What’s Up

Hi Everyone,

I’m sorry I haven’t been blogging lately . I have been preoccupied with my daughter’s up coming wedding. It feels like she was proposed to just yesterday but it is almost a year later. How fast time flies. We had her bridal shower here at “ The Farm”. It was wonderful. Her matron of honor did a fabulous job of decorating and setting up fun games for us to play.
My daughter doesn’t like cake that much so she asked if she could have her mom’s pies at the wedding. She sent me some photos of beautiful pies. So I’m sure you know what I have been busy working on. I have canned many pie fillings for the big day; Apple, Peach, Apricot, Nectarine Cherry, Blue Berry Apricot, Plum Apricot, Peach Nectarine and Caramel Ginger Pear. That was the easy part, now to make the perfect pie crust that can be manipulated without being rubbery or tough. We have had a few experimental pies around here. I spent the day making my new pie crust and individually wrapping it to be frozen. The day before the wedding, all that needs to be done is rolling out dough, pour pie filling in and having some fun decorating them.
I wanted to share the recipe with you so you to can have gorgeous pies.

Remember when your fruit tree is loaded, Make Pie Filling
or call All In A Jar to help you.

See you in class

Penny’s Decorative Double Pie Crust
3 cups flour
1 stick unsalted butter ( Cold )
1/2 cup and 2 tablespoons coconut oil ( Cold )
1 teaspoon salt
5 to 6 tablespoons ice water or ice cold vodka
1 egg for egg wash
1 tablespoon butter ( for the inside of the pie )

1. Place flour and salt in a food processor with blade, mix
2. Cut butter and coconut oil into cubes, add to the food processor.
3. Pulsate the flour and butter / coconut oil until it becomes crumbs.
4. Slowly add ice cold liquid, a little at a time.
5. As soon as you see it come together as a dough, stop.
6. Do not handle a lot. Make two balls and place on a pie pan then refrigerate for an hour.
7. Get two sheets of parchment paper. Place one of the dough balls on the paper and place the other on top. Use a rolling pin to roll out the dough.
8. Peel off the top paper from the dough and pick the paper up that has the dough on it and work it in to the pie pan.
9. Repeat the same process with the other dough ball.
10. Pour pie filling into crust and use the tablespoon of butter to make small dollops of butter on top of the filling.
11. Pull off the top parchment paper. This is the time to do some decorating, ( if you have small cookie cutters use them to decorate and to make vent hole to allow the steam to escape )
12. Brush egg wash on top of pie and sprinkle raw sugar on top.
13. Place pie on cookie sheet to bake at 375.

Bring Your Own Produce Class

100_1156If you don’t know, yet, about our
“Bring Your Own Produce” class, you should take a minute to read about this unbeatable offer. All In A Jar provides a personal experience for you and
at least one other person to learn beginner, intermediate our advanced techniques using your very own produce! This class is ideal for individuals with gardens and trees that are overflowing with ripe food. Maybe a neighbor gifted you four grocery bags of apples, or maybe tomatoes were on sale at a local fruit stand. Chef Penny will work with you to choose the best recipes for your ingredients. The best part – you get to go home with everything you have made! Just imagine: 10 jars of ready made tomato sauce for quick family dinners; 7 jars of delicious apple pie filling for a warm summer dinner party; 15 4oz jars of homemade pickles or jam that you can give as gifts at Christmas time.
These one of a kind classes are offered Sundays at 11:00 am or Thursdays at 6:00 pm. If the
time or days do not work for you Chef Penny will do her best to accommodate your schedule while your produce is fresh.
For this class, you will provide all of the ingredients, all of the jars and go home with all if the goods. Set up your intimate class today!

See you in class