Guest Post by HL Carpenter
We're fortunate enough to live where fresh citrus fruit is readily available, and one of our favorites is a small oval sweet-sour gem called the kumquat. We like simple, and there's no peeling, coring, or slicing involved in kumquat eating. Yank that little beauty off the tree or pull it out of the package, rinse, and eat. The entire fruit is edible – the skin, the seeds, and the soft, tart center pulp.
That simplicity is what we like about our kumquat pie recipe too. Toss a clamshell's worth of kumquats into the food processor or blender, fold the resulting puree into fresh whipped cream, lemon juice, and sweetened condensed milk, pour the mixture into a pie shell, and chill in the refrigerator. Garnished with a dollop of whipped cream, you've got a summertime treat that can't be beat.
9" pie shell*
⅓ cup plus 1 tbsp. shortening
1 cup flour
½ tsp. salt
2 -3 tbsp. water
Preheat the oven to 475°F
Mix the flour and salt and cut the shortening into the mixture until it resembles small peas.
Sprinkle in water and stir with a fork until the mixture sticks together.
Gather the mixture into a ball and roll into a round a bit larger than your pie plate.
Crimp the edges of the pastry along the side of the pie plate, prick the pastry with a fork, and bake in oven 8-10 minutes, until golden brown.
One pint-sized clamshell package of kumquats (enough to make 2/3 cup puree)
One 14-ounce can of sweetened condensed milk
½ cup lemon juice
1 cup whipping cream
3 tbsp. sugar
Wash and puree the kumquats in a blender or food processor.
Pour the condensed milk and the lemon juice into a bowl and beat 1-2 minutes.
In a separate bowl, beat the whipping cream with 3 Tablespoons of sugar until stiff (above five minutes).
Combine whipped cream with the condensed milk mixture and beat until thick. Fold in the pureed kumquats.
Pour the kumquat mixture into the baked pie shell and chill in the refrigerator until set.
Garnish (if desired)**
1 cup whipping cream
3 tbsp. sugar
Before serving the pie, combine 1 cup whipping cream and 3 Tablespoons of sugar and beat until stiff. Garnish the pie with the whipped cream.
Tips and tricks
* We like a home-baked pie shell, but you can substitute ready-made. A plain or chocolate graham cracker pie shell adds a delicious flavor dimension to the finished pie.
** Instead of making your own whipped cream with the whipping cream and sugar recipe, you can substitute ready-made whipping cream, both in the pie ingredients and as a garnish.
While you're snacking on your cool, delicious pie, enjoy an excerpt from our young adult book, Pirate Summer.
Then Josey meets a boy who tells bigger whoppers than she does. He says he’s the son of a privateer who’s been dead two centuries. He’s so convincing Josey’s brother believes every word and sets off to find the privateer’s hidden treasure.
When her brother disappears, Josey is sure she knows where he's gone. But everyone thinks she's lying again. Everyone, that is, except the so-called privateer’s son. He knows she’s telling the truth because jeweled riches are only part of his tale. There’s also the snooperscope, a device that makes time leaps possible, like the one that brought him to the present.
The story is fantastical...and yet Josey will do anything to save her brother, including traveling back in time two hundred years with a boy she can’t trust.
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