Applelicious Cupcakes

Applelicious Cupcakes

Channeling June Cleaver

Channeling June Cleaver

Saturday, June 18, 2011

Sumptuous Summertime Blueberry Pie



Blueberries are my favorite fruit! When I buy blueberries for baking, I need to buy twice as many to compensate for all that I eat!.  As much as I love blueberries I love to make pies. A marriage made in heaven, pie crust and blueberries.  The blueberry pie I made today is very rich and yummy. A wonderful combination of blueberries, sour cream, cream cheese with a walnut crumb topping.  Think blueberries bake in a rich custard, surrounded by pie crust topped with a cinnamon walnut crumb topping.  Rich, Rich, Rich!

Crumb Topped Blueberry Pie

Pastry
1 3/4 cup flour
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
2/3 cup butter
2-3 tablespoon apple cider or water
1 egg, beaten

Filling
1 cup sour cream
3 ounces cream cheese, softened
1 large egg
3/4 cup brown sugar
1/4 cup flour
1 teaspoon vanilla
4 cups blueberries, washed and dried

Crumb Topping
1/2 cup flour
1/3 cup sugar
1/3 cup brown sugar
1 tablespoon cinnamon
1/4 teaspoon salt
1/2 cup butter
3/4 cup ground walnuts

Pastry
Combine flour, sugar, cinnamon and salt in large bowl. With pastry blender cut in butter to the consistency of coarse cornmeal. Sprinkle apple cider over top one tablespoon at a time, mix until pastry holds together. Shape pastry into ball.
On lightly floured surface, roll out pastry into 11-inch round,  fit into 9-inch pie plate. Turn extra dough at edge into rim and flute or crimp a raised edge. Just before placing blueberry filling in shell, brush pastry with beaten egg white.
To prepare filling combine sour cream, cream cheese, egg, brown sugars, flour and vanilla in bowl. Beat thoroughly until smooth. Preheat over to 450F. Fill pie shell with blueberries,  pour cream mixture over blueberries. Bake 10 minutes at 450F, reduce temperature to 350F and bake 35-40 minutes.
Prepare crumb topping mixing flour, sugars, cinnamon, salt, butter and nuts. Blend to form crumbly mixture.
After pie is finished baking, remove pie from oven and distribute crumb topping evenly over top of pie. Return to oven and bake an additional 10-15 minutes.

Enjoy!

Friday, June 3, 2011

Cooking and Gardening two of my favorite things




Cooking and gardening just go together. I couldn't imagine doing one without the other. This year I am so excited I planted, just a few, heirloom tomatoes in my garden. I made a small kitchen garden close to my deck. I can easily pick tomatoes and herb right out of the garden to the kitchen. I love the design that I created. I placed a slate paver in the center of the garden and circled the paver with the tomato plants. Then I added a circle of basil plants. Around the edge of the garden I intermingled more herbs.  For the focal point of the garden I planted a large strawberry jar planter with annuals and herbs placing the planter in the garden on the slate paver.  More planted seasonal annuals add a cascade of beautiful colors to complete my kitchen garden combining function and beauty.
I can't wait to harvest my delicious heirloom tomatoes. Last year I purchased these tasty beauties making the thoughts of picking my own home grown tomatoes so wonderful. Heirloom tomatoes are visually beautiful with a deep flavorful taste. So  tasty are these tomatoes that I just slice, arrange on a plate and drizzle balsamic vinegar and serve.  Simple, delicious, just perfect for a light summer meal. Serve with a main dish or as a side dish at a casual party.

Enjoy!