Tag Archives: Lawrence Farms Orchards

Recipe: Perfect Plum Pie

Picking plums at Lawrence Farms OrchardsWe’re continuing our collection of pie recipes featuring late summer fruits, inspired by a trip to Lawrence Farms Orchards in Newburgh, New York, and the growing popularity of pie dessert buffets at weddings.

Today’s Perfect Plum Pie recipe earns a 5-star rating from reviewers on Food.com. Thank you, Pugly Duckling.

Ingredients for Perfect Plum Pie

Plums at Lawrence Farms Orchards

  • 4 cups sliced plums
  • 1/2 cup sugar
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 tablespoon lemon juice
  • 1 unbaked 9-inch deep dish pie pastry [parve pie crust recipe]

Topping

  • 1/2 cup sugar
  • 1/2 cup flour
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3 tablespoons cold margarine

Directions for Perfect Plum Pie

Eating plum at Lawrence Farms Orchards

  1. In bowl, combine first 6 ingredients; pour into pastry shell.
  2. For topping, combine sugar, flour, cinnamon and nutmeg.
  3. Cut in margarine until coarse.
  4. Sprinkle over plums.
  5. Bake in preheated 375 degree oven for 60 minutes or until golden brown. (May need to cover crust edges with foil during baking to prevent burning.)
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Recipe: Ginger Pear Pie for a Wedding Dessert Buffet (Dairy or Parve)

Ginger Pear Pie RecipeWe’re continuing the pie recipes, inspired by our recent fruit picking trip to Lawrence Farms Orchards in Newburgh, New York and the growing popularity of pie dessert buffets at weddings. In our last post, we offered peach pie.

Today, we present a pear pie enhanced with the flavor of ginger and a crumble top with pecans. The original recipe and the photo come from Delilah Stauffer on allrecipes.com, but we adopted the commenters’ recommendations to use real maple syrup (in place of the original recipe’s corn syrup) and pre-bake the pie crust.

kosher ice cream at Lawrence Farms Orchards New YorkBy the way, did you see Bill’s question in the comment section of the last post? He asked about kosher foods at Lawrence Farms. In addition to the fresh fruits and vegetables being kosher, of course, the farm shop also has a freezer of Klein’s kosher ice creams and flavored ices for the many kosher-keeping families who visit. Yeah!

Ingredients for Ginger Pear Pie

  • 1 9-inch unbaked pastry shell (dairy or parve) [parve pie crust recipe]
  • 3 tablespoons cornstarch
  • 1/4 teaspoon ground ginger
  • 1/2 cup water
  • 1/2 cup real maple syrup
  • 1 teaspoon lemon juice
  • 1/8 teaspoon grated lemon peel
  • 4 large pears, peeled and thinly sliced
  • 1 tablespoon butter or margarine

grape vines Lawrence Farms OrchardsTOPPING:

  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/8 teaspoon ground ginger
  • 1/4 cup cold butter or margarine
  • 1/4 cup chopped pecans

Instructions for Ginger Pear Pie

  1. Pre-bake pie shell according to package directions.
  2. In a saucepan, combine the next six ingredients until blended. Gently stir in pears. Bring to a boil over medium heat, stirring occasionally; boil for 1 minute. Add butter. Pour into pastry shell.
  3. For topping, combine flour, brown sugar and ginger in bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over pears. Bake at 425 degrees F for 20-25 minutes or until topping is golden brown.

TIP: To keep the edge of the pie crust from over baking, cover the crust edge with aluminum foil during the second baking.

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Recipe: Luscious Peach Lattice Pie for a Wedding Dessert Buffet

The peaches are ripe and ready for picking at Lawrence Farms Orchards in Newburgh, New York. So are the pears, plums, and raspberries. Yesterday I took a trip there with my daughters and lots of nieces and nephews, and we came away with baskets of fresh pickings for munching, turning into jams (leave that to Mandy), and baking into pies.

With this profusion of late summer fruit and the growing popularity of pie dessert buffets at weddings, I thought it was time to share some wonderful pie recipes, beginning with a luscious peach pie. This recipe, with a traditional lattice crust top, comes from Deborah Snyder at BonAppetit.com. I did substitute purchased pie crust for Deborah’s homemade crust, because I want to get back outside and enjoy the gorgeous Hudson River Valley. (Today, we’re off to walk across the river on the Mid-Hudson bridge. Beautiful views.)

Ingredients for Peach Lattice Pie

  • 2 purchased roll-out pie crusts [parve pie crust recipe]
  • 1 cup sugar, divided
  • 1/2 teaspoon (scant) ground cinnamon
  • Pinch of salt
  • 3 1/2 pounds firm but ripe peaches, peeled, halved, pitted, each half cut into 3 wedges
  • 1 tablespoon fresh lemon juice
  • 1/4 cup water
  • 2 tablespoons (1/4 stick) unsalted butter
  • 2 tablespoons whipping cream
  • 3 tablespoons all purpose flour
  • 1 egg yolk, beaten to blend with 2 teaspoons water (glaze)
  • 1 tablespoon sugar mixed with 1/4 teaspoon ground cinnamon (cinnamon sugar)

Instructions for Peach Lattice Pie

picking peaches for peach pie recipe at Lawrence Farms Orchards

  1. Prepare the bottom pie crust as directed on the crust packaging.
  2. Line a baking sheet with parchment paper. Roll out second pie crust disk on floured surface to 13 1/2-inch round. Cut into 3/4-inch-wide strips. Chill while preparing filling.
  3. For filling, combine 1/2 cup sugar, cinnamon, and salt in large bowl. Add peaches and lemon juice and toss gently to coat. Let stand 30 minutes.
  4. Meanwhile, stir remaining 1/2 cup sugar and 1/4 cup water in medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 11 minutes. Remove from heat. Add butter and cream (mixture will bubble vigorously); stir caramel until smooth. Strain juices from peaches into caramel; cool to lukewarm.
  5. Preheat oven to 375°F. Add caramel and flour to peaches in bowl; toss gently. Transfer filling to crust, mounding in center.

  6. Arrange 6 dough strips in 1 direction across top of pie, spacing apart. Working with 1 strip at a time, arrange 6 more strips in opposite direction atop first, lifting strips and weaving over and under, forming lattice. Gently press ends of strips to edge of baked bottom crust to adhere. Trim overhang. Brush lattice strips (but not crust edge) with egg yolk glaze. Sprinkle strips with cinnamon sugar.
  7. Bake pie 35 minutes. Tent pie loosely with foil to prevent overbrowning. Continue to bake pie until filling bubbles thickly and lattice is golden brown, about 25 minutes longer. Cool pie on rack.

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