food & dining
Mixed Berry Pie Filling | Pareve
Serves 8
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2 cups fresh strawberries
1½ cups fresh blueberries
1½ cups fresh raspberries
¾ cup sugar
1½ teaspoon fl our
⅛ teaspoon salt
2 teaspoons fresh lemon juice
¼ teaspoon cinnamon
the dough, including on the pan’s
edges. Gently press the foil into the
shape of the pan. Pour the beans or
pie weights into the foil liner. Move
it into the oven, and bake for 12-15
minutes, until the dough is turning
golden. Remove the pie pan from the oven.

Lift the foil off the crust, and let it rest
while you slice the fruit. The beans
can be used again for pie crusts but
not for cooking.

Fill the pie with fruit from one of
the recipes below. Remove the sec-
ond disk of dough from the refrig-
erator and follow the dough-rolling
directions above. Cover the fruit with
the second circle of dough, which
will be the top crust. Press the top
crust into the bottom crust to seal
them. Cut slits in a couple of places
in the top crust.

combined. Spoon the apple mixture
into the crust-lined pie pan. Cover
the apples with the top crust. Bake
for 1 hour, or until the crust is golden
brown. Cool for 15 minutes or more before
serving. Rinse the berries under cold water.

Lay them out on paper towels to dry.

Hull the strawberries, and cut
them into halves or quarters, if they
are large.

Place all the berries in a large mix-
ing bowl. Add the remaining ingre-
dients. With a wooden or silicone
spoon utensil, gently mix them until
well combined. Spoon the berry mix-
ture into the crust-lined pie pan.

Cover the berries with the top crust.

Bake for 1 hour, or until the crust is
golden brown.

Cool for 15 minutes or more before
serving. Ginger Peach Pie Filling |
Pareve Serves 8
1-inch fresh ginger root
6 peaches
½ cup sugar
1½ teaspoon fl our
⅛ teaspoon salt
2 teaspoons lemon juice
¼ teaspoon vanilla
Peel the ginger. Dice it and then
chop it fi nely.

Cut the peaches in half. Discard
the pits, and peel them. Slice the
peaches thin.

Place the ginger and peaches in a
large mixing bowl. Add the remain-
ing ingredients. With a wooden or
silicone spoon utensil, gently mix
ingredients until well combined.

Spoon the mixture into the crust-
lined pie pan. Cover the peaches
with the top crust. Bake for 1 hour, or
until the crust is golden brown.

Cool for 15 minutes or more before
serving. JE
Tiferet Bet Israel
Confirmation 5782
Apple Spice Pie Filling | Pareve
Serves 8
5 baking apples, such as Granny
Smith, Gala, Fuji or Pink Lady
½ cup sugar
1½ teaspoon fl our
½ teaspoon cinnamon
⅛ teaspoon allspice
⅛ teaspoon cardamom
⅛ teaspoon salt
1½ teaspoons lemon juice
Peel, core and slice the apples
thin. Place them in a large mixing
bowl. Add the remaining ingredients.

With a wooden or silicone spoon
utensil, gently mix them until well
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Noa Livya Stein
Eliseo D. Rozenwasser
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Executive Director
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