Lac Saint Jean Blueberry Pie

  • 10 cups fresh blueberries
  • 1 cup granulated sugar or more, depending on the sweetness of your berries
  • 1/4 cup cornstarch
  • 1/2 tsp. salt
  • 2 tablespoons unsalted butter, cuts into small chunks

Makes two 9″ pies

Preparation

  • Preheat oven to 425 degrees F
  • Take 1/4 cup of butter out the fridge and put on the counter for making “Nun’s Farts” after making pie (optional; see below)


Step 1: Prepare the Blueberries 

Toss fruit in a bowl with with sugar, lemon juice and zest, spices, tapioca and salt. Let stand for 15 minutes.

Step 2: Make Crisco No Fail Pie Crust

  • 5 cups flour (635 gm)
  • 1½ tsp. salt
  • 2½ cups shortening (320 gm)
  • 1 egg
  • ½ cup cold water
  • 1 tbsp. white vinegar

Combine flour and salt in a mixing bowl. Add room-temperature shortening. Cut the shortening into the flour mixture until rough crumbs.

Beat egg, water and vinegar together, then pour over flour mixture.

Stir mixture together with a fork until moistened.

Divide dough into four equal size balls, roughly 260 gm each, then put them in the fridge until you’re ready to roll them out.


Step 4: Assemble the Pie

Roll out a circle of dough large enough to line a standard, 9-inch pie plate (not deep dish) with 1-2 inches of overhang.

Pour berry mixture into pie shell then dot with butter.

Cut remaining pastry into 1/2 – 3/4 inch wide strips, and make lattice top. Crimp the edges with a fork to make everything stick together, then trim off the excess dough and set it  aside for “Nun’s Farts.”   

For a Crispy Top

For a deliciously crispy top crust, brush the lattice liberally with water, then coat each strip with sugar just before putting in the oven.

Thoroughly moistening the top crust of an unbaked pie enables the pastry to grip more sugar, which turns crackly and candy-like during baking.

Step 5: Bake

Bake pie on lower shelf of oven for about 15 minutes at 425 degrees F (the higher heat at the beginning makes the bottom crust nice and crispy), then reduce the heat to 375 degrees F and cook another 30 minutes, or until crust is golden brown.

Step 6 (optional): Make “Nun’s Farts”

Collect the remaining dough scraps and squeeze into a ball. Roll into as big a rectangle as you can.

If holes appear in the dough as you roll, or the edges go raggedy, patch up the holes and edges by ripping off bits of dough and sticking them into the holes with a dab of water for glue.

Keep rolling until you have something that looks like a rectangle, then spread a generouis coating of butter over the dough, spread brown sugar all over the butter, then sprinkle everything with cinnamon.

Roll up the long side of the rectangkle, then cut into one inch slices. You’ll ends up with 10-15 little rolls.

Spread a 12 cup muffin tin with cooking spray, then put 1-2 dough slices into each cup.

Bake for 15 minutes.

Serving

Allow the pie to cook completely, then refrigerate at least 4-5 hours before serving in order to give the blueberry pie filling time sufficient time to firm up before eating.

Apple Crisp

Heat oven to 375
Prepare 8×8 pan

Prepare Apples  

  • 6-8 apples
  • 1/2 cup sugar

Core, slice and peel apples, then mix with sugar and let sit for 1-2 hours. You can skip this step if you are in a hurry, but I wouldn’t – letting the apple sit in the sugar for awhile makes them soft, plump and juicy in the final dessert.

Topping

  • 3/4 cup brown sugar
  • 1/2 cup flour
  • 1/2 cup rolled oats
  • 1/3 cup butter, softened
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt

Mix topping ingredients together into rough crumbs, then spread over apples in the baking pan.

Bake for 30-45 minutes, or until topping is golden brown and apples are tender when pierced with a fork.

 

Epic Apple Pie

Yield: two 9-inch pies

Apple Pie Filling
Prepare apples 2-4 hours in advance of baking pie.

  • ½-1 cup brown sugar, depending on how sweet your apples are
  • ½ cup white  sugar
  • 1 teaspoon salt
  • 2 tablespoons ground cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ginger
  • 25 apples
  • 2 organic lemons, zest and juice
  • 3-4 tablespoons tapioca flour or starch

Crisco No Fail Pie Crust

  • 5 cups flour (635 gm)
  • 1½ tsp. Salt
  • 2½ cups shortening (320 gm)
  • 1 egg
  • ½ cup cold water
  • 1 tbsp. white vinegar


Step 1: Make Apple Pie Filling

Combine sugars, salt, and spices in a large bowl.

Wash apples well, especially if you plan to make Apple Scrap Jelly with the peels and cores.

Peel, core and slice apples as thin as possible, then toss the slices to coat with sugar as you throw them in the bowl.

Add lemon juice and zest, mix well, then set aside for 2-4  hours at room temperature.

Step 2: Prepare Pie Crust

Combine flour and salt in a mixing bowl. Add room-temperature shortening. Cut the shortening into the flour mixture until rough crumbs.

