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Everyone Loves Pie {Week 44}

Ginger Peach Pie

Can you believe that we are 44 weeks into the year, and that there are only 8 more weeks left of 2013? Which also means that there are only 8 pies left too! I can already tell you that when I look at my list of “People to Make Pies for” that there are MANY more than eight still on the list. A year is not long enough.

Well, I definitely did not want to make it through the whole year without baking a pie for my Uncle Joe! My dad’s brother, a hard-working farmer, and an all around funny guy! He’s the uncle who, on a family ski trip, tied a red bandana to a tree limb somewhere on Peak 9 in Breckenridge, Colorado and offered twenty bucks to any of us who could find it. No one did, so maybe it’s still there! Keep your eyes peeled. I’m guessing the twenty dollars is still up for grabs!

It’s been REALLY busy around the farm lately – everyone working from dawn until dusk, and sometimes later, bringing in the harvest. I dropped off this ginger peach pie at Uncle Joe’s house last friday morning, and it was waiting for him when he came in for lunch. I received an awesome cell phone photo of a big piece of pie on a plate with a smiling face. I think he liked it!


Ginger Peach Pie


one recipe for a double pie crust
6-7 cups peaches, cut into 1/3-inch slices
1 tablespoon lemon juice
1/4 cup white sugar
1/3 cup brown sugar, packed
2 teaspoons ginger
3 tablespoons cornstarch
Prepare the pie crust. Roll out half of the pie dough and fit it to a 9 inch pie pan. Place the pie pan and the remaining dough in the refrigerator to chill. Peel and slice the peaches and place in a bowl. Toss peaches with lemon juice. Add sugars, ginger, and cornstarch and toss again to coat. 
Pour the filling into the dough lined pie pan, then roll out the remaining dough for the top. 
Brush crust with milk, water, or egg as desired for shine, and add a little decorative sugar. Place pie pan on rimmed baking sheet to catch any spills, and place in oven and bake for 20 minutes. Then reduce heat to 375 degrees and bake for an additional 30-40 minutes, or until filling is bubbly and crust is golden brown.
:: Carrie ::

Everyone Loves Pie {Week 38}


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!


Peach and Blueberry Pie


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


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 30}

Peach season is in full swing! They’re at their peak right now so it’s time to enjoy them at their best! I was given a bunch of ripe, juicy, locally grown peaches a few days ago. I knew that some of these peaches were destined to go in a pie, but whenever you have something so flavorful and delicious, it doesn’t really matter what you put them in, or how you use them – it’s guaranteed to be delicious. I have a recipe for a sour cream apple pie that I have made over and over because it’s just that good, and because certain family members always request it. I had seen this recipe for sour cream peach pie, which sounds just as tasty, and I’ve been waiting for the perfect peaches before I made it for the first time.

Well, the time had come, so I baked one up and dropped it off with Jill. Lucky girl! Jill is a good friend of all of ours, and I’ve known her, well, my entire life. Jill and I grew up in the same community, and we both come from families with strong roots in the area. Some of my best memories with Jill happened on church float trips – we were the best canoeing partners! Now, she actually works for my family, on the farm, so we still get to see one another pretty frequently. She’s the one, I’m pretty sure, who keeps our whole farming business organized. She pays the bills, and takes the phone calls, and in the fall she works her tail off helping to run the corn maze. Thanks, Jill! Hope you enjoyed the pie!


Sour Cream Peach Pie


9 inch single pie crust
4 cups sliced peeled peaches 
2 tablespoons peach preserves
1 cup sugar
1 cup (8 ounces) sour cream
3 egg yolks
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup sugar
3 tablespoons chopped pecans
1 teaspoon ground cinnamon
1/4 cup cold butter, cubed


Line a 9-in. pie plate with pastry; trim and flute edges. In a large bowl, combine peaches and preserves. Transfer to pastry shell. In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches.
Bake at 425° for 30 minutes. Meanwhile, in a small bowl, combine the flour, sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie.
Bake for 15-20 minutes or until a knife inserted in the center comes out clean and topping is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool completely on a wire rack for 3 hours before serving. Store in the refrigerator. Yield: 8 servings.
:: Carrie ::

Everyone Loves Pie {Week 27}

I hope you have had the experience of biting into a juicy, sweet, fresh-from-the-tree peach that’s so ripe and perfect that when you take a bite it explodes with flavor, and you end up with sticky peach juice running all over your hands and down your arm. It’s a sign that summer is in full swing. Pie #27 is the first of probably what will be several versions of a peach pie. Peaches ‘n Cream Pie. That just sounds like summer, doesn’t it?

This week we had a big family get-together at my parent’s house. Lots of cousins, and aunts and uncles, and grandparents. Four generations, and more than 40 people, including five babies all 5 months or younger. With a growing family like this it’s hard to get everyone together in one place, but we were only missing two! (Erin and Jason, we missed you SOOOOO MUCH! Come home soon!) We played whiffle ball, took a big family photo, ate on tables under the big maple trees in the back yard, and chased lightening bugs after dinner. It was a classic summertime gathering. This pie took a spot on the dessert table, and it was just one in a line-up of a whole bunch sweet show-stopping confections. My family knows how to cook!


Peaches ‘n Cream Pie


1 recipe for a 9 inch double pie crust
5 cups sliced peeled peaches
1 teaspoon lemon juice
3/4 cup plus 1 tablespoon sugar, divided
3 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup heavy whipping cream
1 tablespoon butter


Mix up the pie crust. Divide dough in half. Roll out one portion to fit a 9-in. pie plate; transfer to pie plate. Trim pastry even with edge; set aside. In a large bowl, combine peaches and lemon juice. In another bowl, combine 3/4 cup sugar, flour, cinnamon and salt; stir in cream. Pour over peaches; gently toss to coat. Spoon into crust. Dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Sprinkle with remaining sugar. Bake at 425° for 15 minutes. Reduce heat to 350°; bake for 45-50 minutes or until peaches are tender and crust is golden brown. Cover edges with foil during the last 15 minutes to prevent over-browning if necessary. Cool on a wire rack. 
:: Carrie ::