/#comment-84469 

YOU WILL BE DELIGHTED WITH THE IDEAS.

Thank you Val at A Canadian Foodie for inspiring us all to explore our Canadian cuisine. For myself it is proving to be a time of naked truth and reflection. I look forward to all the other participants entries this month. Val will post a collection from all 70 participants on her blog on July 15. Do plan a visit. It is so interesting. Our theme this month is 'regional Canadian food'.

Where I now live is not the part of Saskatchewan where I grew up. As a result I become very confused. One would think we are all the same. It isn't so. I cannot believe the subtle differences that a 5 hour drive can make. The subtle differences include the diversity in ethnic cultures, the climate and growing season and as a result the type of farming. After all, we farm in Saskatchewan.

When I moved to Swift Current I became a fast friend with my back door neighbour. She farms, she is a hobbyist photographer and I happen know her son who lives in Calgary. Small world. It is no secret that I love to cook. Soon after meeting my new neighbour I was invited to deliver food to the field as the men were harvesting. Actually, it was their Thanksgiving dinner. Can you imagine a more fitting place to enjoy your Thanksgiving dinner than in field being harvested. Cool.

This was my introduction to flat pie. I have since come to realize that flat pie is common in my new home town. Flat pie is pie made in a sheet pan, hence flat pie, and is easy to take out to the field. The pastry to filling ratio is greater so one must roll the dough very thinly. One day I invited Verdella to teach me how to make this pie. Peaches were in season. We rolled pastry, sliced peaches, sprinkled sugar, baked and ate. Awesome!

Verdella’s Peach Flat Pie

1 pastry recipe

8-10 peaches, peeled and sliced

1 c. sugar, or to taste

3 tbsp. cornstarch

To peel peaches, cut an X on the bottom of the fruit then blanch them in boiling water for about 1 minute and chill in ice water. The peel will come off easily. Slice, remove pit and place in water with 2 tbsp of lemon juice added so they don’t darken.

Roll pastry large enough to cover a 9” x 13”  rimmed sheet pan. Lay pastry over the pan and gently press into place. Drain and toss sliced peaches with sugar and cornstarch. Arrange evenly over pastry. Roll the top crust and place over fruit. Trim pastry if necessary before tucking it under and crimping the edges. Cut vents. Bake at 425 F for 15 minutes and reduce to 350 F and bake 35-45 minutes longer.

Verdella’s Perfect Pastry

5 1/2 c. all purpose flour

2 tsp. salt

1 tbsp. baking powder

1 lb. lard

1 tbsp. vinegar

1 egg, lightly beaten

Cold water

Mix together flour, baking powder and salt. Cut in lard with pastry blender or your fingertips until the mixture resembles coarse oatmeal. In a liquid measuring cup, combine vinegar and egg. Add cold water to make 1 cup in total. Gradually stir into flour and lard mixture. Add only enough to make the dough cling together. Knead gently until it all clings together. Shape into 4 flattened balls or if making flat pie, shape into 2, wrap with plastic and chill 30 – 60 minutes or freeze until use.

This is enough pastry for 2 – 9 inch pies or one flat pie.