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Monthly Archives: September 2013

Everyone Loves Pie {Week 38}

peachblueberrypie

We were talking the other day at our weekly staff meeting about our growth, as a company, over the past year. It’s a little bit mind-boggling to me. At this time last year, it was just the three of us. Beth, Karen and me. We had a few helpers here and there, mostly family members who didn’t mind folding cards and stuffing them into plastic sleeves every now and then. Our wholesale business was getting a good foothold, and our products were being sold in about 150 stores nationwide. Fast forward to this year and It’s not only the three of us, but we also have two other full-time employees, Zach and Haley, about seven other employees who come in two to three days a week, on a regular basis, and a little army of people that we can call in to help with packaging when we need them. In addition to the growth in our workforce, there is now OVER 700 stores that carry our line! Isn’t that crazy?! I know.

Out of all of those stores, there will always be one that has a real special place in our hearts. Poppy was one of the first stores to carry our products, and they are right here in our hometown of Columbia, MO. Liz and the girls at Poppy have been nothing but awesome to us. We LOVE that we can just stop in there at any time to drop off 1canoe2 goodies, to talk business, or just to say hello. It has been a fantastic partnership for both of us, but they have also become great friends! This past week I stopped by the shop on my way to the barn to deliver them a pie – a peach blueberry pie. And, I didn’t know it, but it was also Kim’s birthday! Perfect timing. It was meant to be.

To Liz, Lily, Kim, and the whole Poppy staff…Thank you! We love that you are our hometown store!

* We feel really lucky, and humbled, that there are so many stores, and store owners, who want to sell our products, and we appreciate them all so much. If you are one of those shop owners, thank you! If I could bake you all a pie, I would, but I just don’t think that’s possible!

** If you are wondering if you can find 1canoe2 in a store near you, go right up to the top of this page and click on the STORES section. We have been working really hard to try and get that big long list up to date, so take a look. Go visit one of our incredible retailers, and tell them that we sent you!

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Peach and Blueberry Pie

Ingredients:

1 recipe for a 9 inch double pie crust
5-6 ripe peaches
1 cup fresh blueberries
1/2 to 2/3 cups granulated sugar (depending on the sweetness of your peaches)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 tablespoons all-purpose flour
1 tablespoon cornstarch
2 teaspoon fresh lemon juice
1 egg, beaten, for egg wash
2 tablespoons sugar and 1/2 teaspoon ground cinnamon, for topping crust before baking

Directions:

Prepare the recipe for the crust, then divide the dough in two and gently knead into two disks.  Wrap each disk in plastic wrap and refrigerate for 1 hour.

To make the filling, wash and slice peaches.  In a medium bowl, combine peach slices and blueberries.  In a small bowl, whisk together sugar, spices, flour, and cornstarch.  Pour the sugar mixture over the fruit, and gently toss together with a wooden spoon.  Stir in the lemon juice.  Place bowl of fruit in the fridge to rest while you roll the crust out.

Preheat oven to 400 degrees F.  Place a rack in the center of the oven, and place a baking sheet on the lower rack, just below where you’re going to place the pie.  This will catch any pie drippings without making a mess of your oven.

Roll out the dough for the bottom crust and fit into the pie plate. Gently pour the fruit filling into the pie dish. Roll out the dough for the top crust and fit to the top. I cut it into strips and made a lattice top, but you could also completely cover the pie with a full top crust. Just make sure to cut several small slits in the top so the juices and steam can vent. Brush the top lightly with beaten egg and sprinkle with cinnamon and sugar. If you want.

Place pie in the oven and bake at 400 degrees F for 15 minutes.  Reduce the oven heat to 375 and bake for 45 to 55 more minutes.  Remove from the oven when crust is browned and golden, and the juices are bubbling.  Remove from the oven and allow to cool for 2 hours before serving.  Place covered in the fridge to store.  Pie lasts up to 3 or 4 days.

:: Carrie ::

Everyone Loves Pie {Week 37}

vanilla crumb pie

Fall is here! At least it is on our farm. The corn is all turning a nice shade of gold, the air has felt a little cooler and crisper lately, and it is corn maze time! Every fall, during the months of September and October (and just a little bit of November) we welcome people from all around to come visit and try their luck at finding their way through the maze that we cut into one of our corn fields. It’s actually become quite the local attraction. It takes a lot of help to keep the whole operation up and going, and it wouldn’t be possible without the crew of friends and some family who spend their weekends working to keep it running strong! This past weekend was the first of the season, and on Sunday afternoon I delivered a vanilla crumb pie to the whole gang. I think they kind of liked it!

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Vanilla Crumb Pie

INGREDIENTS:
 
1 Recipe for a single 9 inch pie crust
1/2 cup Sugar
1 cup Water
1 Tablespoon Flour, Heaping
1/2 cup Corn Syrup
1 pinch Salt
1/2 Tablespoon Cornstarch
1/2 Tablespoon Vanilla
1 Egg
 
FOR THE CRUMB TOPPING:
1 cup Flour
1/2 cup Sugar
1/2 teaspoon Baking Soda
1/2 teaspoon Cream Of Tartar
1/2 cup Butter
 
DIRECTIONS:First, prepare your crust. Fit into a 9 inch pie pan and place in the refrigerator to chill while you prepare the rest of the pie.For the filling, in a saucepan, mix together the sugar, water, flour, corn syrup, salt and cornstarch. Bring to a boil over medium heat. Then immediately remove the pan from heat and allow mixture to cool a bit. Add the vanilla and eggs and mix to combine. Fill the prepared crust with the mixture.

