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pie

uncooked mincemeat from my Home Kitchen Garden

A pot of diced green tomatoes and apples with raisins and a chopped orange, spices, brown sugar, and vinegar will thicken into mincemeat as it simmers for about three hours.

Frost has finished off my home kitchen garden, and that’s OK. I was really tired of tomatoes after a prolific season, but I was still silly enough to collect the green tomatoes that remained after the plants died.

Those green tomatoes, and about two dozen apples from my tree languished in bowls for weeks until this weekend past when I finally got around to making mincemeat. With Thanksgiving nearly upon us, and expecting a small group of college students hailing from around the world, I thought a traditional mincemeat pie would be in order.

Green Tomato Mincemeat

Actually, traditional mincemeat pie contains meat and suet (fat). I’ve never liked the stuff, but can tolerate it. Several of our guests this year are vegetarians. They won’t eat the turkey or the stuffing I cook in the turkey, and they most definitely would not eat traditional mincemeat.

cooked mincemeat from my Home Kitchen Garden

This mincemeat has simmered for three hours and twenty minutes. While hot, it’s a bit runny, but as it cools it will thicken just like jam and preserves. A pie shell will hold about a quart of mincemeat, so I pack it into one-quart mason jars and cook it for 20 minutes in a boiling water bath. If you’re about to make pie, let the mincemeat cool before filling a raw pie shell with it. Add a full top crust, and bake at 400F degrees until the top crust is golden brown – about 30 to 40 minutes.

Fortunately, green tomato mincemeat actually tastes good. Some recipes suggest that you add suet when you make it, but thank goodness you get an excellent product when you use only tomatoes and other fruits. I made a video that shows how to assemble the mincemeat and to can it. You don’t need to can the mincemeat if you’re going to use it right away; store it in the refrigerator for up to a week, and use about a quart to fill a pie shell.

Mincemeat Worth the Effort

As I said: I’ve never been a fan of mincemeat. I’m a fan of this stuff. I’ve actually filled a small bowl with it and snacked on it happily at my desk. I’m looking forward to having a slice of pie on Thanksgiving. Prepping the fruits for the mincemeat could take about an hour, and cooking takes another three to three-and-a-half hours. Canning, if you heat the water in the canning pot as your mincemeat finishes cooking, adds another 20 to 30 minutes to the cooking time (process filled jars for 20 minutes).

Here are the ingredients you’ll need to make your own green tomato mincemeat:

  • 3 ½ lbs green tomatoes
  • 3 ½ lbs apples
  • ½ lb or more of dried blueberries (Optional. I had some I wanted to use up.)
  • 2 lbs raisins
  • 1 seedless orange
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons ground cinnamon
  • 2 teaspoons ground cloves
  • 2 teaspoons ground nutmeg
  • 1 tablespoon salt
  • 4 lbs brown sugar
  • 1 cup cider vinegar

The video runs just over 6 ½ minutes. If you make up a batch, please let me know how it comes out:

 

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Rolling Pie Crust for a Fruit Pie Sure, this photo is out of sequence, but I liked it so much I wanted it at the top of the page. I hope you’ll be rolling out pie dough this way soon.

Don’t blink. Strawberries and Rhubarb are in season in my Home Kitchen Garden, but that won’t last for long. I have only two productive rhubarb plants, so I don’t eat much rhubarb in a season. I usually get three or four harvests before the plants stress out in summer heat. Thankfully, in the first few weeks of strawberry season, there is always enough rhubarb to make pie.

I used to make rhubarb pie, and it suited me just fine. In recent years, however, I’ve held out for strawberries and rhubarb… can’t say I like the combination better, but I like it as much… and more people are open to eating strawberries and rhubarb than they are to eating rhubarb alone.

Strawberry-Rhubarb from a Home Kitchen Garden Wash and cap the strawberries, and wash and cut the rhubarb to ¾-inch lengths. For the pies I made during this photo session, I used about five cups of prepared rhubarb and four cups of prepared strawberries.

Pie Insights

My mom raised me on pies made with oil-and-milk pie crusts. Classic pie crust involves cutting shortening into flour and wetting the mixture with enough milk to make a heavy dough. Oil-and-milk crust involves adding milk to salad oil and stirring that into flour. I’m sure a trained pastry chef can argue the quality of the resulting pie crusts, but for the effort, oil-and-milk is just fine.

Unless you’re someone who struggles with rolling pins (I’ve known a few admitted rolling-challenged folks), making pie is a very easy task. It is time-consuming, taking minimally 40 minutes to go from fresh fruit to assembled pie… and another 40 to 60 minutes for baking. Here’s the motivation:

When you show up to dinner with a homemade fruit pie, for some reason you impress people. My guess is that those people have never made pie and have no idea how stupid-easy it is to do. Pie is a great dessert, so why not learn to make it and enjoy the enjoyment others express toward your baking?

