Tonight? Blueberry:
As my BFF Deb says, “The only thing wrong with cake is, it’s not pie.”
UPDATE: This was a very good pie, but not my favorite. The recipe came from Rose Levy Berenbaum, a source above reproach. The crust was pre-baked, and the filling was a trick I’ve not seen before — cook one cup of berries with water, sugar, lemon juice and cornstarch, then fold the rest in, fill and wait for it to cool and set. This produces a pie with a firm filling and a lovely, glistening topside, and nothing runs into the gap when you cut a piece. However, I think I’m returning to the two-crust variety — I like a thoroughly baked fruit-pie filling, m’self.
But we’re talking about blueberry pie here. There really aren’t any bad ones.
coozledad said on August 12, 2008 at 10:10 pm
We just got through scarfing down biscuits, cowpeas, greens with butter and fake fried chicken. The pie might just be the thing to finish closing that aortic valve. Looks good.
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Michael Roberts said on August 12, 2008 at 11:01 pm
I always figured the only problem with pie is, it’s not chocolate. Unless it’s chocolate.
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Dexter said on August 13, 2008 at 1:06 am
Looks better’n anything at Zingerman’s dessert house on Detroit Street in A2…outstanding looking pie!
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Dorothy said on August 13, 2008 at 9:52 am
I’m with you, Michael. I’m more inclined towards cake than pie most of the time. An old theater pal named Susan Hawkins used to make the absolute BEST peach pie I’d ever had, and ever will. She’s taking her recipe to the grave.
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Catherine said on August 13, 2008 at 11:15 am
Marvelous-looking pie, and yay blueberries! And hurray for Rose Levy Berenbaum, I baked my own wedding cake with her guidance.
Back to blueberries for a minute: Cook’s Illustrated has a recipe for b. pie in their August issue and it got good reviews here. First, the crust uses 1/4 c of vodka and is the easiest, flakiest and most consistent pie crust I’ve ever made. Second, the filling uses a little cornstarch plus grated apple to thicken. So, you get the thickness without the cornstarch taste, because the apple provides pectin. Genius!
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LAMary said on August 13, 2008 at 4:17 pm
A few years ago the NYT Sunday magazine had an article about berry pies and they used tapioca as thickener. If I’m making a two crust pie, I just toss in the berries with some lemon juice, sugar and a couple of spoonfuls of tapioca. It always works great.
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