Fresh Peach Pie

There is nothing on this earth like a fresh peach grown in Utah. Since I was a child, I have grown up with these delicious orbs. Utah peaches are firm yet soft, sweet, juicy, my mouth just waters thinking about them. My great uncle lives in Brigham City and has an orchard of peaches and pears and every year between August and September my family gathers there to help him harvest and then they all take home some of each. My mom cans them and makes frozen fruit cocktail out of them. I make peach pies and jam. My grandmother used to make peach pie for me - not the cooked fruit kind, fresh fruit.

This year, we were fortunate enough to get some delicious Utah peaches from the Home Storage facility. First thing I did, eat one. Next thing I did, make my favorite pie.

Grandma Cook's Fresh Peach Pie

Ingredients:
6-8 medium sized peaches, peeled and sliced
2 medium sized peaches, peeled and mashed to make 1 cup
3/4 cup water
1 Tbs. lemon juice
1 cup sugar
3 Tbs. cornstarch
1 Tbs. butter
Pinch of salt
Prepared graham cracker crust

Directions:
1. Combined mashed peaches, water, lemon juice, sugar, and cornstarch in medium sized saucepan. Mix well until sugar and cornstarch are fully dissolved. Cook over medium heat util clear and thick, stirring constantly. Remove from heat and add butter and salt. Allow to cool.
2. Fold peaches into cooled sauce. Pour into graham cracker crust and refrigerate until pie is cold (at least 2 hours). Serve with whip cream.

Apple Pie a la Yates

For the year that Jon and I were dating, and then the whole first year we were married, Jon would brag about the apple pies that his Grandma Johnson would make. I hated apple pie growing up because they were always too sweet and mushy for me. I hate canned apples (used for making pies).

Well, the first Thanksgiving that we were married (right after Jocey was born), I endeavored on a quest to make Grandma Johnson's apple pie. Apparently I nailed it because everytime I make this pie, Jon is drooling for the 4 hours it takes to make it and let it cool. The key is to use at least 2 different types of apples, better if it is 3. I hate red delicious because they are too mushy and too sweet. I like to use 3 granny smith, 3 gala, and 2 fujis. Then the pie is a little tart, crisp, just perfect. I'm not going to include my pie crust recipe at this point in time, it's just a standard pie crust.

Apple Pie a la Yates

(with a little help from Grandma Johnson)

Ingredients:
8 medium apples
1/2 cup sugar
1/4 cup flour
1 tsp. cinnamon
1 tsp. nutmeg
Dash of salt
2 Tbs. butter, cut into cubes
Pie crust recipe for 2 pie crusts

Directions:
1. Peel, quarter, core, and thinly slice apples. Place in a bowl and cover with cold water and 1 Tbs. lemon juice to prevent apples from becoming dry, brown, and mushy.
2. Preheat oven to 450 degrees.
3. Make your pie crust, placing one crust in the bottom of a 9 inch pie pan.
4. In a large colander, drain apples. Combine sugar, flour, cinnamon, nutmeg, and salt in a bowl and add apples. Stir to coat apples. Pour apples into crust lined pie pan.
5. Place butter cubes over the apple mixture. Place second pie crust on top of apples, seal crust, and flute. Cut 4 slits in the crust to allow pie to vent.
6. Cover outer edges of pie with aluminum foil, folded over edges to prevent burning. Remove aluminum foil during remaining 15 minutes of cooking. Cook for 40-50 minutes or until mixture is bubbling up through vents. Allow to cool for 2 hours before serving.

Fresh Blueberry Pie

When I was living in Vancouver, I had blueberry pie in a restaurant that was absolutely fabulous! I am not a fan of fruit pies because the fruit is usually soggy and it has too much thick syrup and not enough fruit. So, when I was living in a place where blueberries were in abundance, I had to find a pie recipe that used fresh blueberries and didn't cook all of them. Even Jon, who doesn't like fruit pies either, loved this recipe! It's great with a dab of whipped cream on top.

Fresh Blueberry Pie

Ingredients:
1 prepared 8 inch pie crust, baked and cooled
2 pints fresh blueberries
1 Tbs. flour
1 Tbs. butter, softened
1 Tbs. lemon juice
1/2 cup white sugar

Directions:
1. Pour one pint of the blueberries into the baked pie shell.
2. Combine flour, butter, lemon juice, and sugar. Mix until combined. Add the remaining pint of blueberries and bring just to a boil over medium heat. Berries should begin to pop open.
3. Pour cooked berries of fresh berries. Chill pie before serving to allow syrup to set up.