Name: Southern Fried Apple Hand Pies
Prep time: 30 min
Cook time: 3 min
Total time: 33 min
Yield: 12 pies
Ingredients: Pie filling:; 5 medium/large apples (Honeycrisp); 3 tablespoons unsalted butter; 2 tablespoons brown sugar; 1/4-1/2 cup granulated sugar; 1 tablespoon cornstarch; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; Homemade pie crust or biscuit dough

Southern Fried Apple Hand Pies

April 28, 2018 by Jessica Robinson 27 Comments

These Southern Fried Apple Hand Pies are easy to make using either homemade or store bought pie crust or biscuit dough. Make them the day before and fry them up fresh in the morning for a wonderful treat!

What is a hand pie?

When we moved to North Carolina, a local gentleman asked me to make something called “Apple Jacks.” These yummy Southern Fried Apple Hand Pies are small pieces of dough with a dollop of apple filling, then crimped and fried. They are an old-fashioned tradition here in the South. Fresh out of the fryer, they are beyond delicious.

Do I have to make homemade pie crust?

I make them using homemade pie crust. But if want to fuss with homemade crust you can use Pillsbury refrigerated biscuit dough or refrigerated pie crust. Doing a little research, I found that many old-time Southern cooks made these little hand pies with biscuit dough. But, I think you’ll love them with the pie crust. Years ago, when ladies made these, they certainly were not using store-bought crusts. First off, they likely did not have the disposable income that many of us have today nor did they have access to convenience products such as these. Traditionally, making these sort of apple pies, they would have used dried apple pieces, mixing those with water, sugar and cinnamon to make sort of an thick apple sauce.

What type of apples are good for hand pies?

I personally love a combination of Granny Smith and either Macoun or Macintosh. This brings the perfect amount of texture and flavor.

Can I make the pies ahead of time?

Absolutely! I make them the night before and slightly overlap them on a half sheet pan lined with parchment paper. Loosely cover the entire sheet pan with plastic wrap and place in the fridge. This also makes the pie dough super cold when you fry them, helping them become perfectly flaky.

You can even freeze them. Thaw in the fridge, uncovered. If you leave them covered with plastic wrap after being frozen, they end up with too much condensation. So just remove the plastic wrap and they’ll thaw perfectly overnight.

Make a big batch of the apple filling and let it cool completely. You can even make this a few days ahead of time to save time! I like to make it the night before I assemble apple hand pies, so it’s completely cooled and ready to go!

As you create each apple hand pie, place them on a half sheet pan lined with a piece of parchment paper. I will typically overlap them just a tad and be able to fit about 5-6 hand pies in each row, with a total of 3 rows per sheet pan. Cover them loosely with plastic wrap and get that tray in the fridge right away! You’ll fry them right out of the fridge, which keeps the hand pies super cold and will help you to achieve a very flaky crust!

I’d love to hear from you!! Please leave a star rating in the comments and let me know how you loved these hand pies!

5 from 19 votes

Southern Fried Apple Hand Pies

Prep Time 30 minutes

Cook Time 3 minutes

Total Time 33 minutes

Servings 12 pies

Author Jessica Robinson

Ingredients

Pie filling:
5 medium/large apples Honeycrisp
3 tablespoons unsalted butter
2 tablespoons brown sugar
1/4-1/2 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Homemade pie crust or biscuit dough

Instructions

Peel, core and chop the apples into small pieces. Melt the butter in a 10-12 inch fry pan. Cook the apples over medium heat for about 15-20 minutes or until soft. Sprinkle with brown sugar and sugar while they cook. Stir with a wooden spoon occasionally, making sure they do not burn. Sprinkle with cornstarch once they are almost done and let cook to thicken the apples and juice.
Remove from the heat and add the cinnamon, nutmeg and stir to combine. Let the pie filling cool completely.
Roll out your biscuit dough or pie crust on a lightly floured surface, into 4-6 inch ovals, about 1/8-1/4-inch thick. Scoop about 1 tablespoon or so of the cooled pie filing in the center of each round. Fold over, lightly press down on the filling and the edges. (Lightly wet edges with water, using your fingertip if needed) Crimp the edges of the dough with a floured fork. Place uncooked pies on a half-sheet pan which is lined with parchment paper.
Fill a fry pan with about 2-3 inches of canola oil. Heat the oil until very hot. Place only a few hand pies in the hot oil at a time, as to not overcrowd the pan or let the oil cool. Fry until they are brown on both sides, about 3-4 minutes. Remove from the hot oil and let drain on paper towels on a half-sheet pan. Sprinkle with granulated sugar or dust with powdered sugar while they are still warm.
These are best served warm.

