Tag Archive | dessert

Zucchini Banana Bread

It is some kind of shared delusion that everyone in Utah who gardens plants summer squash. We all do it, even knowing that very shortly we will be in squash upto our eyeballs and desperately trying to decide what to do with it all. Fried, baked, roasted, creamed, shredded…you try everything. This recipe for a zucchini banana bread is one of my favorite uses for all that squash, and it takes care of a handful of overripe bananas all at once. Win win right?

So as I have 7 squash on the counter and can’t make them all into bread…what should I do with the rest of them?

Zucchini Banana Bread

3 eggs

2 cups sugar

2 cups grated, peeled, seeded zucchini

1 cup mashed overripe bananas

2 Tbsp Ultra Gel

1/2 cup olive oil

1/2 cup applesauce

2 tsp vanilla

2 cups flour

1 cup whole wheat flour

1 tsp baking soda

1/4 tsp baking powder

1 tsp salt

3 tsp cinnamon

3/4 cup nuts (optional)

Beat eggs and sugar until light and fluffy. Add squash, banana, Ultra Gel, oil and vanilla and mix well. Combine flour, baking soda, baking powder, salt and cinnamon; then add to creamed mixture. Do not over beat! Stir in nuts if desired. Place in greased and floured bread pans. Bake at 325 degrees for an hour. Yield: 4 medium loaves.

This recipe freezes really well. To freeze, cool loaves entirely and wrap in cling wrap and aluminum foil. Label with date and freeze.

Jam in a Jiffy – Raspberry Brownie Ice Cream Pie!

It’s Memorial Day weekend, which is a lovely time for us. An unofficial kick off to summer and a chance to spend a few days together, as well as the very important duty of remembering those who have gone before us. One of the nice things about the long weekend is the chance to do some special cooking. My Bunneh has been as busy as can be making ham and chicken stock, steaks and rotisserie chicken. My job was to come up with the sides and the dessert.

The dessert I settled on was a brownie ice cream pie with raspberry topping. Raspberry prices are dropping but I wanted something even easier. Going to my freezer I spied my containers of jam in a jiffy raspberry jam and decided that would make easy and yummy topping. When it all came together I was happy with the results. I think we could have added a little whipping cream for the lightness and pretty factor, but without it it was pretty darn good too.

So there you have it…jam in a jiffy freezer jam, not just for sandwiches!

raspberry brownie pie

Raspberry Brownie Ice Cream Pie

1 large brownie mix

2 cups vanilla ice cream, softened

1 cup raspberry jam in a jiffy freezer jam

Make brownie mix according to the box directions, adding 2 Tablespoons of Ultra Gel to the mix for extra moisture and tenderness. Pour into two 9 inch pie plates and bake for 25 minutes or until a toothpick comes out clean. Cool completely.

Layer softened ice cream on brownie pie and remove to freezer for a minimum of four hours.

Cut and top with freezer jam, serve immediately.  Add whipping cream as desired.

White Chocolate Raspberry Gooey Cookies

May is a fun time of year, not only because it’s Mother’s Day (Hi Mom!), but it’s the time when we start seeing more fresh fruit making its way into our local markets. In particular we see a lot of berries and as raspberry growers that makes us ever so happy. Down on the farm our own plants are soaking up the spring rain and you can almost watch them growing, with most of the bushes upto about 24 inches this far.

So, in the spirit of raspberries to come tonight I made some White Chocolate Raspberry Gooey Cookies. This is a fun and easy recipe that starts with a cake mix as a base, but then gets interesting by adding extra butter, cream cheese, Ultra Gel and fresh berries. The final cookie is rich and a bit cakey, kinda half way between a cookie and a cup cake and that’s just fine by me. So here you go, something to do with those berries that don’t get eaten on the way home from the store and a recipe for your files when the farmer’s markets start filling up with raspberry goodness!

