Eastmont Orchard’s Apple Pie
Mom was always a really great cook. She made wonderful meals and especially great desserts. And since the family grew apples, she perfected a superb apple pie. Start with a good crust! You can make your own or buy a high quality crust and pie pan from the supermarket. A nine-inch pie pan works well. If you make the crust, follow most any recipe (the ingredients are simple) and use Crisco-type vegetable shortening. The main thing to remember is: DO NOT OVER-MIX THE CRUST! The secret to flaky crust is to blend the flour and shortening LIGHTLY, even leaving some little pieces of shortening in the mix.
The next important thing is the variety of apples you use. The very best variety we know of is JONATHAN. It is an old variety grown in abundance in the Midwest. Jonathan has a very distinctive tangy flavor which brings the pie alive. If you can’t find Jonathan, look for the tartest apples you can find. Granny Smith and Braeburn will also work well.
- Peel, core, and slice the apples about 1/4 inch thick.
- Fill the pie shell until it’s mounded pretty high because the apples will “cook down.”
- Mix 3/4 cup of sugar, 1 teaspoon of cinnamon and 1 teaspoon of nutmeg together.
- Pour the mixture evenly over the apples and lightly shake the pie so the mixture falls through.
- Dot the sugar mixture with some butter.
- Dampen the crust edges, place the top crust, and then crimp.
- Cut three or four vents in the top crust.
Bake at 450 degrees for 15 minutes. Lower oven to 375 and bake another 45 minutes or until the crust is dark golden brown. The apple juice may run over so it’s a good idea to place a piece of foil on the rack below the pie. Enjoy!
Eleanor’s Apple Crisp
- Spread 5 cups of sliced and pared apples evenly in a greased 8″ x 8″ x 2″ pan.
- Sprinkle 1/4 cup of water, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt over the apples.
- Mix together 1 cup of sugar, 1/3 cup of butter or margarine, and 3/4 cup of flour.
- Sprinkle this on top of the apples and bake uncovered for 40 minutes. Serves six people.
Apple Spice Cake
- 3-1/4 cups sifted all-purpose flour
- 3 fresh eggs
- 2-1/2 cups sugar
- 2 teaspoons baking soda
- 3/4 cup butter or margarine
- 1-1/2 teaspoons salt
- 5 cups chopped and pared apples
- 1/2 teaspoon ground cinnamon
- 1-1/2 cups chopped walnuts or pecans
Preheat oven to 350 degrees. Combine the flour, sugar, butter (or margarine,) eggs, soda, salt, nutmeg, and cinnamon in large mixing bowl. Mix until blended – it will be very dry. Add apples one cup at a time and mix well. Stir in nuts. Put into a well-greased bundt pan or 10″ tube pan. Bake 1 hour and 15 minutes. Cool in pan 15 minutes and then remove. Dust with confectioner’s sugar.
Baked Peaches with Macaroons
- 3 large peaches
- 4 macaroons (or chopped coconut)
- 3/4 cup Grand Marnier Liqueur
Peel peaches, cut in half, and remove the pit. Remove some fruit from the pit area. Fill the cavity with crumbled macaroons or coconut. Place in a baking dish. Pour Grand Marnier Liqueur over peaches. Bake 30 minutes at 350 degrees. Serve with ice cream or whipped cream.
Fresh Peach Cream Pie
- 2 cups of fresh peaches, peeled and chopped
- 1 unbaked pastry shell
- 1 cup of sour cream
- 3/4 cup of sugar
- 2 teaspoons of flour
- 1/4 teaspoon of salt
- 1/2 teaspoon of almond extract
- 1 egg, beaten
- 3 tablespoons of flour
- 1 tablespoon of sugar
- 3 tablespoons of cold butter
- 3 tablespoons of chopped almonds
Combine sour cream, flour, salt, sugar, almond extract, and beaten egg. Beat 3-4 minutes on medium speed. Fold in peaches. Pour into pastry shell and bake at 400 degrees for 25 minutes. Remove from oven. Combine topping ingredients and sprinkle over top of pie. Bake an additional 10 minutes. Chill and serve. (Recipe from “Jersey Fresh Recipes” at www.state.nj.us)
Frozen Peaches and Cream Mousse
- 3 fresh peaches
- 1 cup dairy sour cream
- 1/4 cup Grenadine Syrup
- 1 quart French Vanilla ice cream
Peel, pit, mash, and drain the peaches. Combine drained peaches, sour cream, and 1/4 cup grenadine syrup. Stir ice cream just until softened; fold in peach mixture. Turn into a 5 cup mold. Freeze firm. Empty the mold onto serving plate and top with extra grenadine syrup if desired. Garnish with additional fresh peach slices.