A Farmgirl’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

Strawberry Rhubarb Pie Recipe

April 25, 2018 by Jessica Robinson 7 Comments

Looking for Grandma’s Strawberry Rhubarb Pie Recipe and can’t find it?! Try my recipe using simple ingredients and homemade pie crust.

Can you freeze rhubarb?

Growing up, rhubarb grew along the entire edge of our vegetable garden. We picked rhubarb, washed, cut, and froze it all the time. Yes, you can freeze rhubarb! That way it stays fresh and you’ll have a freezer full to do what you want, jams, pies, etc.

Now that we’re in North Carolina, rhubarb, unfortunately doesn’t grow in our area. But, luckily there’s quite a few transplanted Yankees and some of the grocery stores carry it!

Strawberry season has arrived, so I thought what better way to celebrate these sweet, juicy beauties that to make a Strawberry Rhubarb Pie! Strawberries are plump and so sweet right now!

If you’re looking for a homemade pie crust recipe, you’ll find it here:

Homemade Pie Crust Recipe

Don’t feel intimidated by homemade pie crust. It’s really not that hard. Just keep your ingredients cold and don’t over work the dough. It’s as simple as that! Don’t you just love a pretty lattice crust?! I put a braid down the center of the pie for a little something extra. But still simple.

Baking a pie in cast iron:

Have you ever baked a pie in cast iron? Don’t be afraid, it’s quite simple! Just spray the bottom of your cast iron with some cooking spray or rub a little canola oil on with a clean paper towel. Then add your bottom crust, filling, top crust, egg wash, and bake. Simple! The bottom crust comes out perfectly. After you eat the pie, simply wash the pan, dry, and oil.

If you love this Strawberry Rhubarb Pie be sure and check out my other great recipes!

Strawberry Rhubarb Lemonade

Homemade Strawberry Lemonade

Old Fashioned Strawberry Shortcake

Do you love my recipes?! Be sure and leave a comment with a star rating! I’d greatly appreciate it and love to hear from you!

Make this delicious homemade Strawberry Rhubarb Pie with lattice crust. #recipe #strawberryrhubarb #pie #castironrecipes #strawberries

5 from 4 votes

Strawberry Rhubarb Pie Recipe

Looking for Grandma's Strawberry Rhubarb Pie Recipe and can't find it?! Try my recipe using simple ingredients and homemade pie crust.

Course Dessert, Desserts

Cuisine American, Southern

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 10 people

Author Jessica Robinson

Ingredients

4-5 cups sliced strawberries
6-7 stalks rhubarb sliced about 1-inch thick
1/3 cup instant tapioca
1 cup granulated sugar adjust based on how sweet your strawberries are
2 tablespoons lemon juice
Sprinkle of ground nutmeg
Homemade or store bought pie crust

Instructions

Combine the strawberries, rhubarb, sugar, lemon juice, and instant tapioca in a large bowl.
Lightly Grease the inside of a 10 or 12-inch cast iron skillet. Place your bottom crust, and trim your edges. Add the strawberry and rhubarb mixture. Add the top crust. Roll under your edges and pinch the crust with your fingers or a fork. Gently brush with egg wash and sprinkle with granulated sugar. Place the pie on a half sheet pan lined with parchment paper.
Bake in a preheated 400 degree Fahrenheit oven for about 1 hour. Let cool completely before slicing.

Old Fashioned Blackberry Pie

March 6, 2018 by Jessica Robinson 20 Comments

Old-fashioned Blackberry Pie will make you remember your grandmother’s baking. Made with homemade or store bought pie crust and fresh blackberries.

Are you ready for a simple and delicious homemade dessert? Intimidated by making pie crust from scratch? Fear no more! I’ll walk you through the steps so you can master the art of pie making! Old-Fashioned Blackberry Pie is one of our favorites. Probably because we used to grow blackberries on my parents farm and pies were part of daily life for our family.

I typically bake all of my pies in a Lodge 10-inch cast iron skillet. Occasionally I’ll make mini-pies in the 5-inch or 6-inch skillet. Those are the perfect size for individual desserts. However, this time around I decided to go the traditional route and bake this delicious Old Fashioned Blackberry Pie in a vintage Polish pottery pie dish that was my mom’s.