White Chocolate Raspberry Gooey Cookies

White Chocolate Raspberry Gooey Cookies

1 cake mix (white, lemon or yellow work best)

1/2 cup softened butter

1 8 ounce bar low fat cream cheese

1 tsp vanilla

1 egg

2 Tbl Ultra Gel

1/2 cup fresh or frozen raspberries (If there is a lot of juice with the berries drain the juice first)

1 cup white chocolate chips

Combine butter, cream cheese, egg, vanilla and ultra gel in a stand mixer and mix until well combined. Add cake mix and incorporate. Fold in berries and chocolate chips. Move batter to the refrigerator for 30 minutes. Preheat oven to 350 degrees. Drop batter by teaspoons onto a cookie sheet and bake for 10-12 minutes until golden brown around the edges.

Peach Crumble

Traditional cobblers were an English invention which come in both sweet and savory formats. Generally a cobbler is defined as a filling topped with a bread or cake topping.  At one point one of the most popular cobblers was a suet pudding with a puff type pastry lid.  Many places in England still serve these puddings often in individual servings.  I had them a million years ago at a place called the Ale House in Scotland and they were one of the best things I ate.  The cobbler took on a different form when the English colonists settled in the Americas and didn’t have access to all the ingredients usually in an English pudding, so they would take fruit and cover it with biscuits or other breads.  Light cakes became popular over the years, particularly once boxed cake mixes gained popularity. The term cobbler has come to encompass these covered fruit sauces, buckles, grumps, crisps, crumbles and several other fruit desserts.  In Utah these cobblers were a staple of early settlers as they could be easily cooked off in large pots and were a great place for scrap dough and fruit which might be a little bruised or over cooked.

A crumble is a sub-type of cobbler where the topping is a crumbly and, when well cooked, crunchy combination of flours, sugar and butter, sometimes with oats or nuts. This is broken up over the filling and remains as the name would have you believe, crumbled.

I love crumbles, particularly when the filling is apple or peach. I like cakey cobblers better with berry fillings, but each to their own.  In the following recipe you can slice peaches fresh, or drain preserved peach slices and use those instead. Either is fantastic!

Utah Peach Crumble

Utah Peach Crumble

2-3 pounds sliced peaches

1/2 cup vanilla sugar (this is easy to make by putting scraped out vanilla beans in a container of sugar and just letting it sit, regular granulated sugar will work as well)

1 tsp vanilla extract

1/2 tsp ground nutmeg

2-3 Tablespoons Ultra Gel

Crumble Topping

1/2 cup whole wheat flour

1/2 cup all purpose flour

1 cup sugar

1/2 tsp kosher salt

1/2 tsp ground cinnamon

1 large egg

1/2 cup butter, melted

Combine fruit, sugar, nutmeg and vanilla and allow to sit for 5-10 minutes to pull the juices.  Add Ultra Gel and stir to combine.  Set aside.

Form the crumble by combining flours, sugar, salt, cinnamon and Ultra Gel.  Add the beaten egg, stirring lightly with a fork until the mixture is crumbly and moist.  Set aside.

Place fruit mixture in a 9×13 inch pan.  Cover with crumble.  Top everything with the melted butter.  Bake for 40-45 minutes in a 375 degree oven.  Serve warm. (Or eat the next morning for breakfast.  It’s pretty darn good cold too.)

Alternatively divide the fruit mixture into individual ramekins, cover with crumble and drizzle with butter.  Cook at 375 until tops just begin to brown.

Voting Results are in: And a Cyber Monday special!

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Drumroll please!!!!

Results of the pie contest voting are in!  And I have to say it was a close race and all of the recipes are pretty darn amazing so thank you to all of our chefs!

So on to the winner’s circle.  By the narrowest of margins our winner is:

Pie 4: Rum-Raisin, Raspberry, Pear Pie in an Almond Crust!

Our Runner up is:

Pie 2: Apple Cranberry Pie

And our Honorable Mention goes to:

Pie 5: Cool Lemon and Raspberry Pie

Thank you so much to everyone who entered.  If everyone will send us their contact details at info(at) cornabys(dot)com we have a participation gift for everyone and our Cornaby’s gift basket for our winner!  Your winning recipes will be made up in the Cornaby’s test kitchen and posted in our online recipe book with credit to the chefs!

