Monthly Archives: August 2019

Cherry Crumb Pie

Earlier in the summer, I bought 7 pounds of tart cherries from nearby Robinette’s Orchard.  Even with a good cherry pitter, it took a while to pit all of the cherries.  But it was worth the time and effort.  I made a couple of pies and I froze the rest for later use.  One of the pies I made was this Cherry Crumb Pie.

There are a few other orchards nearby that grow cherries (mostly the sweet variety) and occasionally I have seen tart cherries at the local Farmers Markets.  But the main cherry production is in the Grand Traverse area.

Cherry trees were planted there in 1852 by Peter Dougherty, a Presbyterian missionary and one of the first European settlers in the Traverse City Area.  As it happened, the cherry trees thrived and today with 3.8 million tart cherry trees.  Michigan produces 70 to 75 percent of the tart cherries grown in the United States.  The primary variety grown is the Montmorency.  This type of cherry is excellent for pies, preserves, and juice.  Source is here.

I did find frozen Michigan tart cherries at a local food specialty store.  Good to know for future pie baking.

Cherry Crumb Pie

  • Servings: 6
  • Difficulty: easy
  • Print

1 refrigerated piecrust (such as Pillsbury)

4 cups tart (sour) cherries
1 cup sugar, divided
4 tablespoons cornstarch
pinch of salt
1 teaspoon almond extract

Crumb Topping
1/3 cup granulated sugar
1/4 cup light brown sugar
1/2 cup all purpose flour
pinch of salt
1/4 cup (1/2 stick) butter
1/2 cup slivered almonds

Preheat the oven to 375 degrees F.

Fit the pie crust into a 9-inch pie pan and crimp as desired.  Refrigerate until ready to add the pie filling.

Toss the cherries with 1/2 cup of the sugar.  Place in a colander set over a large bowl to catch any juices.  Let sit, stirring occasionally until 1/2 cup of liquid has drained from the cherries.

In a large saucepan, combine the remaining 1/2 cup of sugar, cornstarch, and salt,  Add the cherries and the 1/2 cup cherry juice.  Bring to a boil; cook and stir for 2-4 minutes or until thickened.  Remove from the heat; stir in the almond extract.  Set aside to cool to room temperature.

In a food processor bowl, mix the granulated sugar, light brown sugar,  flour, and salt together.  Add the butter and process until the mixture is crumbly; it should still have a dry look to it – don’t over process.  Add the nuts and pulse till coarsely ground.  Set aside.

Pour the cherry filling mixture into the unbaked pie shell.  Sprinkle the almond crumb mixture over the cherry filling.  Place the pie plate on a cookie sheet lined with aluminum foil.  Bake for 45-60 minutes or until the topping is golden brown and filling is bubbling.  If necessary, cover the pie with foil to prevent excessive browning.  Remove the baked pie to a wire rack and cool before serving.

 

Here is a pretty butterfly enjoying the fading Bee Balm.  I feel like our summer is fading as fast as the Bee Balm.

Peach Ice Cream

I think most of us like ice cream.  I nearly always have a store bought variety in my freezer.  But homemade ice cream is so much better.  I have made strawberry ice cream and blueberry swirl in my ice cream maker and loved both flavors.

But, this homemade peach ice cream may now be my favorite.  It is a non custard type ice cream which makes it even easier to prepare.  Even without an egg custard base, it is still rich and delicious tasting.

You can use whole milk or Half and Half, but I recommend the heavy cream.  The heavy cream along with the pureed peaches will result in a silky-smooth homemade ice cream.

I used 1 cup of sugar because the peaches I had were not very sweet.  Less sugar can be used, if desired.

If you can find local grown peaches, that is even better.  I found some Brightstar peaches at nearby Robinettes Orchard that I used for this recipe.

Peach Ice Cream

3 medium sized peaches,  peeled, pitted  and coarsely chopped (about 1 pound)
2 teaspoons lemon juice
2 1/4 cup heavy cream
1 cup granulated sugar
pinch of salt
1/2 teaspoon almond extract

In a medium sized bowl, toss together the chopped peaches and lemon juice.

Place the chopped peaches into the bowl of a food processor fitted with the chopping blade.  Pulse the peaches until pureed. (I had about 1 1/2 cups puree.)  Reserve in the bowl.

In a large mixing bowl, use a hand mixer on low speed to combine the heavy cream, sugar, salt, and almond extract until the sugar is dissolved.  Stir in the reserved peach puree.  Cover and refrigerate 1 to 2 hours, or overnight.

Turn on the ice cream maker; pour the ice cream mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes.  The ice cream will have a soft, creamy texture.  If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.  Remove from freezer about 15 minutes before serving.

Notes:
1.  Makes about 5 cups of ice cream.
2.  I used freezing instructions for the Cuisinart Ice 21 ice cream maker.  You will need to freeze in your ice cream maker according to the manufacturer’s instructions.

I hope everyone enjoys the rest of the summer.  I will leave you with a picture of a young cardinal that was hanging out in the Althea bush in my yard.