Remember a few weeks ago, when I posted this picture of a ridiculously gorgeous slice of blueberry pie?
Well, it's been lingering in the back of my mind since then. And finally, thanks to an awesome 2 pints/$5 sale at our farmer's market, the pie has become reality. Mmm.
Blueberry Pie
5-6 c. fresh or frozen blueberries (we used 4 c. fresh, 2 c. frozen and thawed)
1/4 c. flour (we used whole wheat pastry)
1/4 c. sugar
1/4 tsp. nutmeg and 1/4 tsp. cinnamon
2 tbsp. butter (we used soy-free Earth Balance), cut into small pieces
2 pie crusts (we used refrigerated dough)
Beaten egg + 1 tbsp water (I used melted Earth Balance)- optional, for egg wash
Preheat the oven to 425 degrees. Roll out the dough on a well-floured surface until it's about 1/2 inch larger than the top diameter of your pie plate.
Gently place the dough into the pie plate, letting the extra overhang the sides.
Combine blueberries, flour, sugar and spices. Spoon into the pie plate. Dot with butter. Cover with second pie crust and crimp the edges tightly.
With a sharp knife, cut several vents (or weave your dough, if you're fancy) to allow steam to escape. Brush top with egg wash or melted butter. Place pan on a baking sheet.
Bake at 425 for 20 minutes, then turn down the oven to 350 and bake for another 30 minutes. If the crust is browning too quickly, tent with aluminum foil.
Yesterday, I made cobbler. In my oven. On a day where the temperature reached 95 degrees. In a house where there is no air conditioning.
The things I do for this blog.
The awful, horrible things I have to do.
So. terrible.
Strawberry Plum Cobbler
serves 6 generously
4-5 c. strawberries and plums (use what you have- peaches, nectarines, blueberries)
2 tbsp. flour or cornstarch (I used whole wheat flour because it's all I have)
1 tbsp. maple syrup or agave nectar
1/4 tsp. each of cinnamon and nutmeg
juice of 1/2 a lemon
Combine and toss into the bottom of a round oven-safe dish.
1 c. flour
2 tbsp. brown sugar
1 1/2 tsp. baking powder
1 stick cold butter, cubed
1 egg, beaten lightly
1/4 c. milk (I used almond milk)
Mix flour, sugar and baking powder in a small bowl. With a pastry cutter (or in a food processor), cut in cold butter until the mixture resembles small peas.
Add egg and milk and mix just until combined. Dollop on top of the fruit mixture.
Bake at 350 for 35 minutes, or until browned and bubbling.
Yum! Makes an excellent breakfast, too. Trust me.