Beat egg, water and vinegar together, then pour over flour mixture.

Stir mixture together with a fork until moistened.

Divide dough into four equal size balls, roughly 300 gm each.

Step 3: Roll Out Dough

Roll out a circle of dough large enough to line a standard, 9-inch pie plate (not deep dish) with 1-2 inches of overhang .

(To determine the size of your pie tin, measure from one inside rim of your pie plate to the other inside edge).   

Trim overhanging dough to one inch all around. Cover pie crust with plastic wrap and refrigerate until needed.

For a regular pie, roll out the second circle of dough, place it a baking sheet lined with plastic wrap, cover with another layer of plastic wrap, then refrigerate until needed.

For a lattice top pie, roll dough into a rectangle at least 14″ in one direction, and then as long or wide you can get it in the other. Put on a baking sheet lined with plastic wrap, cover with another layer of plastic wrap, then refrigerate until needed.

I you are feeling ambitiousm you can make  Nun’s Farts (best name for a recipe EVER) with left over dough.

Step 4: Bake Pie

Heat oven to 500°F.

Stir tapioca starch into the apple pie filling, then spoon into prepared pie crusts, heaping the apples as high as possible.  Pour any extra juice over the apples if any remains.  

Put the top crust or lattice over the pie, fold the overhang under to make a thick rim, then crimp the edges with your thumb or fork to seal.

Brush top crust with egg, then sprinkle with sugar if desired. If your top crust is one piece (not lattice)  cut a few vents in the top with a sharp knife.

Reduce heat to 375, then and bake for 45 min-1 hour, turn in the oven half way through for even colour. 

If your pie browns too quickly, cover with aluminium foil. 


To serve:

Cool pie for at least 1-2 hours at room temperature before serving. Pie will not fully thicken until completely cool. 

Farmhouse Zucchini Bread

  • 3 eggs
  • 1 cup vegetable oil
  • 1 ½ cups granulated sugar (320 grams)
  • 3 teaspoons vanilla extract
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 cups flour (500 grams)
  • 2 cups grated zucchini, packed and not wrung out
  • 1 cup chopped walnuts (optional)
  • 1 cup dried cranberries, raisins or chocolate chips, etc. (optional)

 

Heat oven to 325°F.

Generously grease and flour two loaf pans or 24 standard muffin cups

Whisk eggs, oil, sugar and vanilla in a large bowl.

Stir cinnamon, nutmeg, baking soda, baking powder and salt into the wet ingredients and mix well.

Add zucchini and flour, mixing just until flour disappears. Stir in any add-ins, from walnuts to cranberries.

Divide between prepared pans and bake for 45-60 minutes, until a toothpick inserted into the center comes out clean. If you’re making muffins, these bake much faster, about 20-25 minutes. Do not overcook.

Allow to cool for 5 minutes before inverting and removing cakes from pans.

Enjoy!

Maple Syrup Pie with Apple Cider Vinegar

Maple Filling

Makes enough filling for 1 9″ pie.

1 3/4 cups maple syrup
2/3 cup heavy cream
1/4 teaspoon salt
1/3 cup butter
2 tablespoons cornstarch
3 large eggs plus 2 large yolks
1 tablespoon apple cider vinegar


Crisco No Fail Pie Crust

Makes enough filling for four 9″ pies or two 9″ deep dish pies.

5 cups flour (635 gm)
1 ½ tsp. salt
2 ½ cups shortening (320 gm)
1 egg
½ cup cold water
1 tbsp. white vinegar

 

Making the Maple Filling

Put maple syrup, cream and salt in a medium saucepan and bring to a boil. Add butter and whisk until melted.

Reduce heat to medium, then take a ½ cup of maple syrup out of the pot and whisk the cornstarch into it. When the mixture is completely smooth, pour the cornstarch mixture back into the pot of maple syrup. If you can’t get the lumps out, pour it back into the maple syrup through a sieve.

Simmer cornstarch and maple syrup mixture for 1 minute, whisking frequently. Transfer to large bowl and let cool for at least 30 minutes.

Beat eggs and yolks together in small bowl, add the vinegar, then add to the maple syrup and whisk until smooth. The filling can be refrigerated for up to 24 hours. just remove the filling from the fridge at least 1 hour before baking and whisk to recombine.


Making the Pie Dough 

Combine the flour and salt in a mixing bowl. Add room-temperature shortening. Cut the shortening into the flour mixture until rough crumbs.

Beat egg, water and vinegar together, then pour over flour mixture.

Stir mixture together with a fork until moistened.

Divide dough in half. Set one aside for your pie and wrap the other in plastic wrap and store in the fridge for later.

Roll out the pie dough then place it in a 9” pie plate. Trip the overhang ½ beyond the edge of pie plate, tuck the excess under, then crimp around the edges with your fingers or a fork. Refrigerate until firm, about 30 minutes.

Adjust oven rack to lowest position then preheat oven to 425 degrees.