Tips on making homemade pie crust:

To make your life easier, make your pie crust the night before and plop it in the fridge until the next day. I’m an old-fashioned kinda girl and while I love my food processor, I prefer to make pie dough by hand. I find this method to be better and makes a much flakier crust. The more you handle pie dough, the more tough it will become.

Place your berries in a bowl and toss them gently with granulated sugar, lemon juice, tapioca, and a sprinkle of nutmeg. Set aside while you roll out your pie dough. Most importantly, you’ll want to make sure to keep your pie dough cold. Should it warm up too much while you’re working, simply place it back in the fridge for a bit.

How to make a lattice style crust:

Roll out a piece of pie dough. Then cut into strips either using a small pizza cutter or pastry cutter. Here I used a simple cutter, occasionally I’ll use a pasta cutter that will give you a crimped edge. That’s pretty too when you’re looking to make your pie a little more fancy.

Lay strips of pie dough going the same direction over the entire pie. Then fold back every other piece of dough and weave in another strip of pie dough going the opposite direction. Continue this process until you have completed the entire pie. Fold under the edges and crimp. Then brush with egg wash and bake in a preheated 400 degree oven for about 1 hour or so.

How to keep your pie crust from burning:

My mom always covered the pie part way through the baking process with a piece of aluminum foil with a little slit cut out of the center. So, I do the same with all of my pies. This helps the pie continue to bake without burning the crust. We were raised to use what we had, no fancy gadgets needed.

Let me know all your pie crust questions and concerns! Love to hear what flavors of pies are traditional in your family. As always, happy baking! Thanks for stopping by and hope to have you back soon!

Spring will bring many fresh, ripe berries to pick and enjoy. Try them in homemade Old Fashioned Strawberry Shortcake.

Or try your hand at some homemade Mixed Berry Jam. One of my absolute favorites!

Do you love my recipes?! If you have a moment, leave a comment with a star rating.

5 from 11 votes

Old Fashioned Blackberry Pie

As simple as pie! This old fashioned blackberry pie is delicious and simple to make.

Course Desserts

Cuisine American

Prep Time 20 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 30 minutes

Servings 10 people

Author Jessica Robinson

Ingredients

5-6 cups fresh blackberries
3/4-1 cup granulated sugar
1/4 cup instant tapioca
2 tablespoons lemon juice
1/2 teaspoon ground nutmeg

Pie Crust

3 cups all-purpose flour
2/3 cup lard
3 tablespoons butter cold, cut up
1 teaspoon salt
1/4 cup ice water

Instructions

Pie Crust

In a large bowl, combine the flour and salt. Cut in the lard and butter pieces using a pastry cutter, until you have small pea size pieces. Incorporate a little water at a time, until your pie crust comes together. Do not overwork the dough or the pie crust will be tough.
Place the pie crust into a large Ziploc bag and refrigerate for several hours or overnight.

Blackberry Pie

In a large bowl combine blackberries, sugar, instant tapioca, lemon juice, and ground nutmeg. Set aside. (adjust the sugar based on how sweet or tart the berries are)
On a lightly floured surface roll out the bottom pie crust. Place into a 9-inch glass pie plate or 10-inch cast iron skillet. Spoon the berry mixture into the pie shell.
On a lightly floured surface, roll out the bottom pie crust and place on top of the berries. Slice air a few vents in the top of the crust. Or roll out the top crust and slice long pieces with a small pastry cutter or pizza cutter. Place pieces one way, then weave crust pieces the opposite direction. Continue until the pie is covered with pie crust. Brush with egg wash and sprinkle with granulated sugar.
Place the pie on a half sheet pan lined with parchment paper. This will help contain the mess. Bake in a preheated 400 degree F oven for about 1 hour. Once it is browned nicely, cover with a piece of aluminum foil with an air vent cut out of the top. This will keep the pie from becoming too brown while continuing to cook and still let air vent. Bake until the pie filling is bubbling. About 1 hour 10 minutes total.
Remove the pie from the oven. Let cool completely before slicing.

Best Ever Homemade Apple Pie

February 10, 2018 by Jessica Robinson 6 Comments

All American dessert is Best Ever Homemade Apple Pie. Baked in a Lodge cast iron skillet and using seasonal, locally grown apples.

