Interview with Erin Crampton & an Apple Cider Press

Visit the Fruit Share website for more great blog posts.

Erin Crampton is the owner and chief instigator of Crampton’s Market, whose tagline is “We sell good food to nice people.” I recently had the opportunity to chat with Erin about her latest venture, an apple cider press.

Crampton's Market Wpg

Where does this passion for local food come from? Erin laughs at the big question. She grew up on a farm outside Notre-Dame-des-Lourdes, where her parents ran a mixed cow-calf operation, raised grain, strawberries, raspberries and saskatoons, and because they weren’t busy enough, started making jam in their commercially licensed kitchen.

So Erin comes from an entrepreneurial, agricultural spirit and knew lots of people in that realm.

From Australia to Winnipeg – by Pascale R


There’s a scary and growing trend where we consume and discard fruit and vegetables without a second thought to it. It’s so easily accessible to us, in grocery stores, in markets, at restaurants, that tossing it out is never a concern because we can easily replace it. This leads to a lot of wastage. How much is a lot? In Canada alone it’s 2.5 billion alone in fresh produce.

When I moved to Canada from Australia a couple of years ago, I wanted to get involved in the community and be part of a sustainable project. Our fresh produce wastage numbers are scary, but that’s nothing compared to the wastage that’s occurring in our own backyards without us even realizing it.

Pie, Pie and More Pie

In an effort to raise funds for our ongoing operations (we need about $10,000/yr) Fruit Share held a pie and cider sale this fall. And of course, we opted to make the pies from scratch with apples and pumpkins rescued by Fruit Share. We were pleasantly surprised by the tremendous support we received from you and all of Winnipeg! We sold 200 pies and endless jugs of cider. Making all those pies was pretty intense but with the help of some very dedicated volunteers we succeeded and ended up raising about $1,300.

A big thanks for the product donations and financial support of Controlled Air, Poco Razz Farms, Sobey’s, RedPath Sugar and Prairie Flour Mills.  Another big thanks goes to Jeanine Friesen of The Baking Beauties for making our gluten free pies and to IBEX Payroll for their ongoing administrative support.

Apple Jack Workshop

Sunday November 24, 1pm on Agassiz Drive (near the U of M)

Got some leftover apples in your freezer?

Join us for a hands on demonstration of how to make homemade Apple Jack.

Apple Jack is a cold fortified apple cider. A Winnipeg Winter distillery process.

Register at Space is limited, so sign up today!

A big thanks to Food Matters Manitoba and Assiniboine Credit Union for providing the funding to host this workshop!

2013 Harvest Stats Reflection – by Dayna K.

The 2013 harvest was an interesting one. Due to a late spring, the rhubarb crop was considerably smaller than usual, with only 13 harvest requests. Volunteers were eager to pick, however, and we filled all of the requests and picked 275 pounds of rhubarb from backyards across the city.

Spring turned to summer and with it, a variety of “special fruit” picks, which filled up very fast! Homeowners requested picks of apricots, cherries, chokecherries, plums, raspberries, and a u-pick farm even donated the last of their strawberries for our pickers!

More About Acorns!


Acorns by jacqueline-w, on Flickr

Our lovely friend Adrienne Percy sent me the following message:

I see you just posted something about acorns. If you would like, you can add that I (Adrienne Percy/TraditionWisdomModernKitchen) and local wildcrafter Laura Reeves (Prairie Shore Botanicals) put together this handout on how to harvest acorns, make acorn flour and how to use the flour for pancakes. There’s a bonus section on nettle too!

Domesticating Wild Edibles | Nourished Roots Family Farms

Keep the conversation going, friends! It’s going to be a long winter. Time to chat by the fireside and enjoy the fruit of our labours!

Acorns, Anyone?

We received the following request from Brock Houndle, who runs a bird sanctuary near Rennie, Manitoba:

I was wondering whether anyone ever requests that you come and pick up acorns from their property?

I run a bird sanctuary and we could make use of them. Just asking in case you’ve gotten inquiries in the past about acorns and you didn’t know what to do with them.

While Fruit Share is unlikely ever to organise an acorn pick (although you never know!), if you have acorns on your property you would like to share with the birds, you can contact Brock at 204-369-3157 or Do please let us know if it happens, especially with pictures!

Sugar-Free Apple Pie

Finally, here’s the recipe for the scrumptious sugar-free apple pie! You can find the recipe for the pie dough here.


