Smith Orchards

Picking tree ripe fruit for over 100 years

Fruit Recipes

 The following recipes are either family favorites or those recommended by our friends and fruit customers.  Enjoy!


Fresh Fruit Cobbler

3 cups fresh fruit with any juice there might be    2/3 –1 cup sugar    1 Tbsp. cornstarch   ¾ cup water    1 cup flour   1 Tbsp sugar    1 ½ tsp. baking powder    ½ tsp. salt       3 Tbsp. shortening or butter       ½ cup milk

Heat oven to 400 degrees.   Mix sugar and cornstarch.  Gradually stir in water.  Bring to boil and boil 1 minute, stirring constantly.  Add fruit and juice.  Pour into 1 ½ qt. baking dish; dot with butter.  Sprinkle with cinnamon.  Stir flour, sugar, baking powder, and salt in a bowl. Cut in shortening until mixture looks like meal.  Stir in milk.  Drop batter by spoonfuls onto hot fruit  Bake 25-30 minutes.



Choose-a-Fruit Bar Cookies

2 cups peeled, finely chopped fresh or frozen fruit (peaches, nectarines, pears, apples or apricots)

½ cup margarine or butter   2/3 cup sugar   2 eggs   1 tsp. vanilla    1 cup fruit juice or nectar (orange, apple, apricot, peach or pear)    2 cups flour   ½ cup whole wheat flour     1 tsp. apple pie spice or cinnamon     ½ tsp. baking powder    ½ tsp.  baking soda    ¼ tsp. salt     ½ cup chopped pecans(optional)     1 recipe Creamy Frosting (recipe below)

Thaw and drain fruit, if frozen.  Grease and lightly flour a 15x10x1 inch baking pan.  In a bowl stir together flours, spice, baking powder, soda and salt.  Set aside.  In a large mixing bowl beat sugar and margarine with an electric mixer on medium speed just until fluffy.  Add eggs and vanilla; beat well.  Add flour mixture and the fruit juice alternately to egg mixture; beat at low speed just until well blended.  Stir in the chopped fruit and nuts.  Spread batter into prepared pan.  Bake in a 350 degree oven for 25-30 minutes or until a toothpick inserted near center comes out clean. Cool pan on a rack.  When cool, spread frosting over bars.

Creamy Frosting: In a mixing bowl beat ½ cup margarine or butter, softened, with an electric mixer on medium speed for 30 seconds.  Gradually add 2 cups sifted powdered sugar, beating well.  Beat in ½ cup desired fruit juice.  Gradually beat in another 2 cups powdered sugar, adding additional fruit juice if necessary.


Fruit Sorbet

2 cups fruit puree (peach, apricot, berries, etc.—4 cup fresh)      2/3 cup boiling water    2/3 cup sugar             

Pour boiling water over sugar in a small bowl.  Stir until sugar is dissolved. Cover and chill.  Sieve fruit puree, if necessary.  Combine with sugar syrup.    Freeze in ice cream maker according to manufacturer’s directions.


Glenna Call’s Frozen Fruit Cocktail   

12 medium ripe peaches (I often use more)     2 cups sugar      1 ½ cups orange juice    1 ½ cups crushed pineapple (I use more if some is left in the can)     ½ cup lemon juice (I like limes better—it takes about 4)       1 lb. seedless grapes( I use green)

Mix sugar, orange and lemon juice, and crushed pineapple.  Then add grapes.  Prepare and add peaches last so they don’t turn dark.  Mix and freeze in a freezer-friendly container.  Serve partially thawed, covered with 7 Up, or by itself.


Easy Peach Cheese Cake

Topping:  2 cups water        1 cup sugar      3 Tbsp. cornstarch     Boil and then add 1 3 oz. box of peach Jello. Set aside to cool.

Crust:  1 ½ packages graham crackers, crushed       6 Tbsp. powdered sugar      1/2 cup melted butter or margarine                     Mix together and press in bottom of a 9x13 inch pan.

Filling: 1  8 oz. tub Cool Whip     1  8 oz. package cream cheese      ½ cup powdered sugar         Mix together and spread on crust.

Peel and slice 9-12 peaches and add them to colored topping.  Spread peach mixture on top of cream cheese filling.  Allow time to set up before serving.  (The filling and topping will fill 2 deep dish frozen pie crusts, if you prefer them to graham crust).


