I have several of you asking for a wine recipe. Many I find ask for ingredients that are specific to wine making. I think I have found one that might work for us. Bonus is, it might be ready to share for our summer celebrations. I’m going to try this one this weekend. I also received a request from Mary, here in Houlton. Mary asks for a recipe for strawberry pie. She can find many recipes for strawberry rhubarb pie, but not for a strawberry pie. Mary’s grandmother made a wonderful strawberry pie and she would like to be able to make it again.
Strawberries have a wonderful fresh flavor that can fill a pie without supportive fruit getting in the way. Although, strawberry rhubarb is one of my many favorites. Who am I kidding? I like pie. Any pie. Thanks Mary, This is a pie recipe that I hope brings back memories of your younger years!
Simple Wine
1 (.25 ounce) package active dry yeast (regular baking yeast)
4 cups sugar
1 (12 fluid ounce) can frozen juice concentrate (any flavor except citrus, thawed)
3 1/2 quarts cold water, or as needed
Coffee filters or cheesecloth for straining
Directions: Combine the yeast, sugar and juice concentrate in a gallon jug. Fill the jug the rest of the way with cold water. Rinse out a large balloon, and fit it over the opening of the jug. Secure the balloon with a rubber band. Place jug in a cool dark place. Within a day you will notice the balloon starting to expand. As the sugar turns to alcohol the gasses released will fill up the balloon. When the balloon is deflated back to size the wine is ready to strain and drink. It takes about 6 weeks total.
Old Fashioned Baked Strawberry Pie
2 (9 inch) unbaked pie crusts
1 1/4 cups white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
4 cups fresh strawberries
2 tablespoons butter
Directions: Preheat oven to 425 degrees F (220 degrees C). Place one crust in a nine-inch pie pan. Mix together sugar, flour, and cinnamon. Mix lightly through the berries. Pour filling into pastry-lined pan, and dot fruit with butter or margarine. Cover with top crust, and cut slits in the top. Seal and flute the edges.Bake for 35 to 45 minutes, or until the crust is slightly browned.
Will be quite juicy while warm. Let chill over night for best results.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
