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Tag: dessert

Three fave kosher fruit pies

Three fave kosher fruit pies

Blueberry Bottom Pie is garnished with blueberries and fresh mint. (photo from pxfuel.com)

When I think of summer, I think of fresh fruit. When I think of fresh fruit, I think of pies. Early pies may have originated with Egyptian cakes and ancient Greek pasties filled with fruit. According to Wikipedia, Medieval England had sweet pies, but they were called tarts, and fruit pies were unsweetened, because sugar was a rare and costly “symbol of wealth.” Also according to Wiki, a pie could have a number of items as its filling, but a pastry would have only a single filling. Fruit pie recipes began appearing in the 15th century. Here are recipes for three of my favourite fruit pies.

PEACH PIE

1 1/2 pounds seeded, sliced peaches
1 cup sugar
2 tbsp unsalted butter or margarine
2 tbsp flour
2 large eggs
pinch nutmeg
nine-inch crust (bought or homemade)

  1. Preheat oven to 350°F. Prepare a nine-inch pie plate with dough.
  2. In a bowl, mix together sugar, butter or margarine, flour, eggs and nutmeg.
  3. Arrange peaches in piecrust. Pour batter over them. Crimp edge of crust.
  4. Bake 50 to 55 minutes or until just set.

BLUEBERRY BOTTOM PIE

2 packages vanilla pudding
1 1/4 cups milk or non-dairy creamer or soymilk
1 1/2 cups pureed blueberries
1/2 tsp cinnamon
2 tsp grated lemon rind
1 baked nine-inch pie shell
3 1/2 cups kosher whipped topping
blueberries and mint leaves for garnishes

  1. Check to make sure which vanilla pudding dissolves with non-dairy creamer or soymilk. Combine one package pudding and a quarter cup milk or non-dairy creamer or soymilk, blueberries and cinnamon. Cook until mixture comes to a full boil. Pour into crust and chill.
  2. Prepare remaining pudding and milk or non-dairy creamer or soymilk. Add one teaspoon lemon rind. Pour into bowl, cover with plastic wrap and chill about one hour.
  3. Fold in one cup whipped topping to refrigerated mixture and spoon over blueberry layer.
  4. Combine remaining whipped topping with remaining lemon rind and spoon over filling. Freeze one hour or refrigerate three hours.
  5. Garnish with blueberries and mint leaves before serving.

FAUX CHERRY COBBLER
(Cobblers generally have a dough-like topping dropped on top of fruit. This cobbler is more like a pie).

2 cups pitted cherries
1 cup sugar
1 cup flour
1 1/2 tbsp baking powder
1 cup milk or soymilk
2 1/2 tbsp melted butter or margarine
brown sugar

  1. Preheat oven to 350°F. Grease a square baking dish.
  2. Combine flour, sugar and baking powder in a bowl. Add milk and melted butter or margarine. Pour into a greased baking dish.
  3. Scatter pitted cherries over batter. Sprinkle the top with brown sugar. Bake for about an hour.

Sybil Kaplan is a journalist, lecturer, book reviewer and food writer in Jerusalem. She created and leads the weekly English-language Shuk Walks in Machane Yehuda, she has compiled and edited nine kosher cookbooks, and is the author of Witness to History: Ten Years as a Woman Journalist in Israel.

Format ImagePosted on July 10, 2020July 9, 2020Author Sybil KaplanCategories LifeTags baking, blueberries, cherries, dessert, food, fruit, kosher, peaches, recipes
Rosh dessert favorites

Rosh dessert favorites

Apple clafouti (photo by Barry A. Kaplan)

From Sybil Kaplan: A couple of years ago, I discovered clafouti, the French dessert of fruit, covered with a batter, baked and served warm. What I loved most was that it was good year around, it could be made pareve and it looked elegant.

MASTER CLAFOUTI
Works for peaches, plums, nectarines, cherries, pumpkin, pears, apples. Makes six to eight servings.

1 cup non-dairy creamer or pareve whipping cream (with/without sugar)
1/3 cup sugar (or substitute)
4 large eggs
1 tbsp vanilla
1/2 cup flour

Preheat oven to 350°F. Butter a baking dish or deep glass pie plate. Place non-dairy creamer, sugar, eggs, vanilla and flour in a blender or food processor and blend until smooth. Place fruit overlapping in bottom of baking dish. Pour batter on top. Bake 30-40 minutes. Serve warm or at room temperature.

APPLE CLAFOUTI
6 apples
1 cup non-dairy creamer or pareve whipping cream
1 tbsp brandy
1/4 cup raisins
4 eggs
1 tbsp vanilla
1/2 cup flour 

Follow directions for master clafouti. Makes six servings.

CLAFOUTI WITH PEACHES
6 large sliced peaches
2 1/4 cups non-dairy creamer or whipping cream
3 eggs
3 egg yolks
1 1/2 tsp vanilla
6 tbsp sugar
cinnamon

Grease baking dish. Preheat oven to 350°F. Place peach slices in baking dish. Whisk together non-dairy creamer, eggs, egg yolks, vanilla, sugar. Pour over peaches. Sprinkle on cinnamon. Bake 30-40 minutes until knife inserted in centre comes out clean. Makes six servings.

photo - Plum cake
Plum cake (photo by Frank Vincentz via commons.wikimedia.org)

From Esther Tauby: This is a Rosh Hashanah cake that my Aunt Rose made up and my mother always makes for the holidays – as do I. Enjoy!

PLUM CAKE
2 cups flour
1 1/2 cups sugar
1/2 cup oil
3 eggs
2 tsp baking powder
1/2 cup water
1 tsp vanilla
6-8 prune plums
pinch of salt

Cream oil and sugar. Add eggs, beat well. Add flour, baking powder, salt, then vanilla. Use Pam or cover nine-by-13 cake pan with foil or parchment. Pour in half the batter. Cut plums in half lengthwise, place face down in batter. Cover with rest of batter. Bake at 325°F until golden brown, about 30 minutes.

Format ImagePosted on September 19, 2014September 23, 2014Author Sybil Kaplan / Esther TaubyCategories Celebrating the HolidaysTags clafouti, dessert, plum cake
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