Get Kids in the Kitchen with Summer’s Fresh Bounty

Monday 01st, August 2016 / 09:26 Written by
Get Kids in the Kitchen with Summer’s Fresh Bounty

Get Kids in the Kitchen with Recipes They Love

Kids love to cook when it stuff they love to eat. What do you do with the extra fresh fruit you’ve picked after your trip to the farm? You make pies and preserves, of course! And your kids will not only love making these recipes, they will love to eat them.

In The Raw has two brand new summer pie and preserve recipes sure to impress your family and friends. Made with Sugar In The Raw and plenty of fresh fruit including raspberries, cherries, and peaches, alongside other tasty ingredients like sweet cinnamon and zesty lemon juice, these pies and preserves are a perfect way to take advantage of all your summer fruit and get kids involved in the kitchen!

These recipes are easy for kids to make with a little guidance.

In The Raw Raspberry Buttermilk Slab Pie

(Makes 24 servings)

kids

Pie crust:

  • 2 ½ cups all-purpose flour
  • 2 tablespoons Sugar in the Raw®
  • 1 teaspoon sea salt
  • 1 cup cold butter (2 sticks), cut into cubes
  • ½ cup ice water
  • 1 egg white whisked with 2 teaspoons cool water

 

Filling:

  • 1 ¾ cups buttermilk
  • 3 eggs
  • ¼ cup butter, melted
  • 1 tablespoon lemon juice
  • 1 ½ teaspoons pure vanilla extract
  • 1 cup Sugar in the Raw® plus 2 tablespoons, divided
  • 2 teaspoons cornstarch
  • ½ teaspoon sea salt
  • 3 cups fresh raspberries

 

Directions:

  1. To the bowl of a food processor or a large mixing bowl, add flour, sugar, and salt. Pulse a few times or whisk to combine. Add butter and pulse until dough is crumbly and butter is in pea-sized pieces; or use a pastry blender or two knives to cut butter into the flour. Add half the ice water and pulse or stir to combine. Add the rest of the water a little at a time until the dough just comes together in a shaggy ball. Remove dough to a work surface and knead very lightly just until dough forms a smooth ball. Flatten dough into a rectangle, wrap in plastic wrap, and chill at least 1 hour or overnight.
  2. Lightly grease a 13 x 9½ x 1 baking sheet or jelly roll pan. Preheat oven to 375˚F.
  3. Lightly flour work surface and place chilled dough on it. Roll out dough, applying even pressure with a rolling pin, into a rectangle 2 inches larger than the baking sheet on all sides. If dough cracks, let it warm up for a few minutes before continuing. Patch any holes or large cracks with excess dough. Loosely roll dough around rolling pin and transfer to baking sheet. Trim edges of dough to have a ¾” overhang, and crimp the edges. Poke dough all over with a fork, and chill 30 minutes. Line dough with parchment and fill to the brim with pie weights or dried beans. Blind bake crust until the edges are brown and set, about 20 minutes. Carefully remove pie weights and parchment, brush with egg white, and return to oven 5 minutes more to set bottom of crust.
  4. In a large mixing bowl, whisk together buttermilk, eggs, butter, lemon juice, and vanilla. In a medium mixing bowl, whisk together sugar, cornstarch, and salt. Whisk sugar mixture into buttermilk mixture to combine.
  5. Sprinkle raspberries over pie crust and pour custard over them. Brush crust edges with more egg wash and sprinkle with remaining 2 tablespoons sugar.

Reduce oven temperature to 350˚F and bake 35-40 minutes or until edges are set and the center of the custard jiggles slightly, like gelatin. Remove to a cooling rack and cool completely before cutting. Refrigerate any leftovers.

