Mrs J made enough pie dough for two crusts. Her plan was for one peach pie with conventional crusts top and bottom but she was easily talked into making the Martha Stewart crumble topping. That recipe makes enough for two pies. You see where this is going.One peach pie. One apple pie. Two enter, none leave. That is the Way of the Kitchen.
Mrs J took inspiration from this recipe. She went with her tried and true butter recipe pie crust instead of theirs, and took liberties with the toppings.
I nearly ruined this one, I set the oven to pre-heat to 350 but it somehow got bumped up to 425+. Fortunately I checked it at the 20 minute mark and saw the egg wash starting to burn. This is with the Kroger ready to go pie crusts. The bottom crust didn’t quite have enough to cover the rim of the deep dish pan so I tried tucking the top crust in around the edge rather than leave a single layer to burn up. It seemed to work OK.The sauce was made with a flour/butter roux with chicken stock added when the roux was cooked through, adding half a cup or so of milk to thin it a little. It made a tasty gravy.
Since lemons were on sale, I was planning on this recipe last week, but I never found time. This week I made time because I really wanted some lemony-blueberry goodness. It was very, very simple. Though I did manage to unnecessarily dirty quite a few dishes in the process.
The basis for the custard pie is my Key Lime Pie recipe, found here.
JeffreyW made Cabbage Rolls this week, pictured above – recipe, instructions and more photos are here
That’s it for this week. I’ve been busy with many new clients and switching everything over to a new computer. I’m really looking forward to a relaxing weekend. What’s on your plate this weekend. What’s cookin’ in your kitchen?
Tonight’s featured recipe, pictured at top, satisfied a craving for a sweet-tart dessert. Starting with my standard custard pie recipe and adding blueberry filling turned out to be just what I wanted.
Blueberry Lemon Pie
- 1 1/2 cups wild blueberries (I use frozen, thawed)
- 1 tsp corn starch
- 1/4 cup sugar
Add ingredients to the saucepan. Bring to a low boil and immediately reduce heat to low and let simmer until thickened. Stirring occasionally. Let cool completely.
- 14 oz can sweetened condensed milk
- 4 egg yolks
- 6 tbsp lemon juice
- 1 tbsp lemon zest
- 9 inch graham cracker pie crust
Preheat oven to 250°
Combine milk & yolks with mixer until well blended. Add lemon juice and zest, mix well. Add enough blueberry filling to thinly coat the bottom of the pie shell. Pour the lemon mixture into pie shell – try to pour it in evenly, because you don’t want to spread it with a spatula and disturb the blueberries. Bake for 25 minutes. Let cool completely and top with remaining blueberries. Refrigerate before serving, and any leftovers.
That’s it for this week. Have a great weekend – TaMara
I snapped this one from the front door the other day with my cell phone. The scene is lit from behind me by the porch light and from the side by a security lamp mounted on the front of the garage. I like the textures in the photo. Lots of grain from the high ISO number the camera chose due to the relatively low light level.We see the (probably) same fox from last week, this time at night. He’s in a different spot this time but not that far from where the other camera is set up. It’s sniffing at the spot where Mrs J dumps corn, no doubt drawn by the scent left by mice and squirrels.Polenta is something we’ve begun to make and use in lieu of pasta. It’s a nice change of pace. These slices have been fried in olive oil and served under a meat sauce made with Italian sausage and tomatoes. Tasty!Here’s a nice kitteh. She’s 5 months old, named Macy and is ready to go.We tried a pressure cooker recipe for some BBQed ribs the other day and didn’t give them enough time. I abandoned the recipe and made stock with the rack, boiling it all day with assorted veggies after washing the sauce off. Frugal! These pork noodles were the result. I’ve plated them with roasted sprouts and sweet potatoes.Moar kittehs! These guys are exhausted from a play session and are in the middle of a lap nap.Mrs J’s Famous Blueberry Pie! In a rather ill advised move, we tried out a dump cake made with frozen berries, white cake mix, and a can of diet 7-Up. We salvaged the berries and the pie is the result. Tasty!
This one is Coconut Cream and was delicious. And pretty! Pretty delicious!I’m not sure if there is a recipe for this, it has a crushed “Nilla Wafer crust, and is an instant pudding filler. She whipped up the meringue in the stand mixer. It only took two days to eat the whole thing – the last bite as good as the first.Mmm… peach pie with a crumb topping. I remember that she told me there is a splash of heavy cream in with the peach filling. I rate this pie a half star less than the coconut cream pie but that is a high bar, indeed.