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Found some nice Blueberry Recipes - Like the Blubeberry Buckle by Jasper White - Judy Walker blog
- Thread starter gayr
- Start date
And another favorite: My Oh My Blueberry Pie
I used 5 1/2 cups of berries, the zest from half a lemon (plus the 1 Tbl juice), a bit more butter and changed the methodology a tad:
Cooked 3 cups to popping stage, then stirred in the fresh ones + zest and took it off the direct heat, but let it sit for a while.
Spooned just the berries into the warm baked shell, keeping out most of the sauce. Let that cool, where it thickened nicely. Then I drizzled some of this over the pie. A minimal amount seemed to keep the crust from sogging and didn't overwhelm the "blueberriness" I wanted.
Didn't cut perfectly, as there wasn't enough gluey sauce to hold the berries rigid, but the taste worked for us.
http://www.recipelink.com/mf/31/9564
I used 5 1/2 cups of berries, the zest from half a lemon (plus the 1 Tbl juice), a bit more butter and changed the methodology a tad:
Cooked 3 cups to popping stage, then stirred in the fresh ones + zest and took it off the direct heat, but let it sit for a while.
Spooned just the berries into the warm baked shell, keeping out most of the sauce. Let that cool, where it thickened nicely. Then I drizzled some of this over the pie. A minimal amount seemed to keep the crust from sogging and didn't overwhelm the "blueberriness" I wanted.
Didn't cut perfectly, as there wasn't enough gluey sauce to hold the berries rigid, but the taste worked for us.
http://www.recipelink.com/mf/31/9564
sandy-in-baltimore
Well-known member
ISO GayR: My Oh My Blueberry Pie
I have to second this. It is unquestionably "The Best". There is also a recipe for My Oh My Peach Pie. Let me know if you are interested in my posting that recipe.
I have to second this. It is unquestionably "The Best". There is also a recipe for My Oh My Peach Pie. Let me know if you are interested in my posting that recipe.
sandy-in-baltimore
Well-known member
My Oh My Peach Pie!
GayR:
For those wh0o might not have the recipe, here it is. Just as ummy as the Blueberry Pie.
* Exported from MasterCook *
My Oh My! Peach Pie!
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fruit Pie
Amount Measure Ingredient -- Preparation Method
4 Cups Fresh Peaches -- Peeled
3/4 Cup Sugar
1/4 Teaspoon Salt
1/4 Cup Water
2 Tablespoons Corn Starch
1 Teaspoon Butter -- (Don't Substitute)
1 Tablespoon Lemon Juice
9 Inch Baked Pastry Shell
Egg Wash
1 Egg White
1/8 Cup Sugar
2 Tablespoons Water
PIE CRUST
*************
Use a Pillsbury "unfolded" type shell, you only need half the package. Let it sit till it's at room temp. Then, fit it to your pie pan, and pinch the crust around the edges of the pie pan. Then, take your fork and prick it all over, sides and bottom. Go ahead and bake it for the 10 or 12 minutes till it starts to get a little brown. Take it out of the oven and now brush it all with a pastry brush with the Eggwash ( egg white/sugar and water whipped up a bit), and put it back in the oven to set, and then do it again. This makes the crust VERY crisp/tender and the sugar/egg wash makes the crust golden, glossy and sweet.
Let the crust rest, and get cool. It doesn't take long, so you go on ahead and fix the filling at this point.
PEACH FILLING
*******************
Combine sugar, salt, water, and cornstarch in a medium sized sauce pan, mix it up well, then stir in 2 cups of the peeled peaches and cook over medium heat until bubbling and the peaches start to soften. Stir to prevent the stuff from sticking to the bottom of the pan. Remove it from the stove and stir in the butter and lemon juice. Then let it all sit and cool a bit.
Now, take the other 1/2 of the FRESH peaches and scatter 'em in the fresh baked pie shell, smooth 'em out nice
and even. Then, take the cooked peach stuff and pour it over the fresh peaches in the pie shell. Smooth it all over and then set it in the fridge for at least two hours, but it's better to leave it for four hours.
GayR:
For those wh0o might not have the recipe, here it is. Just as ummy as the Blueberry Pie.
* Exported from MasterCook *
My Oh My! Peach Pie!
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fruit Pie
Amount Measure Ingredient -- Preparation Method
4 Cups Fresh Peaches -- Peeled
3/4 Cup Sugar
1/4 Teaspoon Salt
1/4 Cup Water
2 Tablespoons Corn Starch
1 Teaspoon Butter -- (Don't Substitute)
1 Tablespoon Lemon Juice
9 Inch Baked Pastry Shell
Egg Wash
1 Egg White
1/8 Cup Sugar
2 Tablespoons Water
PIE CRUST
*************
Use a Pillsbury "unfolded" type shell, you only need half the package. Let it sit till it's at room temp. Then, fit it to your pie pan, and pinch the crust around the edges of the pie pan. Then, take your fork and prick it all over, sides and bottom. Go ahead and bake it for the 10 or 12 minutes till it starts to get a little brown. Take it out of the oven and now brush it all with a pastry brush with the Eggwash ( egg white/sugar and water whipped up a bit), and put it back in the oven to set, and then do it again. This makes the crust VERY crisp/tender and the sugar/egg wash makes the crust golden, glossy and sweet.
Let the crust rest, and get cool. It doesn't take long, so you go on ahead and fix the filling at this point.
PEACH FILLING
*******************
Combine sugar, salt, water, and cornstarch in a medium sized sauce pan, mix it up well, then stir in 2 cups of the peeled peaches and cook over medium heat until bubbling and the peaches start to soften. Stir to prevent the stuff from sticking to the bottom of the pan. Remove it from the stove and stir in the butter and lemon juice. Then let it all sit and cool a bit.
Now, take the other 1/2 of the FRESH peaches and scatter 'em in the fresh baked pie shell, smooth 'em out nice
and even. Then, take the cooked peach stuff and pour it over the fresh peaches in the pie shell. Smooth it all over and then set it in the fridge for at least two hours, but it's better to leave it for four hours.
sandy-in-baltimore
Well-known member
ISO GayR
You're welcome!
You're welcome!