Cherry-Peach Pie

(Makes 10 servings)

kids

Pie crust ingredients:

  • 2 ½ cups all-purpose flour
  • 2 tablespoons Sugar in the Raw®
  • 1 teaspoon sea salt
  • 1 cup cold butter (2 sticks), cut into cubes
  • ½ cup ice water

 

Filling ingredients:

  • 5 large fresh peaches (about 2 ½ pounds)
  • 2 cups fresh cherries, pitted and halved
  • 1 cup Sugar in the Raw® plus 2 tablespoons, divided
  • 3 tablespoons cornstarch
  • 2 tablespoons lemon juice
  • ½ teaspoon ground cinnamon
  • 1 egg, beaten with 2 teaspoons cool water

 

Directions:

  1. To the bowl of a food processor or a large mixing bowl, add flour, sugar, and salt. Pulse a few times or whisk to combine. Add butter and pulse until dough is crumbly and butter is in pea-sized pieces; or use a pastry blender or two knives to cut butter into flour. Add half the ice water and pulse or stir to combine. Add remaining water a little at a time until dough just comes together in a shaggy ball. Remove dough to a work surface and knead very lightly just until dough forms a smooth ball. Divide in half, flatten into discs, wrap in plastic wrap, and chill at least 1 hour or overnight.
  2. Have ready a 9 or 10” pie dish or cast iron skillet. Lightly flour a work surface and place half of chilled dough on it. Roll out dough, applying even pressure with a rolling pin, into a circle 2 inches larger than the pie dish. If dough cracks, let it warm up for a few minutes before continuing. Patch any holes or large cracks with excess dough. Loosely roll dough around rolling pin and transfer to pie dish. Trim edges of dough to have a ¾” overhang. Poke dough all over with a fork, and chill 30 minutes. Place second dough round on work surface and roll out as above. Cut dough into ¾” strips. Place half the dough strips 1-2” apart on a lightly floured cookie sheet, then weave remaining dough strips through them in a basket-weave pattern. Chill lattice 30 minutes.
  3. Bring a large pot of water to a boil and prepare an ice water bath. With a paring knife, score the bottom of each peach with an X. With a slotted spoon, carefully lower peaches into water and blanch 2-3 minutes. Remove to ice water bath to cool. Peel skins off peaches with a paring knife and cut into ½” slices.
  4. Preheat oven to 400˚F.
  5. In a large mixing bowl, combine peaches, cherries, 1 cup sugar, cornstarch, lemon juice and cinnamon. Pour into chilled pie shell. Slide lattice crust off cookie sheet on top of filled pie shell. If lattice and crust are very cold and brittle, let warm up for a few minutes. Fold overhanging dough of bottom crust over edges of lattice. Crimp edges or press with the tines of a fork.
  6. Brush lattice with egg wash and sprinkle with remaining 2 tablespoons sugar.
  7. Bake 30 minutes, then reduce oven temperature to 350˚F and bake 30-40 minutes more, or until browned and bubbly. Remove to a rack and cool 1 hour.

 

Classic Peach Preserves

(Makes 3 ½ cups)

kids

Ingredients:

  • 2 ½ pounds fresh peaches (about 5-7 large), pitted and chopped
  • 2 cups Sugar in the Raw®
  • Juice of 1 lemon (about 3 tablespoons juice)

 

Directions:

  1. In a large, heavy pot, combine peaches, sugar, and lemon juice. Bring to a rapid boil over medium-high heat.
  2. Place a small plate in the freezer. When the jam starts to look thick and glossy, about 15-20 minutes, spoon a small amount onto cold plate and place back in the freezer for 2 minutes. Run a finger through the jam on the plate. It should leave a clear trail, and the jam should not run immediately back into a puddle.
  3. Ladle jam into clean, dry glass jars leaving ½” headspace. Cool to room temperature and cover with lids and rings. Refrigerate if using within 3 weeks, or freeze up to 1 year.

 

Strawberry-Habanero Preserves

(Makes 4 cups)

in the raw Strawberry Jam

Ingredients:

  • 1 quart strawberries (4 cups), hulled and chopped
  • Juice and zest of 1 lime (about 2 tablespoons juice)
  • 1-2 habañero peppers, seeded and minced
  • 1 package (1 ¾ ounces) powdered fruit pectin
  • 3 cups Sugar in the Raw®

 

Directions:

  1. In a large, heavy pot, crush berries. Add lime zest and juice and habañero and stir. Slowly stir in pectin. Bring to a rolling boil over high heat, stirring constantly.
  2. Add sugar, stirring to dissolve, and bring back to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat.
  3. Ladle jam into clean, dry glass jars leaving ½” headspace. Cool to room temperature and cover with lids and rings. Refrigerate if usingwithin 3 weeks, or freeze up to 1 year.

 

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