Mix together crumb topping ingredients and evenly sprinkle over top of the pie filling.

Bake at 350ºF for 20-30 minutes or until the top is golden brown and the center has firmed up a bit.

:: Carrie ::

Mountain Tops and Giant Trees

kingscanyonNP

Last week I took off on a little get-away to the west coast! My first stop was San Diego, to take part in a friend’s BEAUTIFUL wedding. After a weekend spent on the beach, catching up with friends, and celebrating a marriage, I headed  north into the Sierra Mountains. I met up with our good friend Abby, for several days of hiking, tromping around mountain streams, and sleeping under the stars. We visited three national parks – Kings Canyon National Park, Sequoia National Park, and we spent four days backpacking in Yosemite. It was fantastic. All of it. So beautiful. We felt really tiny walking among the 2500+ year old giant sequoia trees, and we couldn’t get enough of the view down into Yosemite Valley from the top of El Capitan. I’ve never seen so many stars in a night sky as I did from our backcountry campsites, and we wore blisters on our feet carrying our 40 pound packs up and down switchbacks over miles and miles.

But, it was so worth it.

I get asked all the time, “what inspires you?” and “where do you get your ideas?” Those are really big questions, and there are many answers, but I can say without a doubt that it’s in places like this, far away from the busy nature of our daily lives, deep in the heart of a beautiful place, that I feel most relaxed and come away feeling completely re-charged. I guess you could say that I like solitude. I did my best to soak it all in, so that I can draw from it later.

Here are a few things we saw…and, don’t be surprised if some of this shows up in my work sometime down the road!

indian rock

sequoias

halfdome

afterlight

afterlight-2

snowcreek

pinecone

yosemitetent

indian rock

giants

halfdome3

pacificsunset

What inspires YOU? Where do you like to go, and what kinds of things help you find that feeling of being full and re-charged?

P.S.

To Abby…Thanks for being the best adventure-seeking-star-gazing-not-afraid-of-heights-joke-cracking-tent-sharing-fun-to-be-with friend I could ever ask for. And, thanks for always having band-aids. I don’t know why I never pack them. Where should I meet you next? Alaska? I can’t wait!

To Mei Ling and Rick…Thanks for asking me to be a part of your wedding weekend. Everything was beautiful, and what a FUN time! Prayers for lots of happiness, and a lifetime together! Love you guys!

♥♥ Carrie

Everyone Loves Pie {Week 36}

crisp coconut and chobolate pie

 

We sure are blessed to have a lot of family and friends who don’t mind spending a few hours here and there helping us get all those small things done. It’s all those things that if they were left up to us would consume ALL our time, leaving us no time for anything else. It’s things like packaging greeting cards, and tying bundles of recipe cards together, and just getting everything all ready to go in general – so that when you buy something, it can go right in a box and be sent straight to you!

Every couple of weeks or so, it seems, we have what we’ve come to call “work days” where we welcome helpers to the barn to do just that – help us out! These groups mostly consist of aunts, neighbors, friends, and usually our moms as well. A lot of work gets done (Thank you guys!), but there is also a whole bunch of chatting, and laughing, and it seems like they always have a pretty good time! We compensate them for their work, of course, and we like to feed them lunch too!

This week’s lunch included a pie – a crisp coconut and chocolate pie to be exact. This recipe was passed down to me from…Martha Stewart, and it is super simple and easy to make. It only has four ingredients, but you’d never guess that if you didn’t know. It’s actually kind of fancy! A buttery crisp coconut crust, filled with a silky smooth chocolate ganache. Cut the pieces small – this one is rich!

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Crisp Coconut and Chocolate Pie

Ingredients
 
For the crust:
4 tablespoons unsalted butter, softened
11 ounces (about 6 cups) sweetened shredded coconut

For the filling:
1 cup heavy cream
8 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped

Directions

Preheat the oven to 350°F. In a mixing bowl, cut the butter into one-third of coconut until mixture forms a ball. Sprinkle the remaining two-thirds coconut over mixture and combine with your fingers.

Place a 9-inch pie plate on a baking sheet. Press coconut mixture into bottom and up sides of pan to form crust, leaving top edges loose and fluffy. Place a foil ring over edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil and bake until edges are browned, 4 to 5 minutes more. Transfer crust to a wire rack to cool completely.

Make the filling: Bring cream just to a boil in a small saucepan; pour over chocolate in a medium heatproof bowl. Let sit 10 minutes, then stir until chocolate is completely melted and mixture is combined. Pour into coconut crust. Refrigerate until filling is set, 1 hour or up to 1 day.

:: Carrie ::