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Recipe Number 28 | First Posted March 2, 2006

The Thane Seward Family

District 16
The Thane Seward Family

"Our children's Idaho heritage began five generations ago in Roseberry with young pioneers, Francis Bud Davis, a trapper, and his wife Myrtle, a school-teacher. As a family, we continue to value both the great outdoors and learning. When we are not inside doing "book learning" you will find us outside, involved in a myriad of activities such as hiking, biking, fishing or historical exploration and restoration. Preparation for our homemade pies usually begins with hand picking the ripe produce in Idaho's wonderful "Treasure Valley". Blackberries can be found along country or city canal banks, apricots, cherries, peaches, and apples in orchards or on old homesteads, and blue berries at the Suyehira's berry farm in Emmett. For huckleberries, our personal favorite, we venture back to the mountains of our ancestors. Each year we are filled with happy anticipation as we bake a cherry pie for our cousin Ron Crane the State Treasurer and several more varieties, just for you! It is with pleasure that we present our pies, as a small token of our appreciation for your labors! Though the legislative session is held for only 3 months, we recognize that all of you truly work year round in preparation for that session. Thank you for investing your time, knowledge, and experience for the citizens of Idaho! Cranberries make a nice addition to a pie. They give the pie a pretty "cranberry" color and a bit of a tart taste."

Apple Cranberry Pie (canned cranberries)
Canned cranberries make this recipe very easy!
4 c. Granny Smith Apples, peeled & sliced
16 oz. can whole cranberries
1/3 c. packed brown sugar
3 T. flour
1 t. cinnamon
double crust pastry

In a large bowl, mix brown sugar, flour, and cinnamon. Add cranberries and apples. Stir well and pour into a 9 inch pastry shell. Dot with butter and top with a pastry shell. Bake at 375° for 45-55 minutes.

Apple Cranberry Pie (fresh or frozen cranberries)
This recipe takes a little more time, but is well worth the effort!
3 c. peeled and sliced Granny Smith apples
2 c. fresh or frozen cranberries
1-3/4 c. sugar
1/3 c. quick-cooking tapioca
1/4 c. water
double crust pastry

In a saucepan, combine the cranberries, sugar, tapioca, and water. Bring to a boil, stirring occasionally. Meanwhile, line pie plate with the bottom pastry. Add apples to the boiled cranberry mixture and pour filling into crust. Top with remaining pastry or a lattice crust. If using a full top crust, cut a few slits in it. Bake at 375° for 45-55 minutes or until crust is golden brown and filling is bubbly. Cool completely.

Deep Dish Blueberry Pie
4 c. blueberries
2 T. flour
1 T. butter
1/2 c. sugar
1/2 t. nutmeg
2 T. lemon juice
single crust pastry

Wash and drain berries. Mix sugar, flour, salt, nutmeg and lemon juice. Gently fold berries into mixture until fruit is coated. Turn into deep baking dish and dot with butter. Cover fruit with pastry. Bake at 400° about 30 minutes. Serve warm or chilled.

Nova Scotia Blueberry-Crumb Pie
Blueberries can be hand picked (in Emmett), washed, spread on a baking tray and then placed in the freezer. After they are individually frozen, measure out 2 c. and place into quart sized bags. For either of these recipes, you will need two- quart bags or 4 c. of berries.
1/4 c. flour or, 2 t. cornstarch or, 2 T. tapioca
2/3 c. sugar
4 c. blueberries
2 T. lemon juice
1/2 c. flour
1/2 t. cinnamon
1/4 c. cold butter
single crust pastry

Combine 1/4 c. flour and 2/3 c. sugar and toss with berries and lemon juice. Spread in a non-pricked pastry shell. Combine rest of ingredients for topping. Sprinkle over berries and press down. Bake at 425° for 20 minutes, then at 350° for 45 minutes. Cool completely before serving.

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