I measured fruit by dumping it into empty pie plates. When I’d filled two plates, I had enough fruit so I poured all the fruit into a large mixing bowl. Here’s how to make pie filling. In this case, I put three cups of sugar in a bowl and stirred in ten tablespoons of all-purpose flour. Finally, I tossed the sugar and flour mixture together with the fruit. The center photo shows half the fruit/sugar/flour mixture in a prepared pie shell. The photo on the right shows a pie ready for baking.
To make dough, put two cups of all-purpose flour in a bowl and stir in about half a teaspoon of salt (left). Measure ½ cup of salad oil, and add five tablespoons of milk to it. Don’t stir the milk and oil (center). Pour the milk and oil all-at-once into the flour, and mix until you have dough… but no more. This is enough dough to make the bottom crust and the top crust for one pie. I almost always make two pies at a time, so I use my first batch of dough to make two bottom crusts and I make a second batch of dough to make top crusts.
When the flour has absorbed all the oil and milk (left), use your hand(s) to pull the dough into a ball (center). To make a bottom or a top crust, tear the dough ball in half. Leave half in the bowl and put the other half on a piece of waxed paper where you’ll have room to work it with a rolling pin.

Rules of Thumb for Fruit Pies

I haven’t followed a fruit pie recipe in more than ten years. I’ve learned the recipe for dough from making a lot of pies. After that, I work from three rules of thumb and constant experimentation. See the box titled Recipes for Pie (below) for the shorthand of what I did in the photos. Here are the important rules of thumb for making fruit pie fillings:

1. Think of apple pie filling as the baseline and make adjustments from there. For an apple pie, if you use four-to-five cups of fruit, sweeten it with one cup of sugar, and thicken it with three tablespoons of all-purpose flour.

2. Adjust the sugar according to the fruit’s sweetness. Apples are fairly sweet; rhubarb is not.

3. Adjust the flour according to the fruit’s juiciness. Apples aren’t particularly juicy; nor is rhubarb. Strawberries, however, are very juicy.

Cover the dough with another sheet of waxed paper, then roll it out roughly into a circle. The circle’s diameter should be the full width of the waxed paper. Peel off the top sheet of waxed paper and flip the dough (with the bottom sheet of paper attached) over onto an empty pie plate. Peel off the second sheet of paper (left), then work the dough down into the pie plate so it rests on the bottom and against the inner sides (center). Trim whatever dough hangs past the edge of the pie plate (right). Save the trimmed pieces to roll out with the next dough ball.
After lining the second pie plate and distributing the filling evenly between the two shells, make a second batch of dough, divide it, and roll half out as you did for the bottom crusts. To make a lattice, peel off the top piece of waxed paper and use a pizza cutter or table knife to cut the dough into ½ inch strips. I run five parallel strips across the pie (left), then turn the pie and run five more strips on a bias. Finally, I run a strip around the rim of the pie plate (right)… this helps hold the components together when I add fluting.
To add fluting and crimp together the lattice with the bottom crust, I use my index finger and thumb on one hand to push the dough against the end of the thumb on my other hand. So, I push in with my thumb and index finger while pushing down with my thumb. Pinch the next flute where the previous one ends, and eventually you’ll get back to where you started… but the pie will have an attractive scalloped edge.

Make a Pie from Your Home Kitchen Garden

The photos in this post demonstrate every key step of making strawberry-rhubarb pie with the exception of taking the pie(s) out of the oven. Oddly, we ate the baked pies before it occurred to me to take a photo.

Before the season passes you by, harvest some rhubarb, pick some strawberries, and make some pies! Oh, and if you prefer video instructions, please visit my sister web sight, Your Small Kitchen Garden, where I’ll post links to videos demonstrating how to make strawberry-rhubarb pie.

Recipes for Pie

Pie Crust for One Pie (top & bottom crusts)

  • 2 Cups flour
  • ½ teaspoon salt
  • ½ Cup salad oil
  • 5 Tablespoons milk

Stir salt and flour together in a medium-sized bowl. Fill measuring cup to ½ cup line with salad oil. Add 5 tablespoons milk to the salad oil; do not stir. All at once, pour the oil and milk into the flour and stir until it makes dough. Form dough into a ball and use half to make a bottom crust and half to make a top crust.

Strawberry-Rhubarb Pie Filling

  • 4 Cups prepared strawberries (wash and cap the berries)
  • 5 Cups prepared rhubarb (wash and cut to ¾ inch lengths)
  • 3 Cups sugar
  • 10 Tablespoons all-purpose flour

Put strawberries and rhubarb in a large bowl. In a separate bowl, mix the sugar and flour thoroughly. Then toss the sugar/flour mixture with the fruit. Evenly distribute the fruit and sugar into two pie plates lined with raw pie shells. Cover pies with lattice crusts and bake on jelly roll pans at 400F degrees for 45-to-60 minutes. Pies are done when crust is golden brown and filling is oozing thick, bubbly syrup.

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