Growing up on a small farm, we always had homemade pies for dessert. My dad is French Canadian and it’s a fact, you must serve bread with dinner and have dessert. After I got married, we moved 6 miles away into our first house. And, I remember he was lost after I moved out. Because I always cooked dinner. So, several times a week he would join us for dinner. And if it was last minute, I’d scramble to whip up something for dessert. Because, you could be for certain he’d expect dessert! Inspired from my rural upbringing, you’ll want to try the Best Ever Homemade Apple Pie. This all-American dessert is a must in our household!

At my parent’s farm, we pretty much used the sugarhouse kitchen exclusively and hardly ever cooked or baked anything in the farmhouse. If you’re wondering what a sugarhouse is, it’s where we boil down sap that comes from maple trees and make it into pure maple syrup. I had baked an apple pie in the sugar house and carried it into the house for dinner, straight out of the oven. And, dropped it on the mudroom floor. That was heart breaking!

Now, traditionally we always baked apple pies or any sort of pie in a glass pie dish. But, over the last few years, I’ve found that there’s nothing quite like baking a homemade pie in cast iron. The bottom crust and filling cooks perfectly. No soggy bottom crust, ever.

How do I make my pie crust flaky?

Always keep your pie dough cold. Place it back into the fridge if needed. This keeps the fat particles cold and make the pie dough flaky.

Sometimes I like to go with a simple crust and use a sharp knife to cut air vents in the top. Other times, I love a simple weaved crust. Just take a small pizza cutter or pastry cutter to cut strips of pastry dough. Then weave them back and forth. Tuck under the ends and crimp the edges with your finger or press down with a fork. Brush with an egg wash and bake for a little over an hour. My mom always liked the apples to be slightly soft, so that’s the way we prefer our pie. If you like your apples a little more firm, you can bake for less time. Let the pie cool before slicing, so your filling can set.

Be sure and pick up a copy of Taste of the South March/April 2018 issue. My first freelance article is featured on raising chickens and using farm fresh eggs in your kitchen. There are so many wonderful recipes in this issue!Valentine’s Day is this week! If you’re still looking for ideas- try your hand at my Decorated Heart Shaped Cookies! Make them as simple or detailed as you prefer. I’ve given you plenty of options and inspiration.

Do you love my recipes?! I’d LOVE to hear from you! If you have a moment, leave a comment with a star rating.

Baked apple pie with homemade crust in cast iron skillet

5 from 3 votes

Best Homemade Apple Pie

Course Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 6 -8

Author Jessica Robinson

Ingredients

6 granny smith apples peeled and cut up
6-8 Macoun or McIntosh apples peeled and cup up
1 cup granulated sugar adjust based on how tart your apples are
3-4 tablespoons lemon juice
4 tablespoons instant tapioca
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
pie crust either homemade or store bought

Instructions

Place the apple pieces into a large bowl and coat with lemon juice, tossing with your hands or a large spoon. Set aside.
On a lightly floured work surface, roll out the bottom crust. Spray a 10 or 12-inch cast iron skillet with cooking spray or lightly coat with canola oil, using a clean paper towel. Place the rolled out crust in the bottom. Gently press into the pan lightly, using your fingers. Use kitchen sheers to trim the edges of the crust, to about 1/2-inch past the pan rim.
Use a slotted spoon to scoop the apples into the pan. Discard the remaining lemon juice. Sprinkle with sugar, cinnamon, nutmeg, and instant tapioca.
Roll out the top crust. Cut strips, using a small pizza cutter or pastry cutter. Place strips of pie crust all going one direction over the prepared pie. Pull back every other strip and place another strip of pie crust, going the opposite direction. Gently place the pie strips you pulled back, back into place. Repeat until you have completely covered the pie.
Trim the edges of pie crust with kitchen sheers and roll under the crust. Crimp with your fingers or press with a fork. Brush with an egg wash and sprinkle with granulated sugar.
Place in a preheated 400 degree F oven for 1 hour. When the crust is browned nicely, about half way or three quarters through baking, cover with a piece of aluminum foil. Slice a hole in the center of aluminum foil using a knife or kitchen shears. This will let the steam escape, allowing the pie to continue cooking and while not burning the crust. Use a sharp knife to check the softness of the apples. Let cool for at least an hour before slicing. This will allow the pie filling to set. Enjoy with vanilla ice cream and whipped cream.

Blueberry Skillet Pie with Flaky Crust

January 10, 2018 by Jessica Robinson 20 Comments

Have you ever baked a pie in a cast iron skillet?

