Blueberry-Lemon Icebox Trifle 

From Tom’s Home Cookin’ chef-owners Tom Unterwagner and Steve Jankousky (serves 8)
Icebox (read: refrigerator) desserts became popular after WWII when America became acquainted with so many other “convenience” foods, such as fish sticks and frozen dinners. Today, we love them for their simplicity—and the fact that they don’t require turning on the oven during the hot summer months.

You’ll Need

8 ounces cream cheese
12 ounces blueberries
12 graham crackers
1 teaspoon yellow food coloring (optional*)
14 ounces sweetened
condensed milk
8 ounces Cool Whip, thawed 
6 ounces frozen lemonade concentrate, thawed
8 jam jars

Make It

1) Place the cream cheese in a large mixing bowl to soften.
2) Rinse and dry the blueberries.
3) Place the graham crackers in a plastic bag and smash them into quarter-inch pieces. (If you prefer to smash them into fine granules, you will need more than 12.)
4) Beat the cream cheese with a hand mixer until smooth, then add the other ingredients in the following order, beating the mixture until smooth after the addition of each one: yellow food coloring, sweetened condensed milk, half of the Cool Whip (you’ll use the remaining 4 ounces in the trifle layers), and lemonade concentrate.
5) Add the ingredients to the jam jars in layers: crushed graham crackers, lemon filling, whipped cream, blueberries. Repeat.  
6) Screw the tops on the jars. Refrigerate for 4 hours or longer. Serve each person a jar with a spoon.

 *If food coloring isn’t your thing, don’t despair. Your layers will look just as pretty (just not as yellow) without this ingredient. 


Strawberry Rhubarb Pie 

From Humble Pie Store co-owner Tamara Z. Brink (makes 1 pie)
Strawberry season is officially upon us. Make the most of the summer bounty with this quick and delicious dessert. 

You’ll Need

1½ cups strawberries, sliced
1 cup rhubarb, sliced
1 cup sugar
1/3 cup cornstarch
1 teaspoon ground cinnamon
1 teaspoon lemon juice
Pinch of salt
2 ready-to-bake crusts (call at least a day ahead to order a pair of Humble Pie’s for $12), thawed
flour (for rolling)

Make It

1) Preheat oven to 350°.
2) In a large mixing bowl, combine all the ingredients except the piecrusts and flour. 
3) Gently pour the fruit mixture into a pie pan lined with one piecrust.
4) On a lightly floured surface, roll the dough from the other crust into a 1/8-inch-thick circle. Cut the dough into ½-inch-wide strips. Arrange the strips over the filling in a lattice pattern. Trim and seal the strips to the edge of the bottom crust; flute the edge. 
5) Bake the pie for 40 minutes or until the crust is golden brown and the filling is bubbly. Cool on a wire rack. 


Mixed Berry Pie

From co-owner Tamara Z. Brink at the Humble Pie Store (makes 1 pie)

You’ll Need

1 cup sugar
¼ cup cornstarch
salt
1/3 cup water
½ teaspoon ground cinnamon (optional)
1 cup fresh blueberries
1 cup fresh raspberries
1 cup fresh strawberries, stemmed and halved
¾ cup fresh blackberries
1 tablespoon lemon juice
2 ready-to-bake crusts (call at least a day ahead to order a pair of Humble Pie’s for $12), thawed
2 tablespoons butter
flour (for rolling)

Make It

1) Preheat oven to 400°.
2) In a large saucepan, whisk the sugar, cornstarch, a pinch of salt, water, and, if desired, cinnamon until smooth. Then add blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly.
3) Gently fold the raspberries, strawberries, blackberries, and lemon juice into the blueberry mixture.
4) Add filling to pie crust; dot filling with small pieces of butter.
5) On a lightly floured surface, roll the dough from the other crust into a 1/8-inch thick circle. Cut the dough into ½-inch-wide strips. Arrange strips over filling in a lattice pattern. Trim and seal strips to the edge of the bottom crust; flute edge.
6) Bake pie for 10 minutes, then reduce heat to 350° and bake for another 45 to 50 minutes or until the crust is golden brown and the filling is bubbly. Cool on a wire rack.


Western Slope Peach Pie

From co-owner Tamara Z. Brink at the Humble Pie Store (makes 1 pie)

You’ll Need

5 cups local peaches, peeled and sliced
2 tablespoons lemon juice
½ cup all-purpose flour 
1 cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg 
¼ teaspoon salt 
2 ready-to-bake crusts (call at least a day ahead to order a pair of Humble Pie’s for $12), thawed
raw sugar for garnish

Make It

1) Preheat the oven to 350°.
2) Toss the first seven ingredients together in a mixing bowl.
3) Gently pour the mixture into a pie pan lined with one piecrust. Then cover the mixture with the other crust.
4) Crimp the sides of the crusts together, dust the top with raw sugar, and bake the pie at 350° until the top is golden brown (about 45 to 60 minutes). Cool before serving.

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