Posted by Lucy Baker, August 1, 2008 at 1:00 PM
To my mind, the only way to make a homemade pie even better is by smothering the top with a thick layer of sweet meringue. Patty Pinner, author of this week's Cook the Book selection, Sweetie Pies, agrees. In the final chapter of her cookbook she draws a parallel between women getting dressed up ("a silk scarf tied ever so nicely, just enough bangles on the arm to send out the right chime, a striking fragrance to draw out the inner beauty") and decorating pies:
"Sometimes all you need are a few lustrous trimmings to help you get your groove back...the same goes for pies. Sometimes you can change the entire appearance and taste of a pie simply by embellishing it with a little meringue top."
Today's recipe is for Daddy's Mother's Blueberry Meringue Pie. A syrupy mixture of blueberries, lemon, and cinnamon is poured into a flaky pie crust, dotted with butter, and briefly baked before being covered with a thick cloud of sugary meringue. Could there be a more perfect summer dessert? I don't think so.
Win 'Sweetie Pies'
Don't forget: in addition to excerpting recipes, we're giving away five (5) copies of the book. Enter to win here.
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Posted by Lucy Baker, July 28, 2008 at 1:15 PM
More than 35 years ago Joyce Carol, a friend of cookbook author Patty Pinner's mother, entered this Black and Blue Pie in a local baking contest, where it was chosen as first runner-up. According to Joyce Carol, it would have won first place if the judge's favorite niece wasn't also a contestant.
Of course I wasn't there, but it’s hard to believe anything could top this simple, summery combination of blueberries and blackberries, lightly spiced with cloves, nutmeg, and vanilla. This is the kind of pie to enjoy for dessert, warm and straight from the oven, and then again, the next morning for breakfast.
Win 'Sweetie Pies'
Don't forget: in addition to excerpting recipes, we're giving away five (5) copies of the book. Enter to win here.
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Posted by Robin Bellinger, July 3, 2008 at 5:45 PM
When I made Edna Lewis's blueberry cake with blueberry sauce from her cookbook The Taste of Country Cooking I used a 9 x 9 x 2-inch baking pan, and my cake bubbled over a bit; next time I’ll set it atop a baking sheet. I will also drain my blueberries more thoroughly, as this time they were left too liquid. Nevertheless, I thought this was good (even if it was not as mind-blowing as the plain pound cake), and Andrew, who loves blueberries, thought it was extremely tasty. I would love to eat this with vanilla ice cream or whipped cream.
I must confess that I used regular baking powder, but to simulate the Royal Baking Powder called for in the original recipe, combine 2 parts cream of tartar with 1 part baking soda and use the called-for quantity of that mixture.
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Posted by Amanda Clarke, July 3, 2008 at 1:00 PM
Replacing artificial colors and flavors with the natural charms of fresh berries and tangy cheesecake, nobody will miss the true blue in these delicious homespun versions of the familiar day-glo red-white-and-blue rocket pop. For a more in-depth how-to on this recipe, including all the gear you'll need to make it, see our entry How to Make Homemade Bomb Pops.
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