Frozen Peach Jam
- 2-1/4 cups chopped or blended peaches
- 2 tablespoons fresh lemon juice
- 1 teaspoon of “Fruit Fresh” (canning supplies section of grocery store)
- 1 box “Sure-Jell” fruit pectin (canning supplies section of grocery store)
- 5 cups sugar
- 6 empty one-cup jars w/ lids
Mix first 4 ingredients and let set for 10 minutes. Mix one box of “Sure-Jell” with 3/4 cup water and bring to a boil. Boil vigorously for one full minute. Mix “Sure-Jell” into fruit mixture and stir constantly for 3 minutes. Ladle into jars and put on lids. Let set for 24 hours and then freeze until ready to use. After thawing, keep refrigerated.
Peach Crumb Cake
- 2 cups sliced fresh peaches
- vegetable cooking spray
- 1/3 cup graham cracker crumbs
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 2 teaspoons reduced calorie margarine or butter, melted
Layer sliced peaches in bottom of an 8-inch square baking dish coated with vegetable cooking spray. Combine graham cracker crumbs, cinnamon, and nutmeg in a small bowl; stir well. Add margarine or butter and mix well. Sprinkle graham cracker crumb mixture over peaches and bake at 350 degrees for 30 minutes. You can add sugar or sugar substitute to graham cracker mix. Serve warm or cold. Can be served with “Cool Whip,” whipped cream, yogurt, or ice cream.
- juice from 1/2 lemon (tart) or 1/4 lemon (sweeter)
- 3-oz Rum (light) or to preferred taste
- 1 medium peach peeled and sectioned
- 1 teaspoon sugar
- 1/2 cup chopped ice
Mix contents in a blender. Serve in a 6-oz frosted wine glass. Can be garnished with mint and/or cherry. Makes one daiquiri, can be multiplied.
Fresh Corn Salad
- 8 ears of corn (shucked)
- 3/4 cup of finely diced red onion (about 1 onion)
- 5 tablespoons of cider vinegar
- 5 tablespoons of olive oil
- 3/4 teaspoon of kosher salt
- 3/4 cup of thinly sliced, fresh basil leaves
- Freshly ground black pepper
In a large pot of boiling salted water, cook corn cobs 3 minutes, or until starchiness is just gone. Drain corn and immerse in ice water to stop cooking and to set color. When cool, cut kernels off cobb, cutting close to the cob. In a large bowl, toss kernels with red onion, vinegar, olive oil, salt, and a good amount of pepper. Just before serving, toss in fresh basil. (Recipe from “The Barefoot Contessa Cookbook” by Ina Garten)
Corn, Tomato, and Basil Salad
- 6 small ears of fresh corn (bi-color if possible)
- 2 tablespoons of olive oil
- 6 cloves of garlic, peeled and minced
- 1/4 cup of fresh basil, thinly sliced
- 30 cherry tomatoes, cut in half
- 2 teaspoons of wine or balsamic vinegar
- kosher salt & freshly ground black pepper to taste
Cut corn kernels from cobs. Heat olive oil in a large skillet, over medium to high heat. Add minced garlic. Sauté about 1 minute until it releases the flavor; do not brown. Add corn kernels and sauté until just cooked through, about 4 minutes. Remove from heat. Add half of the sliced basil. Season with salt and pepper. Transfer mixture to a bowl. Cool slightly, stirring occasionally. Stir in tomatoes, vinegar, and remaining basil. Season with additional salt and pepper, if needed. Cover and chill 3 hours or up to 8 hours. (Recipe from “Jersey Fresh Recipes” at www.state.nj.us)
Roasted Summer Vegetables
- 2 yellow summer squash
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 small eggplants
- 1/2 pound of white mushrooms
- 1 large onion, sliced
- 3 tablespoons of balsamic vinegar
- 2 tablespoons of extra virgin olive oil
- 2 teaspoons of thyme
- salt and freshly ground black pepper to taste
Cut vegetables into chunks, about 1 inch in size. Place in a single layer in a low-sided, rectangular baking pan. Drizzle oil over the pieces and, using your hands, rub vegetables to distribute the oil. Drizzle vinegar over all. Season with salt, pepper, and thyme (or any herb your prefer.) Bake, uncovered at 350 degrees for about 1 hour, stirring occasionally, until vegetables are tender. Some vegetables may become caramelized. This can be served hot, warm, or at room temperature. (Recipe from “Jersey Fresh Recipes” at www.state.nj.us)