Peachy Caramel S’mores

1 stick butter     ½ cup light brown sugar    4 medium-large ripe peaches    ½ cup water, orange juice or lemonade    8 large marshmallows

For each peach, tear off a 14-inch long sheet of heavy-duty aluminum foil and turn up the edges slightly to make a shallow bowl.  Put 2 pats of butter (about ½ tbsp. each) in the center of each sheet and sprinkle 1 Tbsp. of brown sugar over them.    Halve the peaches and remove the pits.  Using a paring knife, take a very small slice of the curved surface of each half so the peaches will sit flat and let juice out the bottom.  Place 2 peach halves atop the brown sugar and butter on each foil sheet.  Top off each pair with another pat of butter and another tbsp. of brown sugar.  Pour 2 tbsp. of water, orange juice or lemonade onto each foil bowl.  Close up the packets and place them on the hot grill rack.  Cook the peaches for 10-15 minutes, then open the pouches carefully to avoid escaping steam.  The peaches should be soft and surrounded by a juicy glaze.  Toast marshmallows on sticks until golden and put one on top of each peach.  Transfer the peaches, foil and all, to a bowl and dig in.  Makes 8 s’mores. They are tasty without marshmallows as well.



Chilled Peach Soup


3 cups slice, peeled peaches (about 4 medium)

¼ cup finely diced peeled seedless cucumber, plus several thin slices for garnish

¼ cup finely diced yellow bell pepper, plus several thin slices for garnish

¼ cup diced dried apricots

2 Tbsp. honey

3 Tbsp crumbled fresh goat cheese, plus extra fro garnish

¼ cup white balsamic vinegar plus a little extra for seasoning

¼ cup plus 2 Tbsp extra-virgin olive oil, plus more for drizzling

Kosher salt

1 large garlic clove

2 cup homemade ½ inch cube toasted croutons, for garnish

Basil leaves, for garnish

Freshly ground white or black pepper



1.    In a bowl, toss the peaches with the diced cucumber, yellow pepper and apricots.  Add the honey, 3 tbsp of goat cheese, ¼ cup white vinegar and 2 tbsp of the olive oil.  Stir in 1 ½ tsp. of salt.  Add the garlic; cover and refrigerate overnight.

2.    Remove garlic from the bowl and discard. Transfer the contents of the bowl to a blender and puree.  Add ¼ cup water and puree until very smooth and creamy; add more water if the soup seems too thick.  Season with salt and vinegar.  Refrigerate the soup until very cold (about one hour).

3.    Pour the peach soup into shallow bowls and garnish with the sliced cucumber, sliced bell pepper, goat cheese, crouton and basil. Drizzle lightly with olive oil, season with black or white pepper and serve.


Leftover soup may be covered and kept in refrigerator up to 2 days.  Makes 4 servings.




Peach Fruit Crumble


7 ½ cups sliced peaches

3 Tbsp. sugar

3 Tbsp. whole wheat flour

3 Tbsp. orange juice



1 ½ cups rolled oats

¾ cup chopped nuts (optional)

1/3 cup whole wheat flour

¾ tsp. cinnamon

½ cup brown sugar

5 Tbsp. canola oil


Preheat oven to 400 degrees.  Lightly oil a 9 x 13 pan.  Combine filling ingredients in large bowl and pout into pan.  In same bowl, combine topping ingredients.  Pour over fruit.  Bake 20-25 minutes or until bubbling and golden brown.

This recipe is also delicious with plums, apricots, berries, apples or a combination of different fruits.



Quick Peach Melba

¼ cup peach  juice

4 large peaches, halved & pitted

1 12 oz. jar seedless raspberry jam

1 12 oz. bag frozen rasperries, thawed

½ cup slivered almonds, toasted in a 300-degree oven for 6-8 minutes

1 quart premium vanilla ice cream


Pour peach juice in a microwave-safe pie plates large enough to hold all peach halves in a single layer.  Place peaches cut side down in pan.  Microwave on high for 3 minutes.  Turn peaches over and microwave about 2 minutes longer, until the fruit is tender when poked with a sharp knife.  Let peaches cool, then peel.  Refrigerate.


