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Freezer Sour Cherry Pie Mix

(Recipe is from Al's Mother, June, but was originally from his Aunt Doris's mother-in-law Flossy Adkin.)

4 Cups Fresh Sour Cherries 2-2 ½ Cups Sugar

5 Tbsp. Corn Starch

1 Tbsp. Lemon Juice

¼-¾ Cup Cherry Juice

Cook together until thickens, but don't let it boil.  Then, let cool. When cool, place mixture in 1 Qt. Freezer containers (NOTE:  A 1 Qt. container is just enough for one 9" pie crust.)  Also, makes good topping for ice cream and ham.

Cherry Pudding

Filling:  1 pint of fresh sour cherries 1 ½ Cups Sugar

    2 Cups Boiling Water

    1 tsp. Butter

Mix and let stand. 

Prepare Dough: 1 Cup Sugar

1 Cup Sour Milk

Butter (size of egg)

1 scant tsp. Soda

1 scant tsp. Salt

1 ½ Cups Flour

Butter a deep dish (9x13") and put in above dough mixture.  Pour cherry filling over dough in pan.  The cherries will run to sides, but try to put them so they cover the top.

Sauce:  1 Cup water

    1 Cup Milk

    1 egg

    1 Tbsp. Butter

    1 Tbsp. Corn Starch 

    ½ Cup Sugar

    ½ tsp. vanilla (add last)

Cook until it boils a little while.  It will seem thin but is okay.  Pour over warm pudding.

June's Peaches and Cream Pie

In one baked pie crust:

Place 6-7 peach halves cut side downin a colled pie crust.

In bowl combine:

1-3oz. pkg. Vanilla Instant Pudding Mix

1/3 Cup sifted brown sugar

1 Cup Milk

1 Cup Sour Cream

Place all inredients in bowl and beat with an electric mixer on low speed for 2 minutes. 

Pour over peaches in pie shell.  Cool in refrigerator for atleast 2 hours.  Garnish with

additional peaches sliced thin when ready to serve.