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Raspberry Peach Pie w/ Oatmeal topping and Ground Cookie crust
Raspberry Peach Pie w/ Oatmeal topping and Ground Cookie crust

Now harvesting the last of the Spring crop of Prelude Raspberries. The three year old plant was the bulk of the harvest, the two year old was disappointing, and one of the two new plants did pretty good. Prelude Raspberries promise a harvest in the fall also, haven't had a fall harvest the first two years, maybe this year with pruning as the trick, more later...


Here is the promised "Fran's Raspberry Peach Pie Recipe"

  • Crust
    • 1 box of Fig Newton thin cookies (1 and ½ packs) ground. (or any cookie of choice)
    • 6 tbsp melted butter
    • ¼ cup sugar
    • ¼ cup almond flour
    • Ground cookies, melted butter, sugar and almond flour in food processer until crumbly. Then transfer to pie plate (which has been sprayed w/ pam). Use bottom of a juice glass to pat to form a crust.
  • Filling
    • 1½ to 2 cup Peach (About 4 to 5 large peaches)
    • 1 cup Raspberries
    • ¼ cup tapioca
    • 1 tsp lemon rind
    • ¾ to 1 cup sugar
    • Cut peach and mix raspberries with, tapioca, lemon rind and sugar. Let set for ½ hour.
  • Topping
    • 1 cup oatmeal
    • 2 to 3 tbsp butter
    • ¼ cup flour or almond flour, Nuts (almond or pecan) ¼ to ½ cup
    • Mix butter w/ other ingredients until crumbly.
  • Combine filling into pie crust then top with topping. Bake for 1 hour at 350 until bubbly.
Raspberry Peach Filling
Raspberry Peach Filling
Raspberry Peach pie w/ Oatmeal topping
Raspberry Peach pie w/ Oatmeal topping
A Bunch of Raspberries
A Bunch of Raspberries

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The Winner of the Fran's Victory Garden Butternut Squash Pie Recipe Contest.
The Winner of the Fran's Victory Garden Butternut Squash Pie Recipe Contest.

Fran’s Ginger Snap Butternut Squash Pie, simply WOW!

Ingredients:

For 1 Ginger Snap Crust (double for 2):

1/2 package of Ginger snaps (24 cookies for each crust)
6 tbsps. melted butter
¼ cup sugar

For 2 Butternut Squash pies filling:

4 cups of cooked butternut squash from Fran's Victory Garden
4 eggs
1 cup buttermilk
¼ cup melted butter
2 teaspoons vanilla extract
2 cups sugar
1 teaspoon salt
2 tablespoons of flour
1/ teaspoon of baking soda ...continue reading