Keep your eyes on this space. Come January we’ll be asking for your culinary expertise again!

————

Now in other news: Cyber Monday for Cornaby’s is being celebrated by giving you a $20 discount on a case of 8 ounce jams!  Selected flavors only, but what a savings!  Order over $50 ship for free. And we’ve extended our two for one Fruitivia savings.  Click here to see your options.

PIE CONTEST VOTING – Part 2

Here are the rest of the entries.  Remember to comment here on Facebook or Twitter with your favorite number 1-11.  Votes count once a day from now until November 30.

Pie 7: Maple-Bourbon Pumpkin Pie with Pecan-Graham Crust, Maple Cream & Pecan Streusel

Crust
 1 1/2 cups finely ground pecans
 ½ cup ground graham crackers
 3 tablespoons sugar
 ½ teaspoon salt
 1 teaspoon pumpkin pie spice mix (or mix together cinnamon, cloves, ginger, allspice, mace)
 5 tablespoons unsalted butter, melted

Filling
 ½ cup whole milk
 1 cup whipping cream
 3 tablespoons Cornaby’s Ultra Gel
 15 ounces canned pure pumpkin
 6 tablespoons golden brown sugar
 3 tablespoons pure amber maple syrup
 1 ½ teaspoons pumpkin spice mix
 ¼ teaspoon salt
 3 large eggs
 1 teaspoon pure vanilla extract
 2 tablespoons bourbon or rum

Pecan Streusel
 1 ½ cups roughly chopped pecans
 3 tablespoons brown sugar
 ½ teaspoon cinnamon
 Pinch of salt
 5 tablespoons cold butter, diced into small pieces

Maple Cream
 1 ¼ cups cold whipping cream
 1 teaspoon pumpkin pie spice mix
 2 tablespoons pure amber maple syrup
 2 tablespoon bourbon or rum (optional)

Crust: Mix all of the dry ingredients together until well blended. Press evenly and firmly into the bottom and up the sides of a 9 inch deep glass pie dish. Set aside.

Filling: Preheat oven to 375 degrees F. In a medium bowl, whisk together cream and t milk with Cornaby’s Ultra Gel, Blend well. Let sit 10 minutes. In a large bowl whisk together the pumpkin, brown sugar, sugar, pumpkin spice mix, and salt until well blended. Beat the cream-gel mixture together with the eggs, bourbon and vanilla until well blended. Add to the pumpkin mixture, blend well together.

Toasted Pecan Streusel: Preheat oven to 350 degrees. Mix all of the pecan streusel ingredients together by hand. Place on lightly greased baking sheet and bake in preheated oven about 8-10 minutes until, toasted and golden.

Maple Cream: Shortly before serving the pie, beat the whipping cream in a cold electric mixer bowl using cold whisk until soft peaks form. Add in the spice mix and the maple syrup. Add the bourbon, if using. Beat until just stiff peaks form.

To Assemble: Fold in pumpkin filing mixture into the crust.  Bake at 375 degrees F. preheated oven for 20 minutes. Reduce temperature to 325 F. degrees. Continue baking another 30 minutes or so, until the filing is set in the center. Transfer to rack and cool completely. Cover and refrigerate, if using next day. Bring pie to room temperature. Spread the maple cream evenly over the top of the pie.  Sprinkle the toasted pecan streusel over the cream. Serve.

Pie 8: Spicy Raspberry Pie

1- 9 inch baked pie crust
12 oz. 7 up (not diet)
3/4 cup raspberry jalapeno spreadable fruit
1/2 teaspoon salt
2 Tablespoons Cornaby’s Ultra Gel
3 oz. box raspberry jello
6 cups fresh raspberries

Whisk 7 up, raspberry spreadable fruit and salt in a medium saucepan. Stir until combined. Add ultra gel and heat about 5 minutes more, stirring. Remove from heat. Whisk in jello powder. Let cool till luke warm. Stir in raspberries. Pour into crust. Chill at least 2 hours. Top with whipped cream.