Transfer jam to a microwave-safe measuring cup; microwave on high 1-2 minutes until partially melted.  In a food processer, puree jam and raspberries.  Set a fine-mesh strainer over a bowl; strain sauce to remove seeds, pressing with a rubber spatula.  Discard seeds.  Refrigerate. 


Put ½ cup ice cream in each of eight shallow bowls, then a peach half, 2 Tbsp. sauce and 1 Tbsp. almonds.  Serve.  Serves 8.



Sweet Grilled Peach Appetizer


3 peaches, pitted (and peeled if desired), cut into 6 wedges each

3 Tbsp. extra virgin olive oil

1 Tbsp. honey

1/8 tsp. ground cinnamon

3-6 ounces feta cheese, cut into 18 small chunks

3 ounces very thinly sliced Virginia ham or prosciutto

Fresh rosemary for garnish


Heat grill to medium-high heat.  Brush the sides of the peaches with a little olive oil. In a small bowl, blend remaining olive oil, the honey and cinnamon.  Grill one side of the peaches for 2-3 minutes.  Remove them from the grill, flip them over and carefully brush with the olive oil and honey mixture.  Return to the frill and cook for 2 more minutes.  Wrap each slice with some ham, cheese and a spring of rosemary.  Serve warm, 3 slices per person on appetizer plate with toothpicks or appetizer forks.


Stuffed Peaches Amaretti

2 ripe freestone peaches, halved and pitted

½ crisp amaretti cookies, crushed

1 tsp. cinnamon sugar mixture


1.    Heat oven to 425 degrees.  Have an 8-inch baking dish ready

2.    Arrange peach halves cut side up in baking dish.  Fill each cavity with 1 Tbsp. cookie crumbs; sprinkle each with ¼ tsp. cinnamon sugar.  Pour 1/5 cup water in dish.

3.    Bake 20 minutes or until tender.  Let cool to just above room temperature. Garnish with a dollop of mascarpone cheese, sour cream, or crème fraiche.  Dust with more cinnamon sugar if desired.



Fresh Fruit Pie


 2 baked pie shells, regular or graham cracker

fresh fruit—peaches, strawberries, or raspberries


1 cup whipping cream

1 8 oz. package cream cheese

1 cup powdered sugar


Beat the whipping cream and 1 Tbsp. powdered sugar until just barely stiff. In another bowl beat the cream cheese and powdered sugar until smooth.  Combine and beat until smooth.  Divide into two pie shells.


1 cup sugar

1 cup water

3 Tbsp. cornstarch

Combine ingredients and cool until thickened

Add: 3 Tbsp. Jello (peach or orange flavored for peach pie, strawberry for berry pie)

1 Tbsp. butter

Stir and let cool. 

Put fresh fruit on the cream mixture. Pour syrup over peaches or berries and refrigerate. 



Easy Peach Pie

1 pie crust

6-8 peaches, washed and sliced, but NOT PEELED

1 cup sugar

3 Tbsp. flour

1/8 tsp. cinnamon

2 Tbsp. butter


Mix flour, sugar and cinnamon together.  Toss with peaches.  Pour into crust.  Put butter pats on top.  Bake 40 minutes or so at 400 degrees, in pie tin placed on foil lined cookie sheet.  Cool and enjoy.



Peach Pie Filling

3½ cups sugar

2 tsp. ascorbic acid or Fruit Fresh

½ cup plus 2 Tbsp. quick cooking tapioca

1 tsp. salt

4 quarts (plus a few peaches) peeled and sliced fresh peaches (I use Lemon Elbertas)

¼ to 1/3 cup lemon juice


To prepare and freeze filling:

Blend sugar and remaining dry ingredients in a bowl. In a separate bowl, add the lemon juice to the sliced peaches and then fold in the dry ingredients.  Line six 8-inch pie pans with heavy-duty aluminum foil, letting it extend about 5 inches beyond the rims.  Pour filling mixture into pie pans.  Fold foil loosely over fillings.  Once the filings are firmly frozen, seal the foil tightly over each frozen pie filling, remove from the pans, put in plastic freezer bags, and return to freezer.  Fillings may be stored in freezer for about 6 months or so. Makes enough for six 8-inch pies.


