West End Harvest Festival Recap
Thank you to all vendors and shoppers who braved the rain on October 8th to participate in Harvest Festival at the West End! Despite the weather, it was a great festival day which celebrated the produce of the season! We wanted to share some memories with you…
Our apple and squash displays provided a glimpse of the many different varieties of squash and apples that are produced by our farmers!
Our pie competition expert judges hard at work!
Some beautiful vendor displays of seasonal produce that were at the market just in time for Thanksgiving!
Congratulations to Margarita Huquiana who won 1st place in the 2016 West End Fall Fruit Pie Competition with her delicious Pear and Concord Grape Pie! (See Recipe Below)
PEAR AND CONCORD GRAPE PIE
Pecan Short Crust Pastry
(Can be made up to 3 days ahead and stored in refrigerator)
Ingredients:
- 315g all-purpose flour (unbleached)
- 1/4 cup finely chopped pecans
- 1 teaspoon white sugar
- 225g chilled unsalted butter, cubed
- 1/4 to 1/2 cup ice water (add as needed)
- Place the flour, pecans, salt and sugar in a bowl
- Add the cubed butter and use your finger tips to “rub in” the butter, until the mixture resembles course breadcrumbs.
- Slowly add iced water to bring the dough together. Lightly knead until smooth.
- Divide the dough in half. Shape each half into a disc shape, wrap in plastic wrap and rest in the fridge for at least 45 mins.
Pie Filling
Ingredients:
- 500g concord grapes, stemmed
- 1.5kg medium-ripe pears (peeled, cored and quartered and cut into 1/4 inch slices)
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 2 tablespoons quick cooking tapioca/tapioca flour
- 30g butter, cut into small pieces
- Squeeze pulp of each grape out of its skin into a large saucepan. Put skins into a large bowl, and set aside.
- Cook pulp over medium heat, stirring often, until soft, 8-10mins, then strain into bowl with skins, pressing on solids with the back of a spoon. Discard seeds.
- Return grape pulp and skins to saucepan and add pears and sugar. Cook until liquid releases and thickens, but pears retain their shape (this will depend on ripeness, but approximately 10-15 mins).
- Gently stir in lemon juice and tapioca flour.
- Place in a bowl and set aside to cool completely.
Optional: Fold through fall spices such as cinnamon, nutmeg, ground cloves.
Assembly and Baking
- Take rested pie dough, roll out to approximately 4mm thick. Place in an 8-10 inch greased pie dish, trim edges and place in fridge to re-chill.
- Once pie crust is chilled firm, fill with pie filling. Scatter the small pieces of butter on top.
- Roll out remaining pie dough and place on top. Crimp edges and trim. Cut at least 4 slits in the top to allow steam to escape. Alternatively, cut decorative shapes to top the pie. Assemble on top, leaving holes to allow steam to escape.
- Brush with egg wash (egg yolk and a little milk). Sprinkle with coarse sugar.
- Chill pie for 30 mins. In the meantime, preheat oven to 375F/180C.
- Place on a baking sheet, and place in oven. Bake for 40-55 mins (rotating a few times) or until the crust is golden brown and the juices from the filling are bubbling.
- Cool completely before serving.
