Friday, September 20, 2013

Change #1: Both our girls are now in school full-time.
Change #2: I am now working part-time at a local farm market bakery.
Change #3: The leaves.
Change #3: Blueberry baking now shifts to apple.

These new yet uneasy transitions call for an easy-breezy autumn pie.
I call this Transition Pie.

It is a delicious open-faced blueberry and silken apple pie. Open-faced. change.

© 2013

Blueberry and Silken Transition Pie

For the Quick Crust: (modified from Christy Jordan’s Southern Plate) 
1 ½ cups all-purpose flour
1/2 tsp salt
1 ½ tsp sugar
2 Tbsp milk
½ cup vegetable oil

Mix the flour, salt and sugar in a large bowl. Add milk and drizzle oil while mixing with a whisk. Pat out to fit into pie plate. Makes 1 pie crust.

© 2013

© 2013

For my Transition filling:
4 cups frozen blueberries
2 Silken apples, grated with juice (or use your fave apple)
2 Tbsp lemon juice
1 tsp grated lemon rind
½ cup sugar
2 Tbsp tapioca flour/starch
1 tsp cinnamon
½ tsp allspice

Toss ingredients together in a large bowl. Fill pie crust.

© 2013

Preheat oven 425°F. Bake pie on middle rack for 20 minutes. Remove pie from oven and reduce heat to 375°F. Cover the top of pie with foil (be careful not to burn yourself) and place pie on a cookie/baking sheet to catch overflow of juice. Place back in oven and continue baking for another 45 minutes, until fruit juices are thick and bubbly and the blueberries are still relatively holding their shape. Let rest on wire rack for two hours before cutting. Savour on its own or with a sprinkling of icing sugar, a dollop of ice cream or fresh whipped cream.

© 2013

Thanks to my friend Olive, for lending me her copy of The Gourmet’s Canada by Sondra Gotlieb (1972). Her recipe for Deep Blueberry Pie generated the Transition. © 2013 

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