Everyone has been asking me how I made this amazing Blueberry Skillet Pie with flaky crust. Well, I’m going to tell you! My dad bought me a few Lodge cast-iron skillets for Christmas and I love them. My dad has always bought things that are practical and that you can really use as gifts. He’s a very smart man! Nothing better than baking and cooking just like your grandmother did. There was a reason her cooking was so darn good!

A few months back we made the trip to Harmony, North Carolina to look at flatbeds for my truck. I’ll be completely honest that we had no intention of buying one at the place we went. This particular dealership has an enormous amount of flatbeds in stock to look at and I could select the one I wanted. But, I always love a road trip through the country. Don’t you?!

On any road trip, Scott will always say to me “if you want to stop somewhere, say something.” I had spotted this cute little feed and grain store on our way to the dealership, so on the way back I spoke up and asked him to stop. Lowry Livestock Feeds, in Harmony, North Carolina was the coolest place. Really, a farmgirl’s heaven. They were the kind of old-fashioned store that had your typical feed, and then all the fixings. Dog collars, a little horse tack, locally produced raw honey, jams and everything else I could imagine. Loved this place. If you are ever in this area, you need to stop by and check them out! The nice, older gentlemen who waited on us had a glowing smile and still hand-writes receipts. You don’t find that kind of service these days.

On the way back, we stopped at the farmers market in Colfax. This is by far one of my favorite farmers markets in North Carolina. Farm stand after farm stand stocked with fresh produce, berries and locally produced or made products- which I love! Wild blueberries were in the peak of the season and I picked up a bunch. I asked the grower if I purchased a full flat if they would give me a discount, and they did. That’s less berries to sit in the hot sun for them, money directly into the farmers pocket and plenty of berries for me to bake pies or make homemade jams. These little babies are packed full of flavor, along with nutrients to keep a healthy body. Our freezer is stocked up with plenty of these delicious blueberries. But, before stocking the freezer, I made probably the best pie I’ve ever made thus far. Seriously, if you’ve never made a pie in a cast-iron skillet, the time is now! The recipe for this delicious Blueberry Skillet Pie is below. Let me know how yours turns out!

5 from 8 votes

Blueberry Skillet Pie

Homemade blueberry pie has never been more tasty. Try making your own homemade crust too!

Course Dessert

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 6 to 8 servings

Author Jessica Robinson

Ingredients

9- inch Lodge cast-iron skillet
pie dough double crust
1 teaspoon canola oil
4 to 5 cups fresh wild blueberries small ones have more flavor
1 to 1 1/2 cups granulated sugar
1/3 cup instant tapioca
2 tablespoons lemon juice
1/2 teaspoon ground nutmeg

Instructions

In a large bowl, mix the blueberries, granulated sugar, lemon juice, tapioca and nutmeg with a spoon. Set aside.
Brush the canola oil in the bottom and sides of your cast-iron pan, either using your fingers or a clean paper towel.
Roll out the bottom round of the pie dough. Gently place into the skillet. Trim the edges with kitchen shears. Keep your pie dough cold and try to not overwork it. This will ensure it is flaky.
Add your blueberry filling.
Roll out the top round of the pie dough. Gently place it on top of the entire pie. Trim the edges if necessary. Roll under the crust edges and pinch with your fingers. Slice a few air holes in the top center of the pie. Brush with egg wash and sprinkle with granulated sugar.
Bake in a preheated 400 degree F oven for about 40 minutes. Lower the temperature to 375 degrees F to finish baking for about another 20 to 30 minutes or until your crust is golden brown and the filling is bubbling. (I usually put a piece of aluminum foil over the entire pie about half way through baking, slice a hole in the center of the aluminum foil to let steam out) this will keep the pie cooking without burning it or turning the crust too dark.
Let cool completely before slicing.

Strawberry Raspberry Rhubarb Pie

May 19, 2017 by Jessica Robinson 3 Comments

Summer is literally around the corner and it’s definitely feeling like it with this smouldering weather! Luckily we’re going to have slightly cooler weather next week. So get out into the farms and pick locally grown strawberries for this delicious Strawberry Raspberry Rhubarb Pie.

As a young girl, I vividly remember going with my parents to Krell Farm in Farmington, Connecticut to pick strawberries in the fields. Watching for snakes as you picked and putting tender ripe berries gently into weaved wooden baskets. Trying not to eat every single berry before you made it back to our farm.