To bake pies:

Unwrap filling. DO NOT THAW. Place in pastry-lined 8-inch pie pans. Dot filling with about 1 Tbsp. butter.  Add top crust; seal and flute edge.  Cut slits in top crust. Bake in a 425 degree oven for about 45-50 minutes.  Cover edge of the pie crust part way through baking to keep it from getting burned.



Utah Peach Upside Down Cake


1/3 cup plus 1 Tbsp. butter

¾ cup firmly packed brown sugar

5 large freestone peaches, halved, pitted and peeled

4 eggs

1 tsp. almond extract

1 cup flour

1 tsp. baking powder

¼ tsp. salt

1 cup sugar


 Preheat oven to 350 degrees.

Melt 1/3 cup butter in a 9 or 10-inch cast-iron pan over medium heat.  Add the brown sugar and cook until the sugar dissolves and forms a syrup (6-7 minutes).  Remove from heat.


To peel a peach, immerse it in boiling water for about 10 seconds.  Lift it out with a slotted spoon and transfer to a bowl filled with ice and water.  Slip off the peel using a sharp knife.

Snugly pack the peach halves, cut side up, onto the butter-sugar mixture and set aside.

Separate the eggs, dropping the whites into a large bowl and the yolks into a medium one.  Whisk 1 Tbsp. melted butter and the almond extract into the egg yolks and set aside.  In another bowl, sift together the flour, baking powder and salt.


Using a mixer or a whisk, beat the egg whites just until they form firm peaks without overbeating.  Using a rubber spatula, fold the sugar (about ¼ sup at a time) into the egg whites Then fold in the egg yolk mixture.  Finally fold in the flour mixture. Pour the matter over the peaches and spread with a spatula to cover evenly.


Bake until a toothpick inserted into the center comes out clean, about 30 minutes.  Remove from the oven and let stand for 10 minutes.  To unmold, run a knife around the inside edge of the pan to loosen the cake sides.  Invert a large platter on top of the pan and flip them using potholders.  Lift off the frying pan.  Serve warm or at room temperature.


White Peach Tart

contributed by Marco Canora


    1 1/2 cups all-purpose flour

    1/4 cup granulated sugar

    1/2 teaspoon baking powder

    1/2 teaspoon finely grated lemon zest

    7 tablespoons unsalted butter, softened

    1 large egg

    1 large egg yolk

    1/4 cup plus 2 tablespoons peach preserves

    3 to 4 firm white peaches, cut into 1/2-inch wedges

Confectioners' sugar, for dusting


    Preheat the oven to 375° and position a rack in the lower third of the oven. In a food processor, combine the flour, granulated sugar, baking powder, lemon zest and butter and pulse to blend. Add the whole egg and egg yolk and process until a soft dough forms. Turn the dough out onto a work surface and knead just until it comes together. Press the dough evenly over the bottom and up the side of a 10 1/2-inch fluted tart pan with a removable bottom.

    Spread 1/4 cup of the preserves on the dough and arrange the peach wedges in concentric circles on top. Bake for 20 minutes, until the peaches are barely tender and the crust is still a bit pale. Brush the remaining 2 tablespoons of preserves over the peaches and bake for about 30 minutes longer, until the peaches are tender and the crust is golden. Immediately dust the tart with confectioners' sugar and let cool for at least 30 minutes before cutting into wedges and serving.

MAKE AHEAD The tart can be kept at room temperature overnight. 



Grilled Peach Pie


Butter Pie Crust:

2½ cups flour

1 tsp Salt

1 Tbsp Sugar

2 sticks cold butter

1/3 cup water

Sift together flour, salt and sugar. Combine dry ingredients with cold butter in a food processor and pulse until combined. (Alternately, use a hand held pastry blender to combine, it helps to freeze the butter, and then grate it on a box grater prior to mixing).

Add water and mix by hand until just combined

Divide into two discs, wrap each disc in plastic wrap.

Place in fridge for at least 30 minutes.

The Filling

2 peaches, peeled, sliced

Cooking spray

2 Tbsp brown sugar, packed

1 tsp vanilla

¼ tsp cinnamon

salt, pinch

Extra white sugar for sprinkling.

Preheat your grill until it reaches 400 degrees, (medium heat on a gas grill usually works best). Lightly coat the peaches with cooking spray and place on the grill, cooking for approximately 5 minutes. Then remove and place in a bowl.

