Wednesday, July 1, 2020

SUMMER IN JERSEY - OLD FASHIONED BLUEBERRY PIE





Who doesn't like an old fashioned pie of any kind? The kind that makes you think of the old fashioned county fair that has been a part of America's history for many years. I remember going to the County Fair as a child. My parents took my siblings and I every year, and it was something that we always looked forward to every 4th of July week. I remember the first time I went to a show there in a tent that had the head of a woman on a table with no body. I kept looking under the table trying to find it. My mother assured me that it was all done with mirrors. Then there were always the rides, the ferris wheel, the twister, the big slide and such. We always had so much fun riding those rides, until one of us got sick from too much riding! There were always the 4H animals and shows including horses, pigs, and goats. And the best part of these fairs were the food contests and eating contests. The blue ribbons that were won for all kinds of fruit pies, jams and jellies, cakes and even barbecue. That is why I want to share with you my recipe for old fashioned fresh blueberry pie. I have been making this pie for many years, because it is another favorite of my family and friends. Every time I make this pie, it brings back all of those wonderful and fond memories of days gone by at the county fair with my mom and dad and siblings. 


Old Fashioned Fresh Blueberry Pie



What you will need: 2 (9 inch) pie crusts (I prefer homemade) - 2 pints of fresh blueberries - 1 Tbsp. fresh lemon juice - 1 cup of sugar - 1/4 cup of all purpose flour - 1/4 tsp. cinnamon - 1/8 tsp. nutmeg - dash of ground cloves - 2 Tbsps. of butter - 1 egg yolk

How to make it: Preheat oven to 400 degrees. Gently wash blueberries, drain well, and blot dry with a paper towel. Place in large bowl. Sprinkle with lemon juice. In a separate bowl, combine sugar, flour, cinnamon, nutmeg and cloves. Add this mixture to berries, toss lightly to combine. Turn into pie shell, mounding in the center. Dot with butter. Top with second pie crust. Beat egg yolk really well, and brush onto top crust. This will give you a beautiful golden brown crust. Make several slits near the center for steam to escape. Bake 45 to 50 minutes. Cool at least 1 hour before cutting. Delicious served just as is, or topped with a scoop of homemade vanilla ice cream. 










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