My mom was a wiz at making everything homemade, especially pies! Crust was always homemade and never these roll out crusts in the refrigerator section. She always used the pie crust recipe on the back of the Crisco can. Now that pie crust was good. But, the last few years I’ve taken the time to make a pie crust that’s so much better. Flaky, buttery, melt in your mouth goodness. Many of you express that you struggle making pie crust from scratch. There’s nothing to fear with homemade pie crust. Just relax, take your time and make sure to keep your ingredients cold. I’ve found that a good combination of butter and lard makes the best crust. Don’t overwork the dough and you’ll be fine. Personally, I love making pie crust at night. Just mix everything up, plop into a large freezer Ziploc bag and let it sit overnight in the fridge to get super cold. The next day, you’ll find it’s super easy to roll out. Plus, you’ve made it ahead of time. Hopefully this one simple step makes your pie making the next day go smoothly!

Simply mix the fruit together with granulated sugar, lemon juice, and instant tapioca. Then, spoon that mixture into the bottom crust. Here I used a 10-inch Lodge cast iron skillet. Gosh, you have no idea how addicted I am to cast iron. I love the Lodge brand. But, recently acquired a vintage Wagner grill cast iron pan and I love it! It’s wonderful for grilling up chicken or a NY Strip steak. Did I tell you that my favorite marinate for either chicken or steak is my Brown Sugar Whiskey marinate? Looking for that recipe? Pick up a copy of my new cookbook, A Farmgirl’s Table.

For this beautiful pie, I decided to do a thick strips of weaved crust. Super simple to do and the only tool I used was a sharp paring knife. Although a small pizza or pastry cutter would be ideal. You could just have a simple pie crust top, but with very little effort, have this gorgeous weaved crust instead. Why wouldn’t you take a few extra minutes to do this pretty weaved crust?!

Brush the entire pie with an egg wash and bake in a preheated 400 degree oven for a little over an hour. I usually cut a hole in the center of a big piece of aluminum foil and place it over the pie part way through the cooking process. That way, the pie crust doesn’t get too brown and it lets the pie continue to cook. The air vent will allow steam to escape and the crust won’t get gooey. Okay- now let me know how your pie comes out! And definitely if you baked it in a cast iron pan for the first time. Let me know your thoughts!

Strawberry Raspberry Rhubarb Pie

Seriously one of the very best combinations for a homemade pie. Sweet and tart with a homemade crust.

Course Dessert

Prep Time 25 minutes

Cook Time 1 hour

Total Time 1 hour 25 minutes

Servings 6 -8

Author Jessica Robinson

Ingredients

Pie filling:
2 1/2 cups fresh strawberries halved
2 cups fresh raspberries
2 1/2 cups rhubarb sliced about 1-inch thick
1 cup granulated sugar
2/3 cup instant tapioca
2 tablespoons lemon juice
Pie crust double crust:
2 1/2 cups all-purpose flour
1 teaspoon salt
2/3 cup lard
3 tablespoons butter cold
ice water

Instructions

In a large bowl, mix together the flour and salt. Using a pastry cutter or two forks, cut in the lard and butter until you have pea sized pieces. Add plenty of ice to a glass measuring cup and fill with cold water. Add a little cold water to the dry mixture at a time. Squeeze together with your hands. As it comes together, place it into a large Ziploc bag. Refrigerate for 2 hours or overnight.
To make the pie, roll out the bottom crust. Spray a 10-inch cast iron skillet with cooking spray or lightly brush with canola oil. Place the bottom crust into the skillet and trim the edges with kitchen shears.
In a large bowl, combine the strawberries, raspberries, rhubarb, lemon juice, instant tapioca, and sugar with a large spoon. Spoon the mixture into the prepared skillet. Roll out a top crust, cut out long strips of pie crust for a weaved top. Place three to four strips of pie crust in one direction. Gently fold back every other piece and place a strip of pie crust in the other direction. Roll under edges and press the edges down with a fork.
Brush with an egg wash. Bake in a preheated 400 degree F oven for about 1 hour or so. Until the filling is bubbling and the crust is golden brown. If the crust is getting too browned and the pie still needs to cook more, cover with aluminum foil with a hole in the center if needed. Let cool completely before slicing so the juices can gel up.

