Honouring Friends – A Recipe

Posted: September 7, 2012 in 1

I attended my “professional year” with Delores. She had a different last name at the university;  the story of the change was unique. Delores Von Kruse acquired the name that became her final one when her husband learned that his family had modified their past. We spent some years teaching at the same school, but many years connected through friendship and cooking.

I think we initially  became friends because we both had children. Looking back I realize I was closer in age to the other students in my PDP (Professional Development Program) module but life experience connected me to Delores. She was intelligent and an intellectual; these traits kept her home struggles from ever being shared. Glimpses of difficulties, now common for people, appeared but were not discussed such as loss of the family home, husband’s loss of his job, transportation shared and then failing… Other than both being moms as we learned to be teachers, we shared two passions, respect for the “alternate program philosophy” in which we were trained and a love of cooking. I smile as I remember our program being dubbed “The Delicious Alternative”. Perfect.

One recipe in my collection is simply called “Delores Dessert”. It is a cookie crust pie made in huge quantities because my tendency is to cook for large groups or to share. Here it is with an inelegant photo (my hands are impaired so my rolling and cutting of the lattice is anything but perfect). But Delores Dessert, I guarantee will enter your list of favourites if you give it a try. It’s easy. It’s delicious. It’s hard to mess up.

Delores Dessert (Cookie Crust Lattice Pie)

Preheat oven to 375 degrees F

Ingredients

1 cup butter at room temperature

1/2 cup sugar

pinch of salt

1 egg

1 tsp baking powder

2 cups flour

ice water as needed

Method

Blend in food processor. Add ice water only if dough does not make a ball. Divide mixture in half.

One half will be larger; use that half to press into bottom of glass 14 by 9 inch pan. Fill with fruit as for pie.

Roll out top crust on lightly floured board and cut into strips. Lay across fruit. Bake (375○)for 45-50 minutes.

BLACKBERRIES                                                                                         RHUBARB

can add blueberries if short of full                                                  can add strawberries – adds great flavour

1 1/2 cups sugar                                                                      2 cups sugar

6 T cornstarch                                                                        6 T cornstarch

1 T tapioca (or tapioca flour) optional                                              3 T tapioca (or tapioca flour)

The fruit, not too little and not too much, (overfull will boil over) is mixed with the sugar and cornstarch/tapioca in a bowl before being poured over the bottom crust and covered with the lattice strips.

 

 

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Comments
  1. elainewillis says:

    to Ruth:
    I was never given a quantity for fruit. It was kind of how much fit or how much was picked. Do leave a little space so it doesn’t bubble over and dirty your oven.
    Yes – a LOT of cornstarch. I have substituted water chestnut flour in reduced quantity. I have also on occasion reduced the sugar and told people to add ice cream. You will definitely like how easy and delicious this recipe is (and forgiving too). If you make one, take a good picture and I’ll add it to the BLOG.

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