Pie 9: Cranberry-Raspberry-Pear Pie with AppleBerry Jelly in an Almond-Cornmeal Crust

Crust

¾ cup yellow cornmeal

1 cup finely ground almonds or almond meal
1 cup all purpose flour
3 tablespoons sugar
½ teaspoon salt
1 teaspoon pumpkin pie spice mix (or mix cinnamon, cloves, ginger, allspice)
7 tablespoons unsalted butter, room temperature
7 tablespoons vegetable shortening, room temperature
6 tablespoons buttermilk

Filling
2 cups fresh cranberries
4 cups peeled, cored, sliced pears
4 cups fresh raspberries (Cornaby’s), divided
1 ½ teaspoons pumpkin spice mix
3/4 cup sugar
1/3 cup Cornaby’s Pure Raw Raspberry Blossom Honey
½ cup currants, or raisins, optional
½ cup of water
5 tablespoons Cornaby’s Ultra Gel
1 cup Cornaby’s 5 Star Spreadable Fruit, Appleberry Jelly
Buttermilk for wash

Crust: In a food processor, mix the cornmeal, almonds, flour, sugar, salt and spices. Add in the butter and the shortening and cut into the dry ingredients, using the on/off button, until a coarse meal forms. Add in one tablespoon of buttermilk at a time, until the dough sticks together. Remove and form into a ball, divide in half. Flatten each ball into a disk. Wrap each disk in plastic wrap and chill about 1 hour.

Filling: Preheat oven to 375 degrees F. In a food processor, roughly chop the cranberries, with the sugar and the spices. Transfer to a large bowl and stir in the pears, 3 cup raspberries, and optional currants. Mix to blend well. In a small bowl, whisk together 1 cup of water with Cornaby’s Ultra Gel, then whisk in Cornaby’s Raspberry Blossom Honey. Blend well. Let sit 10 minutes. Smash with a fork the remaining cup of raspberries; mix with the Ultra gel mix. Blend well. Add to the cranberry-pear mixture. Blend well.

To Assemble: Roll out 1 disk of dough between wax paper into a 13 inch round. Remove the paper. Transfer the round to a 9-10 inch deep glass pie dish. Fold any overhand under the edges. Crimp the edges. Roll out second disk of dough into a round 1/8 inch thick. Cut out leaves or other patterns to use on top of pie, decoratively. Spread a thin layer of the Cornaby’s Appleberry Jelly over the bottom of the crust. Fold in the fruit filing mixture over the jelly. Place decoratively the dough leaves around the pie edges and the center. Brush dough with buttermilk. Place the pie dish onto a baking sheet and bake about 45 minutes. Cover with foil loosely and continue baking until bubbly and the dough is golden, another 30-40 minutes. Transfer to rack and cool about an hour.  Serve warm.

Pie 10: Perfectly Easy Peach Raspberry Cheesecake Pie

Crust:

1 1/4 cups finely ground graham cracker crumbs

1/4 cup finely chopped toasted almonds

1/3 cup sugar

6 tablespoons butter, melted

1/2 teaspoon cinnamon

Preheat oven to 375 degrees.  Combine all ingredients.  Press into 9 inch pie pan.  Bake 10 minutes and cool.

Pie:

1 cup heavy whipping cream

8 oz cream cheese, room temperature

1/2 cup sugar

3/4  teaspoon almond flavoring

1/2 teaspoon vanilla

1 10 oz jar Cornaby’s Peach Raspberry Spreadable Fruit

Beat whipping cream to soft peaks.  Set aside.  Beat cream cheese, sugar and flavorings until well blended.   Fold in whipping cream.   Refrigerate 3 hours.  Top with Cornby’s Peach Raspberry Spreadable Fruit. Serves 8.

