Strawberry Dream Ice Cream and Fruit Share workshops


Fruit Share has been busy cooking up a storm with lots of local community groups this summer! This past week has been really fun with a few ice cream making workshops – it’s been a real treat given the hot summer weather we’ve been having. ​Participants got to churn, kick, shake, and throw around ingredients into ice cream and sorbet. We used a hand-crank ice cream maker and an ice cream ball to turn cream, strawberries, sugar, and orange juice into sweet frozen treats. See below for a delicious, easy recipe to make “Strawberry Dream” ice cream.

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!

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.

Crabapple Zucchini Crisp by Naomi

Thanks again to Naomi for sharing her delicious recipes! This is a great recipe for those who have excessive quantities of both crabapples and zucchini.

Crabapple Zucchini Crisp


  • Filling:
  • 2 cups chopped crabapples, cores removed (I leave the skin on; parboil first if too hard to slice)
  • 2 cups chopped zucchini, skin and seeds removed
  • 1/4 cup white sugar
  • 1 tablespoon lemon juice
  • Topping:
  • 2/3 cup brown sugar
  • 1/3 cup melted butter
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup flour
  • 1/2 cup quick oats


  1. Preheat the oven to 350 F.

Crab Apple Banana Jerky – by Naomi

We love when our volunteers share recipes with us! Thank you, Naomi!

Crab Apple Banana Jerky


  • 2 cups crushed banana
  • 5 cups crab apples


  1. Cut away the crab apples and discard the core.
  2. Boil the crab apple pieces in 1 cup water about 30 minutes, until soft.
  3. Puree apples in a blender. Add the bananas, blend.
  4. Place puree about 1/4 inch thick on food dryer leather trays (or use parchment paper); dry for about 12 hours, or until crispy; break into chips.
  5. If you have very tart crab apples, use a higher ratio of bananas. If you have small hard crab apples that are difficult to cut, parboil them first to make them easier to slice and remove the core.

Crab Apple Maple Beverage – by Naomi

We love when our volunteers share recipes with us! Thank you, Naomi!

Crab Apple Maple Beverage


  • 4 cups crab apples (small hard crab apples work especially well)
  • Water to cover crab apples in cooking pot
  • 1/4 cup maple syrup


  1. Boil the whole crab apples until soft, crush with a potato masher and strain.
  2. Discard the cores, stems and skins.
  3. Cool the juice, dilute with water to taste and add maple syrup.
  4. I like to serve with ice, you can also add your favourite liquor.

Rose Hip Season

Rose HipsI love Autumn because it heralds the arrival of rose hips! If you take a walk through the woods this time of year you are bound to come across plenty of the jewel-like fruit glowing amongst the fall foliage. Many people tend to dismiss them, but rose hips are fantastic in recipes and have plenty nutritional, and even medicinal, benefits.

Rose hips are packed with vitamins, minerals and antioxidants and are the perfect simple addition to several recipes. Like blueberries and goji berries, rose hips are classed as a “super food” because they are packed full of goodness. I bet you didn’t realize you such a cheap alternative to the store bought super food sprouting in your back yard, did you?

Delicious Bruised Apples

Say what?!  Bruised apples?  Delicious?  You bet.  Here’s the story.

Whenever Fruit Share goes on an apple pick, the first step is clearing away any existing fallen fruit.  Any existing fallen fruit should NOT be used, it should go into the compost bin.  Why?  Well, there’s no way of knowing how long it’s been there, who’s been visiting that fruit (cats, dogs, racoons, wasps, etc.) and generally what shape it’s in.  Be safe and clear it all away.

Once it’s been removed, you can begin picking.

Name That Cobbler!

So, what was the mystery dish that graced the top of our Autumn newsletter?

If you guessed it was one of Getty’s incredible creations, you were right. It’s an Apple and Berry Cobbler she posted back in November 2011. Something about a Grey Cup … I think we were all pretty excited about it back then.

Enjoy and be sure to share with us how it came out!