Tip, Tutorial, and Pie! Hands2Help 2019 Comfort Quilt Challenge

I recently signed up for Hands 2 Help 2019 Comfort Quilt Challenge, a charity quilt project hosted by Sarah at Confessions of a Fabric Addict. Starting in 2011, this project has provided quilts to over 1450 people! There are five charities to choose from, and I am making a quilt to go to Bernie's Mercyful Quilts. I made a quilt for this project in November 2018 (you can read about it here) and have wanted to do another one, so this is the perfect opportunity. There will be a few linkups in the process to complete a quilt by May 19, and this first one is for "Tips, Tutes, and Tasty Things". It is a way to get to know the participants by sharing one's favorite tip, tutorials, or recipes. I am sharing all three!

My favorite tip: I am a spray baste quilter, and Stephanie Palmer of Late Night Quilter has a great tip for smoother sandwiching that has helped me more than any other tip in quilting. This tip involves using a ruler as a pressing tool. After I spray baste all my layers together, I use an old 6.5 x 12 ruler on the top layer to gently push down and forward, lifting fabric and re-placing if I need to, and press wrinkles to the edge. Sometimes I do this on the floor, but if the quilt is small enough I can do it on my design board. Christa Watson did a guest post at Diary of a Quilter showing this method in MUCH more detail. You can find that link here. Using this method on both front and back of the quilt works beautifully for me!

My favorite tutorial: My first binding was done with the help of Amy at Diary of a Quilter. I used her tutorial and have never done it differently. Amy provides lots of photos and clear instructions. I love her method!

My favorite tasty thing: Cherry pie is my second favorite pie (gooseberry is number one!), and I normally make a lattice top crust for it. I concocted a streusel-topped version, and you can find it right here.

This post is linked to Hands2Help 2019 - Tips, Tutes, and Tasty Things!.

Cherry Streusel Pie

I have a love affair with cherry pie that dates back to my childhood. The recipe I always use for cherry pie is from Betty Crocker's circa 1969 3-ring binder cookbook, because it is the closest in taste to that of the ultimate Pie Queen, my Granny Mitchell. Granny's pies are the standard to which I aspire, and her cherry pie was perfect. This recipe is a streusel topped version. The buttery, cinnamon laced streusel takes the sweet-tart cherry pie to a another level.

My go-to pie crust is from the same cookbook, and I made the 9-inch single crust recipe with butter-flavor Crisco. Hubby, who declared this pie "excellent" in a forceful tone, said it was the best crust he had ever had. Love that man.

For me, the keys to a good flaky-crisp pie crust are to cut the shortening into the flour until it is the size of peas, to add the ice water one tablespoonful at a time, tossing with a fork, to use a very light hand when gathering the dough into a ball, and to handle the dough as little as possible. Butter is the current popular ingredient to use in pie crust, but in my opinion shortening yields a flakier, crisper crust.

After the pie crust is rolled out and carefully placed in the pie plate, I trim off the uneven edges and leave a 1/2 inch overhang, fold the overhang under and press it lightly till it is fairly smooth all around, then crimp or flute the edges.

Cherry Streusel Pie

Crust
1/3 cup plus 1 tablespoon shortening
1 cup unbleached flour
1/2 teaspoon salt
2 -3 tablespoons ice cold water

Whisk together dry ingredients. Cut shortening into dry ingredients with pastry cutter until pieces are size of small peas. Sprinkle ice water over flour mixture one tablespoon at a time, tossing with fork until mixture is moistened. Gather into ball. Place dough on floured surface and shape into flattened round. Roll into approximately 10 inch circle. I keep my pie plate close and loosely roll dough around my rolling pin, then transfer to pie plate and gently unroll it. Trim overhang to about 1/2 inch beyond edge of plate, tuck under and gently press to form even edge. Crimp with fingertips for fluted edge.

Streusel
1 cup flour
1/4 cup brown sugar
1/4 cup sugar
1/2 teaspoon cinnamon
1/2 cup salted butter, melted
1/4 teaspoon vanilla extract

Mix first 4 ingredients in bowl. Add melted butter and vanilla; toss with fork until easily clumped.

Filling
1 cup sugar
3 tablespoons flour
1/2 teaspoon almond extract
2 cans sour cherries (drain but reserve 2 tablespoons liquid)

Toss filling ingredients including reserved liquid together; using spatula to scrape sides of bowl, pour into pie crust. Sprinkle streusel over filling, covering completely.

I bake mine on the next to lowest oven rack; it helps to get the bottom crust nice and brown. Bake at 400 for 15 minutes. Reduce to 375 and bake another 45 – 1 hour or until bubbling. Cover top with foil when crust begins to brown. Let cool on wire rack. Cool before serving.