Pie 11: Ruby Red Jewels Pie

1 9-inch pastry crust, baked

4 Ruby Red Grapefruit

1/2 cup granulated sugar

1/8 teaspoon salt

3 tablespoons Cornaby’s Ultra Gel

3/4 teaspoon vanilla extract

2/3 cup Cornaby’s Raspberry Spreadable Fruit

Sweetened Whipped Cream

1/2 cup toasted shredded coconut

Peel grapefruit and section into segments and place in a bowl. Squeeze membranes and reserve 1 cup juice. Pour sugar over grapefruit sections and allow to stand 1 hour. Drain and add liquid to reserved juice to make 1 ½ cups. Place juice in a double boiler with salt and Cornaby’s Ultra Gel. Cook until thick, add vanilla. Cool to room temperature. Spread Cornaby’s raspberry in bottom of baked pie shell. Add grapefruit segments, spreading out evenly in a pinwheel design. Poor cooled juice mixture over grapefruit. Chill at least 1 hour. Serve with whipped cream and garnish with toasted coconut. Serves 6.

PIE CONTEST VOTING! Part 1

The time has come!  We have a bunch of magnificent pie entries for our contest.  Honestly, I want someone to make them all for me so I can just eat the magnificence!  This post and the following post will contain the recipes.  We will take votes one per person per day between now and November 30.  You can vote on twitter, on Facebook or right here in the comments.  Just give us the Pie number which most appeals to you.  The author of your favorite recipe will receive a Cornaby’s gift pack and a few random commenters will get something special too!  Tis the season for giving and we’re so Thankful for all of our friends, followers and customers!

Pie 1: Chocolate Silk Pie

1 cup butter, 2 oz Baker’s German chocolate bar, 2 eggs (wash the outside of the shell with soap and water and rinse well and dry), 3/4 cup powdered sugar, 1 tsp vanilla, 1 tsp Ultra Gel.

Beat soft butter with powdered sugar and vanilla in a bowl. Add melted chocolate and 1 egg and beat 3 minutes. Add second egg and beat 3 more minutes. Slowly add Ultra Gel while beating. Pour into a precooked pie crust or an Oreo crust and chill at least 4 hours before serving.

Pie 2: Apple Cranberry Pie

2 cups fresh cranberries

1 3/4 cup sugar

1/3 cup Ultra Gel

1/4 cup water

2 tsp grated orange peel

3 cups sliced peeled apples ( I love to use Honeycrisp, or Pink Lady but will use Granny Smith too),

1 egg white, beaten

1 Tbl water

additional sugar for top of pie

Preheat oven to 375. In a large saucepan, combine the cranberries, sugar, Ultra Gel, water and orange peel; let stand for 15 minutes. Bring to a boil, stirring occasionally. Remove from heat and stir in apples. Set saucepan in a pan of cold water for 10 minutes, stirring occasionally.

Meanwhile, line a 9-in. pie plate with bottom pastry. Pour filling into crust. Top with remaining pastry or a lattice crust. If using a full top crust, cut a few slits in it. I save time and use Pillsbury ready-made crusts.

Beat egg white and water until foamy; brush over top pastry. Sprinkle with sugar. Bake at 375° for 45-55 minutes or until crust is golden brown and filling is bubbly. Cool completely.

Pie 3: Individual Chocolate Raspberry Mascarpone Pies

1/2 cup semi-sweet chocolate chips

2 refrigerated pie crusts

8 oz. mascarpone cheese, at room temperature

3/4 cup heavy cream, divided

1/2 cup white sugar

1/3 cup Cornaby’s Raspberry Spreadable Fruit, softened

1/2 cup powdered sugar

12 fresh raspberries

Preheat oven to 400 degrees.  Take out a 12-cup muffin pan and set aside.  Let pie crusts sit out at room temperature for 10 minutes.

When pie crusts are finished warming slightly, roll them out.  Slice each pie crust into 6 equal slices.  Roll each piece of dough into a ball.  Lightly flour a work surface and gently roll each ball out into a circle roughly 6-inches in diameter.  Repeat until you have 12 circles of dough.

Line each muffin cup with pie dough, pressing down to secure the dough to the pan.  Use your fingers to pinch any excess dough at the top of the muffin cup to make the rim of the crust.  Repeat until all muffin cups are filled.

Place muffin tin in preheated oven and bake 10-15 minutes, until pie cups are golden browned and crispy.  Remove from heat and let sit until completely cooled.  Once cooled, carefully remove pie crusts from pan and place on a large serving dish.