Sugar-Free Apple Pie

Sugar-Free Apple Pie


  • 1 lbs pie dough (top and bottom)
  • 1 lbs apples
  • 8 oz unsweetened apple juice concentrate
  • 3 tbsp cornstarch
  • 1 tbsp cinnamon


  1. Peel apples, optional.
  2. Slice and core the apples. Remove any brown/damaged bits.
  3. Toss apples with juice.
  4. Add cornstarch and cinnamon to apples. Mix well.
  5. Pour filling into pie shell.
  6. Place dough top on top. Crimp edges.
  7. Cut vent holes.
  8. Bake in preheated oven, at 350F for 45-60 minutes. Pie is baked when centre is bubbling and crust is golden brown.

Dayna’s Pumpkin Pie Recipe

Dayna's pumpkin pie

Dayna’s Pumpkin Pie

Sorry folks, we could share Dayna’s recipe with you …

… but then we’d have to kill you. It’s a deep dark family secret.

Afraid you’ll have to find your own recipe! Here are a few links to help you on your way.

Here is an old fashioned pie.

This “perfect” one calls itself “the one and only”. Probably not as good as Dayna’s, but it will have to do!

Finally, a classic from Canadian Living.

If none of these hits the spot, make sure to order one of Dayna’s pumpkin pies next year at our annual wind-up fall fundraiser!!

American Apple Pie Recipe

Here is another of Katie Anderson’s great recipes. You can find the dough recipe here.

Katie's Apple Pie

Katie's Apple Pie


  • 1 lbs Pie Dough (top and bottom)
  • 1 lbs Apples
  • 3 oz Sugar
  • 0.7 oz Cornstarch
  • 0.25 tsp Salt
  • 0.5 tsp Nutmeg
  • 1 tsp Cinnamon powder
  • 1 tbsp Lemon juice
  • 0.5 oz Butter, melted


  1. Peel apples, optional.
  2. Slice and core the apples. Remove any brown/damaged bits.
  3. Melt butter in a saucepan.
  4. Toss apples with lemon juice.
  5. Add butter to apples. Mix.
  6. Mix dry ingredients together.
  7. Toss dry ingredients in with apples. Mix well.
  8. Pour filling into frozen pie shell.

Katie’s Scrumptious Pie Pastry

Our master pie-maker Katie Anderson is sharing some of her secrets with us! Here is the recipe for the wonderful, flaky pastry underlying the pies we made for our fundraiser. This recipe makes 1 lbs of dough.

Katie’s Scrumptious Pie Pastry

Katie’s Scrumptious Pie Pastry


  • 0.5 lbs flour, soft pastry
  • 1 tsp salt
  • 2.5 oz butter
  • 2.5 oz shortening
  • 3 oz ice water


  1. Ensure butter and shortening are COLD.
  2. Cut fat into cubes.
  3. Mix flour and salt. Add cubed fat into dry mixture.
  4. Work dough with cool hands, until fat is in pea-sized bits.
  5. Add COLD water, mix together lightly, just until incorporated.

Sharing Our Pie Recipes!

Almost 200 lucky people ordered a pie from us at our fall windup and fundraiser, but if you didn’t get a chance, you can always make one yourself following our instructions! Or at least most of them … there might be some deep dark family secrets we don’t share …

To start you off, many people avoid gluten nowadays, and our gluten-free crustless pumpkin pies were made by Jeanine Friesen of The Baking Beauties, author of The Everything Guide to Living Gluten-Free.

You can find Jeanine’s recipe here at The Baking Beauties. Enjoy!

Stay tuned for more pie recipes as we prepare to cook and bake our way through the weekend!

Baking Instructions for Fruit Share Pies

Thank you to everyone who supported our Pie and Cider Fundraiser!

We sold close to 200 pies and had a fabulous time carving pumpkins, eating pie and playing apple games on pick-up day.


In case you missed the baking instructions, here’s how to bake your frozen pies. Remember, keep them frozen until your ready to bake them.

BAKING NOTE: Because these pies are baked from frozen, please add 30-45 minutes to the baking time posted below.  If you are baking multiple pies at once, add even more time.

Apple Pie

Bake from frozen at 350°F for 45-60 minutes. (75min to 105 min see above baking note)

Pie is ready when bubbling and crust is golden brown.