Layered Peaches and Cream Pie

Continuing my multi-post obsession with peaches, this week I made a layered dessert based on inspiration by my fourth grade teacher's Fresh Peach Pie and the old favorite Four-Layer Dessert.

I found my teacher's recipe while browsing an old church cookbook. I was intrigued by her technique: instead of adding flour, sugar, and spices to the fruit and baking it in the pie crust, she cooked the liquid filling first, added the peaches, placed them in a pre-baked pie crust, and topped it with whipped cream. With this in mind, I made a version of Four Layer Dessert using a cookie crust and substituting a layer of fresh peach filling for the pudding layer. The result was a cool, summery treat reminiscent of peach pie but without a pastry crust . My hubby is not a fan of cooked peaches. This dessert, with juicy bites of peaches, tangy cream cheese, fluffy cream, and a not-too-sweet crumb crust, made him go back for seconds.

Layered Peaches and Cream Pie
Inspired by Mrs. Shimp
Serves 4-6

Crust
12 Keebler Sandies or other shortbread cookies
1 tablespoon brown sugar
1/2 teaspoon cinnamon
2 tablespoons salted butter, melted
2-4 tablespoons peach preserves, melted and reserved until crust is cooled

Filling
3 peaches or nectarines, diced or small slices
1/2 cup sugar
1 tablespoon lemon juice
1-1/2 tablespoons flour
1 tablespoon brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon salted butter
1 teaspoon vanilla

Cream Cheese Layer
8 oz cream cheese, softened
1/2 cup powdered sugar
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1 cup Cool Whip

Topping
Cool Whip or real whipped cream and a light sprinkle of cinnamon

Preheat oven to 350F. Place cookies into bowl of food processor and process until crumbs form. Place in bowl and mix with brown sugar, cinnamon, and salted butter; press mixture into 7-inch X 11-inch baking pan or 9 inch pie plate. Bake 8 minutes or until golden brown. Cool on wire rack. When crust has completely cooled, brush melted peach preserves onto crust.

Combine peaches, sugar, and lemon juice in bowl and let macerate for one hour. Meanwhile place cream cheese and powdered sugar in bowl of electric mixer and mix until smooth; add extracts and mix until combined. Add Cool Whip and mix on low speed till incorporated. Spread mixture over crust and refrigerate.

When peaches have finished macerating, drain, reserving juice. Add water to juice if needed to measure 1/2 cup of liquid. Place peach juice with flour, brown sugar, cinnamon, and nutmeg in small saucepan over low heat and whisk until smooth and bubbly. Add butter and vanilla, stir; remove from heat and let cool for a few minutes. Add peaches, stirring to combine, and let cool to room temperature. Spread over cream cheese layer in pan. Top with more Cool Whip or freshly whipped cream and a sprinkle of cinnamon. Refrigerate until serving.

Linking to These Chicks Cooked Link Party



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Miz Helen's Full Plate Thursday

Rhubarb Strawberry Crisp

If a ferocious hail storm, dozens of state-wide tornadoes, funnel clouds and sirens weren't convincing, the fresh vegetables and fruits available this month at the Oklahoma Food Coop made it clear that spring has come to Oklahoma. Peach Crest Farm, a certified organic farm, offered rhubarb and strawberries. Having little experience with rhubarb, I was curious to see what all the fuss is about. Using a recipe from my trusty old Betty Crocker cookbook as a guide, I combined it with the strawberries, which were red and juicy and magnificent.

As I diced the rhubarb, I tasted a bite of it--it was crisp and mouth-puckeringly tart. I was surprised at how tender it became when baked. The fusion of sweet strawberries with tart rhubarb and cinnamon streusel topping was luscious. I loved the combination so much that I would like to grow rhubarb and strawberries in my garden next year!


Rhubarb Strawberry Crisp
adapted from an old Betty Crocker recipe

1 cup chopped fresh rhubarb
2 cups halved fresh strawberries
(or use any combination to make 3-4 cups of fruit)
1 teaspoon vanilla

Toss fruit and vanilla and place in 8 X 8 inch or 11 X 7 inch baking pan sprayed with baking spray.

3/4 cup flour
3/4 cup brown sugar
1/2 cup white sugar
1 teaspoon cinnamon
1/3 cup (5 tablespoons) salted butter

Place flour, sugars, cinnamon, and butter in food processor and process until mixture starts to clump together. Sprinkle mixture evenly over fruit.

Bake in 375 degree oven for 40 minutes, or until top is browned and fruit is bubbling up through the topping.

