Big Valley Strawberry Pie
with Almond Crust
Big Valley is the premier brand of J.R. Wood, Inc.,
one of the largest growers and processors of fresh
frozen fruit. Enjoy strawberries in an easy press-in
crust of graham crackers and almonds. Take
pleasure in the taste of spring year-round.
1cupalmonds 3/4cupsugar
1/2cupgrahamcracker 2tablespoonscornstarch
crumbs 11/2 cups water
1/2cupsugar 13-ouncepackage
6tablespoonsbutter,melted strawberry-flavored
1/2 5-pound package gelatin
Big Valley Strawberries,
halved, partially thawed
1. Preheat oven to 350°F. Coarsely chop almonds
in a food processor. Add graham cracker crumbs
and sugar; process until finely ground. Add butter;
process until evenly moistened. Press crumb
mixture onto bottom and sides of a greased and
floured 9-inch pie pan. Bake for 12 minutes.
Cool. Arrange strawberries in the pie shell.
2. Mix sugar, cornstarch and water in a medium
saucepan; bring to a boil over high heat, stirring
constantly. Reduce heat and cook until thick and
clear. Add gelatin and stir until dissolved. Pour
gelatin mixture over strawberries. Refrigerate for
approximately 2 hours before serving.
Makes 6-8 servings.
SunWest Golden Peach Cobbler
Sun West Fruit Company’s San Joaquin Valley
location, with its hearty soil, very warm days and
surprisingly cool evenings, produces the sweetest
tree fruit in the marketplace.
2/3cup sugar, divided
11/4cups flour, divided
Salt
5 cups peeled and sliced
ripe fresh peaches
1 tablespoon lemon juice
4 tablespoons butter, divided
1 tablespoon
ground cinnamon
11/2teaspoons
baking powder
1/2cup milk
1. Preheat oven to 400°F. Combine 1/2 cup sugar,
2 tablespoons flour and dash of salt; mix well.
In a medium bowl, sprinkle peaches with lemon
juice; add flour mixture and stir to coat peaches.
Place in a buttered 9-inch baking pan, dot with
butter and sprinkle with cinnamon.
2. Combine remaining flour, 1 tablespoon sugar,
baking powder and 1/4 teaspoon salt. Cut
3 tablespoons butter into flour mixture until it
resembles coarse cornmeal. Add milk and mix
until dry ingredients are moistened.
3. Spoon 9 rounded mounds of dough over peaches.
Sprinkle remaining sugar over top. Bake at 400°F
for 30 minutes, or until topping is golden brown.
Makes 9 servings.
Kingsburg Apple Asian Pear
or Pluot Crisp
Asian pears are crisp and juicy like apples but have
a distinctive texture and flavor more reminiscent
of pears. Pluots are a complex hybrid fruit that
blends the delicious flavors of plums and apricots.
Both Asian pears and pluots lend themselves well
to this fruit crisp recipe.
4largeKingsburgApple 1/2cupwater
Asianpears,peeled,cored 1/2cupcoldbutter,
andsliced, or 8large cutinpieces
pluots, pitted and sliced
3/4cup flour
21/2teaspoons
cinnamon, divided 3/4 cup sugar
4 tablespoons brown
sugar, divided
1. Preheat oven to 375°F. Arrange fruit in a buttered
10-by-10-inch baking dish. Sprinkle 11/2 teaspoons
cinnamon, 2 tablespoons brown sugar and water
over fruit.
2. Combine butter, flour and sugar until crumbly.
Cover fruit with butter mixture. Sprinkle remaining
brown sugar and cinnamon over topping. Bake
for about 50 minutes, or until topping is browned
and bubbly. Makes 8 servings.