Remove pastry dough from fridge, and roll each disc out into circles approximately 1/8' to 1/4" thick. Cut 5" circles out of each crust (I use the lid from a #10 size coffee can. Each disc of pastry should yield 3-4 pastry shells.

Add brown sugar, vanilla, cinnamon and salt to the peaches. Gently mix.

Carefully spoon the peach filling into your pastry shell, taking care to keep the filling at least 1/4" from the edge of your shell. Wet one side of the pastry with your finger, and fold the shell together. Crimp with a fork and sprinkle with sugar.

Add your pies to the grill, cooking each side until brown (7-10 minutes per side).

Let cool and enjoy!      WWW.COOKWITHTOM.COM



Magic Peach Pie

    1 pkg peach jello

    1/4 cup boiling water

    1/4 cup fresh lemon juice

    2-3 sliced fresh peaches

    3/4 cup fat free plain Greek yogurt

    8 ounce carton of cool whip

    1 chocolate cracker pie crust

1. Combine the water and lemon juice and bring to a boil. I usually just heat the liquid in the microwave oven.

2. Dissolve the jello in the hot liquid. Cool to room temperature.

3. Add the yogurt and the cool whip to the cooled liquid and fold gently to combine.

4. Fold in the sliced peaches

5. Pour the jello-yogurt-cool whip-peach mixture into the chocolate cracker pie shell.

6. Chill to set

7. Eat–yum!

*you can use sugar free jello and fat free cool whip for a diet version

*you can substitute all water for the water/lemon mixture

*you can substitute any fruit and/or jello flavor for a different taste sensation (but peach is my favorite!



Palmer’s Apple Crisp


4-5 apples, peeled and sliced

Put in the bottom of a baking dish.

Combine:      1 cup oatmeal

                        1 cup brown sugar

                        ¾ cup flour

                        1¼ tsp. cinnamon

                        2/3 cup soft margarine or butter

Put topping over apples

Bake uncovered 35-40 minutes at 350 degrees.



Sonora Peach Salsa


6 large peaches

1 large red onion

3 limes

1 tbs kosher salt

10 mint leaves

3 Serranos no seeds

15-20 cherry tomatoes

Peel and dice peaches, dice red onions,Serranos and tomatoes, finely chop mint, combine all ingredients in to a large bowl, squeeze the juice of 3 limes, season to taste,use close to 1 tbs of kosher salt.  Any type of tomatoes may be substituted depending on what is available or in season!
Serve with Fresh Tortillas, Fresh Baguette, or Fresh Tortilla Chips. Enjoy!


Peach-Raspberry Cobbler

Fruit filling

4 cups peeled, sliced ripe peaches

1½ cups fresh raspberries

½ cup sugar

1 Tbsp. lemon juice

1 Tbsp. flour


Heat the over to 400 degrees. Butter or coat with cooking spray a 10-inch diameter (2-2 ½ quarts) casserole and set it aside.  In a large mixing bowl, combine the peaches, raspberries, sugar lemon juice, and flour.  Toss well, then transfer the mixture to he baking dish.  Bake on the center oven shelf for 20 minutes. 


Cobbler Topping

1½ cups flour

¼ cup plus 1 Tbsp. baking powder

¼ tsp baking powder

¼ tsp. salt

4 Tbsp cold, unsalted butter, cut into ¼-inch pieces

1/3 cup milk

1/3 cup sour cream or plain yogurt

1 large egg

½ tsp. vanilla extract

¼ tsp. ground cinnamon

Meanwhile, sift the flour, ¼ cup of sugar, baking powder, and salt into a large mixing bowl.  Add the butter and cut or rub it into the dry ingredients with a pastry blender or your fingers until it is broken into small bits.


In a separate bowl, which together the milk, sour cream or yogurt, egg and vanilla extract until blended. Make a well in the dry ingredients, then pour in the liquid, stirring just until moistened.


When the filling is done, remove it from the oven. Use a tablespoon to spoon the topping her and there over the fruit—so it will look like cobblestones when it’s baked—covering as much of it as possible.


Mix the remaining 1 tablespoon of sugar with the cinnamon in a small bowl, then sprinkle evenly over the topping. Bake the cobbler for 20 minutes or until golden brown.  Cool for 10-15 minutes before serving.  Serves 6 to 8.





Scott G. Smith Family