Recipes – Spring 2002

Homemade Fruit Juice

from Jackson Gardens


Pick berries when ripe and freeze.  Later, thaw berries in a strainer to remove juice naturally, without killing the healthy enzymes in them.  Once the berries are thawed and strained, you can use a juicer or steamer to get the last of the juice out.  Freeze the juice in 2 cup amounts in ziploc bags for use later.  To mix juice to drink, mix 2 cups frozen juice with 1 cup sugar.  Add water to make 2 quarts.



Apple-Cherry Pie

from Arnold Dubren in Grapevine, March 2002



1 c. tart cherries, pitted

4 c. thinly sliced apples

1 c. white sugar

1/4 c. all-purpose flour

1/2 t. ground cinnamon

1 T. butter/margarine

1 recipe for 9 inch deep dish double pie crust




Combine cherries and apple slices in a large bowl.  Stir together flour, sugar, and cinnamon in separate dish.  Mix well with fruit.  Let stand 15 minutes.  Spread fruit mixture into pastry lined 9 inch pie pan.  Dot with butter or margarine.  Cover with top crust.  Seal and flute edges.  Coat top crust with some of a slightly beaten egg.  Sprinkle some sugar over the top of crust.  Cut slits in the crust to allow steam to escape.  Cover edges of pie with aluminum foil and bake at 425 degrees F. for 15 minutes.  Remove foil and continue baking for 25 to 35 minutes more, or until the crust is a dark golden brown and the apples are tender.