From the kitchen of Jen Beuttenmuller.
The following was submitted by Jen Beuttenmuller, daughter of Robert McMullin who serves on IFA’s Board of Directors. She is raising the fifth generation to work on the family-owned McMullin Orchards with operations in Payson and Genoa, Utah, that were established in 1927.
- 1 cup Frozen Montmorency Tart Cherries
- 1 Peach, thinly sliced
- 2 Tbs. All-purpose Flour
- 2 Tbs. Cane Sugar
- 1 Refrigerated Pie Crust, or 1/2 Recipe Homemade Pie Crust
- 1 Egg
- 1 tsp. Water
- 1 Tbs Turbinado Sugar
- Optional: Vanilla Ice Cream or Whipped Cream
Preheat oven to 450°F. Line a baking sheet with parchment paper or silicone baking mat. Set aside.
In a large bowl, mix together Montmorency Tart Cherries, peach slices, flour, and cane sugar.
Spread pie crust out onto prepared baking sheet and pour fruit mixture into the center, leaving a 3-inch border around the outside of the pie crust. Fold edges of pie crust up and around the fruit, leaving the center open so the fruit is visible.
Mix egg and water together and brush mixture onto pie crust then sprinkle with turbinado sugar.
Bake galette for 15 minutes or until fruit is bubbling and crust is golden brown. Allow to cool before cutting and serving.
Jen’s fun alternatives:
- Use frozen blueberries and add lemon juice and zest.
- Add almond extract (1/4 t. or to taste) to a cherry/ peach pie combo or just cherry pie.
- Use apple pie filling and sprinkle cinnamon and sugar on the crust.
From the Farmhouse: McMullin Orchards
While all of Robert McMullin’s 10 children are involved to some degree in the operation of the family-owned orchard, his daughter, Jen, is the one who will make him cherry pies on request.
“My dad loves pies made with our fruit,” she said. “I make pies all summer and of course around the holidays for Thanksgiving and Christmas. I try to take a break from pie making between January and March because they’re just so time consuming. But I did recently adapt this recipe for Montmorency Cherry Ginger Crisp that’s a nice stress-free version of a pie. There’s never any leftovers and the recipe makes a manageable size. My dad just loves it.”
Jen’s three children have started working at the orchards in the summer just like she used to, “They really don’t like it until they get their paycheck,” she joked. “For the first few years, they make boxes for sweet cherries until they get used to the dangers of production with fork lifts and everything.”
“I just feel that if kids learn hard work at a young age, it’s very valuable,” she said. “Farmer’s children – or anyone who grows up in agriculture – have a very different perspective on work. You understand that food doesn’t come from a package and that no matter how hard you work, there’s stress all year long. You have to learn to adapt to Mother Nature, disease, bugs and frost. You learn that even the small stuff like clearing branches or setting up heaters is important to the success of the orchard.”
“I started working at a pretty young age and spent all my summers at the farm,” Jen said. “I don’t think I appreciated it or valued it until now that my children have the same opportunity.”
Submitted by the Jen Beuttenmuller and originally published in the IFA Cooperator magazine (vol. 82, no. 4) Winter 2016. This recipe and photo was originally posted by Emily Caruso on JellyToastBlog.com and ChooseCherries.com.
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