Strawberry Kiwi Pie
Pastry for one 9” pie shell – bake and cool
Filling – ingredients
1 package (125 grams) light cream cheese, softened
¼ cup sifted icing sugar
2 tablespoons light sour cream
1 teaspoon vanilla
2 kiwi fruit, peeled and thinly sliced
3 cups strawberries, hulled and sliced
⅓ cup red currant jelly, melted
Method
Beat together the cream cheese, icing sugar, sour cream, and vanilla until smooth.
Turn into your baked and cooled pie shell. Chill 3-4 hours.
Just before serving, arrange the kiwi slices over the filling, then place strawberries on top. Spoon melted jelly over berries.
Chill 15 minutes.
Kathleen (Cosgrove) MacDonald
Mum’s Blueberry Grunt
When the blueberries start to bubble, it sounds like a grunt – so goes the name.
Ingredients
2 cups blueberries
2 tablespoons butter
Dash of ground nutmeg (1/4 teaspoon)
1 cup water
1 cup sugar
Bring the above to a boil in a large saucepan.
1 cup flour
½ teaspoon salt
1 tablespoon sugar
2 teaspoons baking powder
2 tablespoons shortening
½ teaspoon vanilla
½ cup milk
Cut the shortening into the flour and other dry ingredients. Add vanilla and milk. Mix well. Drop by spoonfuls, the second mixture into the first, cover and steam 15 minutes. Do not lift the cover while cooking.
Adrien Doucette
Sour Cream Strawberry Rhubarb Pie
Pastry for a large pie, unbaked
Filling:
3 to 3½ cups of cubed rhubarb
1½ cups sliced strawberries
1½ cups white sugar
⅓ cup flour
1 cup sour cream
Topping:
½ cup flour
½ cup brown sugar
¼ cup soft butter
Method
Preheat oven to 450 F.
Arrange strawberries and rhubarb in the unbaked pie shell.
Mix the sugar and flour; blend in the sour cream, and pour this mixture evenly over the fruit.
Blend the topping ingredients until crumbly; sprinkle the crumbs over the strawberry/rhubarb.
Bake for 15 minutes, then at 350 F for 30 minutes until the fruit is tender, the filling is set and the crumbs are golden.
Note: I often put the fruit in a greased casserole instead of using pastry.
Doreen Gruer
Strawberry Scones with Lemon Glaze
Ingredients
3¼ cups (390 grams) all-purpose flour
¾ teaspoon salt
tablespoon baking powder
½ teaspoon baking soda
⅓ cup sugar
1 tablespoon lemon zest
1 stick (113 grams) unsalted butter, VERY cold and cut into tiny pieces
1 large egg, beaten
¾ cup (170 grams) heavy cream
1 tablespoon freshly squeezed lemon juice
1 cup fresh strawberries, roughly chopped
For glaze:
2 tablespoons fresh lemon juice
1 cup confectioners’ sugar, sifted
Instructions
Heat oven to 425 F. Line a large baking sheet with parchment paper; set aside.
In a large bowl, mix flour, salt, baking powder, baking soda, sugar, and zest.
Cut the butter into small cubes then work it into the mixture (using your fingers) until it resembles a coarse meal.
In a small bowl, whisk together the egg, cream, and lemon juice, then add to flour and butter. Use the fork to stir everything together until just moistened.
Add strawberries and gently stir into dough. Don’t worry if some of the berries break up a bit or don’t stick in the dough; just shove them back in.
Empty the loose dough out onto a clean, floured work surface, then shape the dough into an 8-inch circle.
Cut the dough into 8 wedges and carefully transfer to the prepared sheet.
Bake for about 18 to 20 minutes, or until light golden brown.
Cool for 10 minutes, then make the glaze.
For the glaze:
In a small bowl whisk together the lemon juice and confectioners’ sugar. Drizzle over warm scones and serve at once.
Deborah Rennie