Place chocolate chips in a small bowl.  Heat chocolate in microwave on high heat for 30 seconds, stir, then continue heating in 10 second intervals until chocolate is totally melted.  Let chocolate sit until room temperature, but still liquid.

Place mascarpone and 1/4 cup sugar in a large bowl, and stir vigorously until well combined and smooth.  Pour cooled chocolate into bowl with mascarpone and stir again quickly, until chocolate is evenly incorporated, and set aside.

Pour cream and 1/4 cup sugar into the bowl of a stand mixer, and whip on high using whisk attachment until cream is in still peaks.  Remove one-third of the cream and place in a small bowl.  Carefully fold in raspberry spreadable fruit until evenly distributed.

Fold raspberry cream into chocolate mascarpone mixture until smooth, even, and fluffy.  Scoop chocolate raspberry cream into a piping bag and generously pipe cream into pie shells, filling them evenly.

Dollop the plain whipped cream over the chocolate raspberry filling.  Sprinkle each pie with powdered sugar and top with a single raspberry.  Refrigerate for 4-5 hours until thoroughly chilled.  Serves 12.

Pie 4: Rum-Raisin, Raspberry, Pear Pie in Almond Crust

Double Almond Crust (see below)

3 tablespoons rum (dark)

½ cup raisins

3 tablespoons Cornaby’s Ultra Gel

3 tablespoon water

½ cup golden brown sugar

1 teaspoon pumpkin pie spice mix

¼ teaspoon salt

1 tablespoon fresh grated lemon zest

3 pounds pears (not Anjou) peeled, cored, cut into ½ inch wedges

1 cup fresh raspberries (from Cornaby’s)

1 tablespoon butter, diced

1/3 cup Cornaby’s Five Star Spreadable Fruit, hot pepper jelly

1/3 cup Cornaby’s Five Star Spreadable Fruit, raspberry

1 tablespoon milk or cream, for topping

1 tablespoon sugar for topping

Make the Double Almond Crust recipe set below. Refrigerate.

Bring rum and raisins to a boil in a heavy, medium saucepan. Remove from heat. Cover and let stand an hour.

Preheat oven to 450 degrees F. Place the Cornaby’s Ultra Gel in a small bowl with 3 tablespoons water. Stir, cover and let rest 10 minutes.

In a large bowl, mix by hand the brown sugar, lemon zest, spices, salt. Add the pear wedges and raspberries to the brown sugar-spice mix. Stir, and add the raisins, the rum liquid and the rested Cornaby’s Ultra Gel mix. Toss to combine.

Roll out one of the Almond Crust disks into a 13inch round. Roll into a deep glass pie plate. Mix the Cornaby’s Five Star Spreadable Fruit hot pepper jelly with the raspberry spreadable fruit and spread thinly over the bottom of the dough round. Top evenly with the pear filing into the shell. Dot with the butter pieces. Brush the overhand edges of the dough with the milk. Roll out the second dough disk into an 11 inch round. With a cookie cutter, cut out 5 leaves form the center of the dough. Place crust round on top of the filing. Seal edges together and crimp nicely. Cut steam vents into top of crust. Place leaf forms around the edges of the pie crust. Brush entire pie top with some milk, and sprinkle with sugar.

Almond Crust

1 ½  cups all purpose flour

1 cup almond meal, or finely ground almonds

12 tablespoons cold, unsalted butter, cubed into½

¼ cup  cold vegetable shortening

½ teaspoon salt

7 tablespoons ice water

Directions for Crust

In a food processor pulse together the flour, almond meal, butter, shortening and salt until coarse meal with pea size lumps. Slowly add in the ice water over the mixture.  Pulse until blended. Remove and knead together into a ball. Divide dough in half, knead each into separate balls, flatten each ball into a disk. Wrap in plastic wrap and refrigerate at least an hour.

Pie 5: Cool Lemon and Raspberry Pie

Crust
1 ½ cups fine vanilla wafer crumbs (about 30 cookies)
2 tablespoons granulated sugar
5 tablespoons butter, softened.

