Thursday, October 18, 2012

Marigold Meadow’s Pie

The first two weekends in October are busy times at Marigold Meadows.  While I have much to share with you about the last two weeks, I’ve had little time to write!  This note will be short and sweet!

Fox News came yesterday to do a clip on what was happening on the farm and interviewed several people, including one of the pie bakers!  Knowing more about keeping the fires burning and getting those pies in and out of the oven in due time than most of the helping ladies, my nephew, Craig was the chosen spokesperson!  Showing the flames from the firebox of our wood stove, Craig explained, “Many assume that we are baking in a gas stove which looks like a wood stove.  But, there is no comparison!  You can’t set a timer and just walk away from a wood stove!  You have to “baby sit” it to make sure the right temperature is maintained by adding wood, opening or closing the damper and sometimes even propping the oven door open.”

While a wood stove is more work, we think the results are worth the effort and evidently so do those who come to visit Marigold Meadows.  Even in the stormy weather, people were lined-up outside to purchase a slice of warm pie!  There’s just something about the taste of piping hot pie straight from a wood stove!  After sampling the melt in your mouth crust, it isn’t uncommon for our visitors to ask for the recipe.  We have little business cards with the recipe on them ready to give to those who ask.

While it won’t taste quite the same if you’re not baking in a wood stove oven, I thought you might like to try your hand at making

Marigold Meadow’s Pie

Crust:                                    Filling:

2/3 cup Crisco oil                  1 quart fruit

1/3 cup water                        1 ½ cup sugar

dash salt                                3 tbsp. corn starch

2 cups water                         cinnamon if making apple

Measure ingredients for crust accurately and mix in medium sized bowl.  Divide dough and roll between wax paper to desired size (makes two large or three small crusts).  Place dough in pie plate and fit into corners.  Cut remaining dough from edge of pan.  Mix filling ingredients and pour over crust.  Place top crust over filling and pinch top and bottom crusts together at edges.  Bake at 400 for one hour or until golden brown.

I thanked the reporter for coming out in the storm and gave him a slice of hot apple pie!  He ate it on the spot!  We’re hoping that he shared with his audience what he told us, “This is one of the best pies I’ve ever eaten!



P.S.  Please feel free to contact me with questions, thoughts, topics you’d like to ponder or to read past articles at:  You may also contact me at:

             Bonnie Jaeckle

             In Search of the Whole-Hearted Life

             Diagonal Progress

             505 Jefferson St.

             Diagonal, IA 50845

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