My 97 year-old Mom told me that Granny used to grow rhubarb and mix it with apples from her Missouri orchard to make a delicious pie or cobbler. I would love to try that combination next time.

Crumb-Topped Fresh Peach Pie

There is never a better time to make peach pie than when fresh peaches from Porter, Oklahoma are in season.

I used my old stand-by, Betty Crocker's Cookbook, and modified her Fresh Peach Pie recipe to accommodate a crumb crust. Instead of trimming and crimping the edge of the crust, I left on the excess and pulled it up over the peaches, crostada-style.

Fresh Peach Pie
Pastry for 9-inch One-crust Pie, unbaked
5 cups sliced fresh peaches (about 9 medium)
1 teaspoon lemon juice
1/2 cup brown sugar, packed
1/4 cup white sugar
1/4 cup flour
1/2 teaspoon cinnamon
pinch of salt

Crumb topping:
1/4 cup brown sugar
1/4 cup white sugar
1/2 cup flour
1/2 stick (1/4 cup) salted butter
1/2 teaspoon cinnamon

Mix together crumb topping ingredients, pour into bowl of food processor, and pulse until mixture forms clumps. Set aside.

Heat oven to 425 degrees. Prepare pastry. Mix peaches and lemon juice. Stir together sugars, flour, cinnamon, and pinch of salt. Mix with peaches. Turn into pastry-lined pie pan. Sprinkle with crumb mixture until peaches are covered. If desired, cover edge of pie crust with 3 inch strip of foil to prevent excessive browning; remove during last 10 minutes of baking.

Bake 35 to 45 minutes, or until crust is brown and juice bubbles up through crust.

Pecan Pie - State Pie of Oklahoma

November, fresh Oklahoma pecans, and the approaching holidays make me crave pecan pie. Living in a state that not only holds the record for the world's largest pecan pie but also includes pecan pie in its official state meal impresses upon me a sense of responsibility to bake and eat as many versions as possible.

As a child who disliked nuts in my food, when I was served pecan pie I carefully pried off the top layer of nuts and ate only the rich custard filling and crust. Now I can't imagine leaving off that sweet layer of crunchy goodness.

I purchased pecans through the Oklahoma Food Coop from Sandy Creek Farms. Small, sweet, and crisp, these Oklahoma native pecans have a high oil content, and baking with them brings out their buttery richness. I toasted them in the oven for a few minutes to further enhance their flavor.

The folks at Sandy Creek included this recipe with their pecans:

Sandy Creek Farms Pecan Pie
1 cup waffle or corn syrup
1/3 cup sugar
3 eggs
4 tablespoons melted butter
1 cup pecans
1 teaspoon vanilla

Heat syrup and sugar until sugar is dissolved. Beat eggs slightly; gradually pour in hot syrup as you continue beating. Add butter and pecans. Add one teaspoon vanilla if corn syrup is used. Pour into an unbaked 9-inch pie shell and bake at 350 degrees for 40-50 minutes.

Oklahoma Fresh Peach Pie

Nothing says Oklahoma in the summer quite like a fresh peach pie. With fresh peaches from a farmer's market and an old Betty Crocker cookbook, nirvana is achieved.

The town of Edmond has a Farmer's Market on Wednesdays and Saturdays, and farmers from all around the state bring freshly picked fruits, vegetables, and berries. In spite of my late morning appearance, vendors still had ample supplies of irresistibly succulent produce for me to gaze upon. I had to draw the line at carrying a watermelon around, but far too many fragrant, rosy peaches and red, sun-warmed tomatoes - all from Guthrie, a town just north of Edmond - found their way into my bag.

The tomatoes became star ingredients for sandwiches and salads. The peaches that didn't get eaten out of hand over the sink were pie-worthy.

Oklahoma Fresh Peach Pie
Modified from the original Betty Crocker recipe

Pastry for a 9-inch 2-crust pie, unbaked
5 cups sliced fresh peaches
1 teaspoon lemon juice
1 cup sugar (to start, but adjust for the sweetness of your peaches)
1/4 cup flour
cinnamon to taste (I used 3/4 teaspoon)
1 teaspoon vanilla
2 tablespoons butter, diced

Heat oven to 425 degrees. Mix peaches, lemon juice, and vanilla. Whisk together flour, sugar, and cinnamon; stir into peach mixture. Pour into pastry-lined pie pan and dot with butter. Cover with top pie crust (cut slits in it) or lattice crust; seal and flute edges.

Bake 15 minutes at 425, then reduce to 375 and continue to bake another 30-35 minutes or until filling is thickly bubbling through slits or lattice in crust. Edges of pie crust may need to be covered with an aluminum foil strip to prevent excessive browning.