Pie
1 8 oz package softened cream cheese
1 14 oz can sweetened condensed milk
12 oz frozen, non-dairy topping, thawed
1 cup fresh lemon juice
1 tsp grated lemon zest
¾ cup Cornaby’s 5 Star Spreadable Fruit, Raspberry

Pie Crust:
Heat oven to 350 degrees. Blend the vanilla wafer crumbs, sugar and butter together. Press into the bottom and up the sides of a 9 inch pie plate. Bake for 8 to 10 minutes. Remove from oven and allow to cool completely prior to filling.

Pie:

Combine cream cheese and sweetened condensed milk in a medium bowl and beat on a medium speed until lumps are gone. Add the frozen non-dairy topping and mix until just combined. Add the lemon juice and zest and mix with hand mixer on low until well blended.  Spread Cornaby’s Raspberry 5 Star Spreadable Fruit on the bottom and up the sides of the pie crust. Pour in the filling. It will appear to be too much- but it’s not! Just mound it up. You’ll be glad you did! For best results, cover with wax paper and chill in the refrigerator at least 2 hours. If time permits, cool the pie overnight. Garnish with fresh raspberries before serving. Yields 8 servings.

Pie #6 – Cranberry, Raspberry, Pear Pie with Appleberry Jelly & Almond-Cornmeal Crust

Crust

¾ cup yellow cornmeal

1 cup finely ground almonds or almond meal

1 cup all purpose flour

3 tablespoons sugar

½ teaspoon salt

1 teaspoon pumpkin pie spice mix (or mix cinnamon, cloves, ginger, allspice)

7 tablespoons unsalted butter, room temperature

7 tablespoons vegetable shortening, room temperature

6 tablespoons buttermilk

Filling

2 cups fresh cranberries

4 cups peeled, cored, sliced pears

4 cups fresh raspberries (Cornaby’s), divided

1 ½ teaspoons pumpkin spice mix

3/4 cup sugar

1/3 cup Cornaby’s Pure Raw Raspberry Blossom Honey

½ cup currants, or raisins, optional

½ cup of water

5 tablespoons Cornaby’s Ultra Gel

1 cup Cornaby’s5 Star Spreadable Fruit, Appleberry Jelly

Buttermilk for wash

Instructions

Crust

In a food processor, mix the cornmeal, almonds, flour,sugar, salt and spices. Add in the butter and the shortening and cut into the dry ingredients, using the on/off button, until a coarse meal forms. Add in one tablespoon of buttermilk at a time, until the dough sticks together. Remove and form into a ball, divide in half.Flatten each ball into a disk. Wrap each disk in plastic wrap and chill about 1hour.

Filling

Preheat oven to 375 degrees F. In a food processor, roughly chop the cranberries, with the sugar and the spices. Transfer to a large bowl and stir in the pears, 3cup raspberries, and optional currants. Mix to blend well. In a small bowl, whisk together 1 cup of water with Cornaby’s Ultra Gel, then whisk in Cornaby’s Raspberry Blossom Honey. Blend well. Let sit 10 minutes. Smash with a fork the remaining cup of raspberries;mix with the Ultra gel mix. Blend well. Add to the cranberry-pear mixture. Blend well.

To Assemble

Roll out 1 disk of dough between wax paper into a 13 inch round. Remove the paper. Transfer the round to a 9-10 inch deep glass pie dish.  Fold any overhand under the edges. Crimp the edges. Roll out second disk of dough into a round 1/8inch thick. Cut out leaves or other patterns to use on top of pie, decoratively. Spread a thin layer of the Cornaby’s Appleberry Jelly over the bottom of the crust. Fold in the fruit filing mixture over the jelly. Place decoratively the dough leaves around the pie edges and the center. Brush dough with buttermilk. Place the pie dish onto a baking sheet and bake about 45 minutes. Cover with foil loosely and continue baking until bubbly and the dough is golden, another 30-40 minutes. Transfer to rack and cool about an hour.

Serve warm.

Part 2 will be up shortly.  Voting starts at 2 PM MST.