Line chilled pie shell with aluminium foil then fill with pie weights. Make sure the edge is covered, or it will get too dark.

Bake 15 minutes, then remove foil and weights and continue baking 4-7 minutes, or until crust is light golden brown.

remove from oven and allow to cool for 10-15 minutes.

Reduce heat to 350 degrees.

 

Cooking the Pie

Place pie plate on a rimmed baking sheet. Pour the filling into the crust.

Bake until set, 45-60 minutes, rotating sheet a few times during baking. Let pie cool completely on wire rack, about 2 hours.

Refrigerate pie until fully set, at least 2 hours or up to 24 hours. Serve cold or at room temperature.

Serving Suggestion

Slice and serve as is, or with a dollop of whipped cream or crème fraîche.

 

 

Crusty No Knead Bread

Yield: 1 large loaf

  • 6 cups flour (800 grams)
  • 1 teaspoon instant yeast (6 grams)
  • 3 teaspoons salt (16 grams)
  • 3 cups cool water (600 grams)
  • Cornmeal and sesame seeds as needed

In a large bowl, stir flour, yeast, and salt together. Add the water, and stir until you have a wet, shaggy dough, about 30-45 seconds.  Cover bowl and let rise 12-18 hours at room temperature. The dough is ready when the surface is bubbly and has doubled in size.

Lightly flour a work surface and place dough on it. Don’t be alarmed if the dough is super runny. It will firm up. Sprinkle dough with a little flour and fold it over on itself once or twice.

Return the dough to the bowl, cover, and let rise another 2 hours. The dough is ready when it has doubled in size again.

A half-hour before dough is ready, heat oven to 450 degrees and put a heavy pot with the lid on inside the oven. (Cast iron or enamel pots work best, but the high heat will ruin the look of your enamel pot over time).

Carefully remove pot after 30 minutes, cover the bottom of the pot in a layer of cornmeal (so the bread doesn’t stick), then pour the dough into the pot and finally – sprinkle the top of the dough with sesame seeds.

Cover with lid and bake 30 minutes, then remove the lid and bake another 20-30 minutes, until loaf is dark, golden brown. Cool on a rack, then cut a huge slice, slather it with homemade apple butter, maple syrup or strawberry jam, and be transported straight to heaven.

Pets des Soeurs or Nun’s Farts

Ingredients

  • Leftover pie dough, puff pastry dough, etc.
  • Soft butter
  • Brown sugar
  • Cinnamon

Directions

Roll dough into a  rectangle about 1/4 inch thick.

Spread a layer of butter over the dough

Sprinkle brown sugar over the butter until the square is well covered, then cinnamon to taste.

Roll dough tightly into a log shape then slice into 1/2 inch pieces.

Place the rolls on a cookie sheet and bake at 400F for 20 minutes or until golden brown.

Galette des Rois

Preheat oven to 375

Pastry

  • 1 box puff pastry


Filling

  • 13/4 cups almond meal
  • 1/2 cup flour
  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 1/2 cup icing sugar
  • 1/2 teaspoon salt
  • 2 teaspoons almond extract
  • 1 teaspoon rose water
  • zest from 1/2 an organic orange
  • 2 eggs
  • 1 whole almond or bean

Glaze

  • 1 egg yolk
  • 1 teaspoon milk

Preheat oven to 375. Lightly grease a baking sheet or line with parchment.

Roll out one piece of puff pastry and cut into a 10 circle using a pot lid or plate as a template. Place dough on the baking sheet and cover with plastic wrap. Roll out the second piece of dough to the same size, place on top of the first circle, then chill both together for thirty minutes.

To make the almond filling, mix together the almond meal, the two sugars, the salt and the orange zest. Add butter and beat until smooth. Stir in the eggs yolks, one at a time, then the almond extract and rose water.

Remove the almond filling from the refrigerator. Remove one of the circles of dough, set aside. Spread the almond filling on the circle of dough still on the baking sheet, stopping 1-inch from the edge.

Place an almond or bean somewhere in the almond filling.

Brush water generously around the exposed perimeter of the dough, then place the other circle of dough on top. Press down firmly to seal the edges.

Decorating Galette

Flute the sides of the galette by planting two fingers a ½ inch apart on the edge of the galette, then pulling the dough in between the fingers with the tip of an upside down paring knife to create a scalloped edge. Continue all the way around the galette.

To decorate the top of the galette, cut 5-6 lines in the top of the cake, from top to bottom. Between these lines, cut a series of diagonal lines, half up, half down (like veins on a leaf), ½ apart, from top to bottom.

Stir together the egg yolk and milk and brush evenly over the top. Avoid getting the glaze on the sides, as it will stop the pastry from rising at the edges.

Use a paring knife to poke 5 holes in the top, to allow steam escape while baking. If the galette puffs up too much while baking, poke a few more holes in it to release the steam.

Bake for 30 minutes, until golden brown. Remove from heat, and cool on a rack. The galette will deflate as it cools. Serve warm or at room temperature.