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Homemade Cherry Pie Filling

August 15, 2016 by Jessica Robinson 1 Comment

With all that I make from scratch, can you believe that I’d never made cherry pie filling before? Crazy, right? Well, not anymore. Making cherry pie at home could not be easier with this amazing little kitchen gadget- cherry pitter on Amazon and in no time flat was making delicious homemade Cherry pie filling. I work over a Pyrex liquid measuring cup, pitting cherries right over the cup. Then tossing the pitted cherries into a large pan. Place your hand over the pits and gently pour any cherry juices into the pitted cherries. We want to keep these yummy juices!

Let the cherry pie filling cool completely before you place into your unbaked pie shell. For one of the very best pies, try making it in a cast-iron skillet. You’ll bake it very similar to the Blueberry Skillet Pie I did, but the just until the pie is golden because your pie filling is already cooked. Let the pie cool completely before slicing or you’ll have a gooey mess. Cooking a pie in a cast-iron skillet will give you the most amazing pie crust, perfectly cooked. If you’re results comes out like mine, you’ll probably never cook a pie in a regular pie dish again! Hope your summer is going well and everyone is prepping for kiddos to go back to school. I know I’m VERY ready for mine to go back!

5 from 1 vote

Cherry pie filling

Homemade cherry pie filling is simple to make and oh so good!

Course Dessert

Cook Time 20 minutes

Total Time 20 minutes

Author Jessica Robinson

Ingredients

4 pounds Bing cherries pitted
1 to 1 1/2 cups granulated sugar
1/4 cup lemon juice
2 tablespoons cornstarch
1/4 cup warm water

Instructions

Pit the cherries over a glass liquid measuring cup. Place pitted cherries into a deep frying pan. Place your hand over the pits and pour any excess juices into the pan.
Cook the cherries over medium heat. Add the sugar and lemon juice. Cook until soft, stirring with a wooden spoon occasionally. Add the corn starch into warm water to dissolve. Stir into the cherry mixture. Cook over medium to high heat to thicken. Stir constantly with a wooden spoon.
Let cool completely before putting into the pie shell.

Disclosure: A Farmgirl’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

Peach Medley Pie Scrubbing Clean

June 27, 2016 by Jessica Robinson 3 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ScrubDishCloth #CollectiveBiasI’ve been working diligently on my second cookbook and testing, photographing and re-testing recipe after recipe! The last few weeks have been insanely busy for me and it literally looks like a tornado went spiraling through my kitchen! I just finished making the season’s first batch of pickles and dripped sticky brine all over the kitchen counters. My days are filled with a ton of dirty dishes, kitchen counters and big food messes. I’m forever looking for innovative ways to quickly clean up the mess I’ve created, so I can still spend quality time with my family.

Peaches are ready in North Carolina and I’m ready for pie season! Bubbling, juicy, baked on fruit deliciousness but can be a challenge to clean up. These new Scotch-Brite® Scrubbing Dish Cloths make cleanup a breeze. I love that Scotch-Brite, a brand I’ve always trusted, now offers these beautiful dish cloths (available in 2 packs in gray, mint, coral, and navy for $4.99 at Target) that scrub off any baked on mess, but will not scratch my vintage pie dishes. These handy dish cloths have two sides, one with just high quality cloth and the other with Scotch-Brite scrubbing dots. Makes cleaning different surfaces, such as my butcher block (where I roll out dough and use as my work surface) a snap and I don’t have to worry about scratching the wood. These premium weaved cloths are machine washable, sturdy and you’ll be able to use them again, all with the power of Scotch-Brite® scrubbing dots for a quicker and easier clean – LOVE that! Scrubbing Power Makes Cleaning Easy! Save now on Scotch-Brite® Scrubbing Dish Cloths at Target with this Cartwheel offer from 6/26-7/2!

Make sure you try my Peach Medley pie recipe (peaches, blackberries, blueberries and raspberries mixed into a buttery and flaky homemade pie crust) is the perfect summery dessert. Check out the recipe below! I’ve also walked you through how to weave a pie crust. Simple and so beautiful. I really hope you enjoy this one! While you are shopping in Target, be sure to stock up on all your baking needs- flour, sugar, and plenty of butter. You can really never have enough butter on hand! I’m always in Target looking for cute kitchen towels, colanders and other kitchen accessories to photograph with my creations. Right now they have super adorable drink dispensers and such too. With so many peaches, nectarines, and fresh berries coming into season, you can bet there will be plenty of pie being made here. I mean, who doesn’t love a warm, gooey, flaky, buttery crust melting in your mouth?Now this delicious pie is going to make a big fat mess- with peach and berry juices dripping over the edge of the pie plate. A weaved pie crust is really simple. Here I’ve used a scalloped pastry wheel. Just roll out the dough and cut strips. (nothing says they have to be exactly the same size) Place 3 to 5 strips of pie dough going one direction. Pull back every other piece, slightly. Then place one strip of pie dough the opposite way. Continue to do this and weave the crust until the entire pie is covered. Tip: Keep your pie dough ice cold and do not overwork it. This will help you achieve that flaky crust. If it warms up too much while you are working with it, simply plop the entire pie in the fridge and the bag of pie dough in the freezer for a quick chill. Then you can continue to work on creating your masterpiece.

