Savoring the Seasons: Makings of a delicious dessert

  • Karis Post shares a recipe in today’s column for foolproof pie crust. Post’s favorite pie to bake with this crust is apple. TRIBUNE NEWS SERVICE

For The Recorder
Published: 10/10/2017 9:46:27 AM

One Saturday last month, I drove by bicyclists on Upper Road in West Deerfield while on my way to Clarkdale Fruit Farms. As I was choosing fruit, up walked the bicyclists — Matt and Tina Howell. They were on their way to Chilifest in Sunderland, “Living the local hero dream!” as they said.

I asked Matt and Tina if they had any fruit recipes to share. They told me about their new breakfast staple, which they learned from their Airbnb host, Daryl Cockburn, in Wellington, New Zealand. Daryl calls it “better than ice cream, ice cream” because it’s creamy and yummy like ice cream, but far superior nutritionally. Now, Matt and Tina make sure they always have a container of it in the fridge.

Also, last month I talked with Karis Post about this year’s huge apple crop and the many ways to enjoy apples. Post said, “Apple pies! I have a foolproof pie crust recipe that makes the flakiest crust.” Foolproof? Really? Post said that unlike some pie crust recipes, this one wasn’t fussy, that it didn’t take special handling.

What’s your favorite fruit recipe?

Thanks to Mary Barringer from Shelburne Falls who told me the plum torte recipe in my Sept. 27 column originally came from the New York Times (I got it from Kate French’s Conway’s 250th Cookbook). Mary said she substitutes ⅓ C. of almond flour for some of the regular flour.

Thanks also to Marcia Edmonds for sending a plum pie recipe. Sounds like a perfect use of Post’s pie crust. Don’t wait to try this, as plum season ends soon.

This week we’re eating ...

Better than ice cream, ice cream: By Daryl Cockburn, Wellington, New Zealand (shared by Matt and Tina Howell, Greenfield)


1½ C. rolled oats

¾ C. apple juice

¾ C. water

½ C. plain yogurt

1 tsp. cinnamon

2 tsp. Chia seeds

1 diced apple


We put this cut-up fruit and sprinkle granola on top for a little crunch. Measurements are approximate. If too soupy, add more oats and wait 15 minutes; add juice or water if it’s too dry. Daryl recommends crunching on apple seeds when cutting up apples to take advantage of B vitamins they contain.

Foolproof pie crust: By Inez Bemis (shared by Karis Post, Greenfield)


4 C. flour

1½ C. vegetable shortening

1 T. sugar

2 tsp. salt

1 egg

½ C. water

1 T. vinegar


With fork, mix flour, shortening, sugar and salt. In separate dish, beat remaining ingredients.

Combine mixtures, stirring with fork until all ingredients are moistened. With your hands, mold dough into ball; cover ball and chill it for at least 15 minutes before rolling it into desired shape. Dough can be kept in refrigerator for up to 3 days, or can be frozen until ready to use. Makes two double-crust 9-inch pies and one 9-inch pie shell. Dough remains soft in refrigerator and can be rolled at once.

Note from Post: My favorite pie with this crust is apple. For the filling, I use pie mix apples from Clarkdale. This collection of different varieties of apples has a deeper, richer flavor. I add butter, a little cinnamon, nutmeg and/or ginger to the apples. Bemis was my mother-in-law.

Grandpa Joe’s favorite pie: By Marcia Edmonds, Turners Falls


3¼ C. fresh, pitted, dark blue or Italian plums (about 18 to 20, depending on size)

1 to 1¼ C. sugar (depending on the sweetness of the plums)

2 slightly rounded T. flour

2 T. lemon juice

A pinch of salt

Pie crust pastry, or refer to recipe above to create your own dough


Prepare pastry for two-crust, 9-inch pie; set aside.

Combine ingredients in a large bowl.

Line pie plate with pastry. Add plum filling, dot with butter (optional) and cover with top crust.

Bake 10 minutes at 450 degrees. Reduce heat to 350 and bake 35 minutes longer, or until plums are tender. Good served warm with a scoop of vanilla ice cream.

Note from Edmonds: This is a yummy family favorite and was my father in-law’s favorite pie.

Local food advocate and
community organizer Mary McClintock lives in Conway and works as a freelance writer, editor, and book indexer. Send column suggestions and recipes to:


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