5 Simple tips to keep your kitchen organized and clean so you can be creative in the kitchen

1] Everything should have a place it belongs. Keep everything organized and in place- so when you want to make something, you’re not searching and wasting time to find that tool, dish or ingredient. Plastic containers with lids keep my measuring cups, spoons, spatulas and everything I need to bake accessible, organized and clean.

2] Clean as you go- it’s so much easier to keep up with the mess if you clean a little at a time. Plus, you won’t be overwhelmed at the end and clean up will be a snap.

3] Beautiful tempered glass jars with lids keep flour, sugar, brown sugar, powdered sugar and rolled oats easily accessible on my counters and also displays it pretty. Extra of each sits up off the ground on a stainless steel rack. Always rotate these by date, keeping your ingredients fresh.

4] Never put anything wood into the dishwasher. Always wash wooden spoons and wooden rolling pins, etc. by hand. The dishwasher will ruin them! (so these Scotch-Brite Scrubbing Dish Cloths will come in handy)

5] Keep a 5-gallon bucket in the kitchen and drop anything to compost into it (coffee grounds with the paper filter, egg shells, egg cartons, newspapers, vegetable/fruit scraps, etc.). This way you can easily carry the entire bucket out to your compost pile, empty and rinse out. Keeping your kitchen clean and doing good for the environment all in one.

Make sure you check this link to see what other bloggers have done with their Scotch-Brite Scrubbing Dish Cloths and their creative recipes: incredible recipes and cleaning tips (we all need as many cleaning tips as possible- to help make our lives easier!) You’ll find these super charged dish cloths down the Household Supplies aisle- with the rest of the great Scotch-Brite products.

5 from 1 vote

Peach Medley pie

Summer berries and ripe peaches make this homemade pie the perfect summer dessert.

Course Dessert

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Author Jessica Robinson

Ingredients

2 1/2 cups all-purpose flour Market Pantry
1 stick unsalted butter cold (Market Pantry)
4 ounces cream cheese cold
1 tablespoon granulated sugar Market Pantry
1 teaspoon kosher salt
Ice water
Fruit mixture:
5-6 large peaches pitted, peeled and sliced
2 cups blueberries
2 cup blackberries
1 cup raspberries
1/2 cup instant tapioca
1 cup granulated sugar
3 tablespoons lemon juice

Instructions

In a large bowl, mix together flour, sugar, and salt. Cut up the cold butter and cream cheese into smaller pieces and toss them in the flour mixture. Using a pastry cutter or two forks, cut in the butter and cream cheese until you have pieces the size of peas.
Add ice cubes to a liquid measuring cup and then cold water. Add a little water at a time, and gently toss the mixture around until it will stay together in your hand. As it clumps together, pull the dough out and place into a large zip-style bag. Refrigerate the dough for a minimum of 2 hours or overnight.
Place the fruit, sugar, tapioca and lemon juice into a large bowl. Gently toss with a spoon and set aside.
Divide the dough into two equal pieces. Roll out one half on a floured surface. Fold it into quarters to safely lift and place into a 9-inch pie dish. Trim any excess of pie dough with kitchen shears. Pour the fruit mixture into the pie shell.
Roll out the remaining half and cut into strips using either a pastry roller, small pizza cutter or sharp knife. Place 3 to 5 strips of pie dough going one direction. Pull back every other piece, slightly. Then place one strip of pie dough the opposite way. Continue to do this and weave the crust until the entire pie is covered. Lightly brush the entire pie with an egg wash and sprinkle with granulated sugar. Place the entire pie on a half sheet pan lined with parchment paper. This will catch any juices that drip.
Bake in a preheated 400 degree F oven for about 60 to 70 minutes. Or until the crust is golden brown and the fruit is bubbling. Let the pie cool completely before slicing.