Old-Fashioned Blueberry Pie

Oh my, how long has it been since I posted a recipe here? Ages, I’m sure. I’m afraid to even look back to see how long ago it was. Anyway, it’s blueberry season here, and blueberries are one of my favorite fruits! I’ve been meaning to head out to one of the local Pick-Your-Own farms, but with the heat… yeah. This lazy girl just didn’t get around to it. However, they have been on sale at the supermarket and last weekend I decided that I had to have blueberry pie.

This has been my go-to recipe for just about 20 years. Simple. Reliable. It’s the kind of pie your grandma would have made. I hope you enjoy it as much as we do!

Old-Fashioned Blueberry Pie

Course: Dessert
Cuisine: American
Keyword: blueberries, easy, pot pie

Ingredients

  • Pie dough for 2-crust pie
  • 2/3 cup granulated sugar
  • 1/4 cup AP flour
  • 4 cups blueberries
  • butter
  • 1 Tbsp lime juice

Instructions

  • Carefully place bottom crust in a standard-sized pie plate. Spread a mixture of 1/4 c. sugar and 2 Tbsp. flour over the bottom crust. Toss the blueberries with the remaining sugar and flour to evenly coat. Dot with butter and sprinkle the lime juice over the berries. Cover with the top crust, and use a fork to poke several holes. Turn edges under the bottom crust and crimp to seal. Sprinkle with a little sugar. Bake at 450 degrees for 20 minutes, then turn the oven down to 350 and bake for an additional 30 minutes. To prevent over-browning of the edges, cover them with foil when you turn the oven down.

Notes

Top with whipped cream or ice cream and enjoy!

Recipe | Frozen Lemonade Pie

Frozen Lemonade Pie

When the temperatures rise, I do NOT feel like cooking. I want cool and refreshing dishes. I crave sweet-tart combinations. Let me tell you, Lemonade Pie is the perfect dessert for these dog days of summer. It takes just four simple ingredients and your freezer. In no time you’ll be enjoying this cool, creamy treat.  While the lemonade flavor  is my favorite, I’ve substituted  limeade concentrate for the lemonade and it is equally good!

Frozen Lemonade Pie

1 12-oz. container of frozen lemonade concentrate, thawed
1 14-oz. can of sweetened condensed milk
1 8-oz. tub of whipped topping
1 prepared graham cracker or shortbread pie crust

In a large bowl, mix the lemonade concentrate and condensed milk. Carefully fold in the whipped topping. Pour the filling into the pie crust being careful not to overfill.
Freeze the pie for at least 6 hours before serving.

Updated on 7/20/17

5 Easy Last-Minute Thanksgiving Dishes

5 Easy Last-Minute Thanksgiving Dishes | puresugar.net

Tomorrow is Thanksgiving and if you’re still agonizing over the menu, don’t fret! I’m sharing 5 easy recipes — 3 for side dishes and 2 for desserts. I’m actually making up the sweet potatoes today and bringing them to my in-laws’ house tomorrow!

Maple Baked Sweet Potatoes
maplebakedsweetpotatoes

Green Beans with Lemon
greenbeanswithlemon

Roasted Brussels Sprouts
sprouts

Peanut Butter Pie
peanut butter pie

Flourless Chocolate Torte
flourless chocolate torte

 

From our house to yours… Happy Thanksgiving!

{Recipe} Old-fashioned Apple Crisp

Old-fashioned Apple Crisp

It seems that pumpkin (or pumpkin spice) gets all the attention as the featured fall flavor. But you know what? As much as I love pumpkin, I still adore apple. Apple cider, apple pie, and of course… apple crisp all top my “must make” list for autumn. 

I think this was another recipe I started making while in college (thinking back, I did a lot of cooking in that Amherst apartment). Sure there are more exciting variations on apple crisp. They might call for oats or walnuts or something fancy. But I love the simplicity of this recipe. It never lasts long in my house, and is especially delicious warm and topped with a little vanilla ice cream. Enjoy!

 

Old-fashioned Apple Crisp
A simple dessert recipe the entire family will enjoy
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Ingredients
  1. 4 c. sliced apples
  2. 1 tsp. cinnamon
  3. 1/4 c. water
  4. 1/3 c. butter, softened
  5. 1/2 tsp. salt
  6. 3/4 c. flour
  7. 1 c. sugar
Instructions
  1. Pre-heat oven to 350 degrees. Spread the sliced apples evenly in an 8x8 baking dish. Sprinkle the apples with a mixture of water, cinnamon, and salt. Stir together the sugar and flour and then work the butter in, using a fork or a pastry blender. Spread the crumb mixture over the apples and bake uncovered for 40 minutes.
Pure Sugar https://www.puresugar.net/

{Recipe} Skillet Sour Cherry Cobbler

Skillet Sour Cherry Cobbler | www.puresuresugar.net

Sometimes I just feel so blessed to live where we live! Sure, once in a while I get homesick and think about moving back to Massachusetts, or feel like exploring a completely new area of the country. But by and large, my adopted home of the Hudson Valley suits me very well. One of the things I like best is all the pick-your-own farms. A favorite is Fraleigh’s Rose Hill Farm just a few minutes away in Red Hook. Yesterday we took advantage of some free time to head over and pick a real summertime treat: sour cherries.

Sour Cherries | www.puresugar.net

Contrary to the name, I don’t find sour cherries to really be all that sour. But certainly they are not as cloying as the sweet cherries. They are also infinitely easier to pit, which makes them my preferred cherry for baking, jam, canning, and so forth. The kids were begging me to bake a cherry pie, but I didn’t have all the ingredients for the crust so we went with a cobbler instead.

I was very excited to use my Lodge cast iron skillet for something besides steak!

Skillet Sour Cherry Cobbler | www.puresuresugar.net

Skillet Sour Cherry Cobbler
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Filling
  1. 4 cups pitted sour cherries
  2. 2 Tbsp. cornstarch
  3. 1/2 cup sugar
  4. 2 Tbsp. lemon juice
  5. 1/2 tsp. vanilla extract
Biscuits
  1. 1 cup unbleached flour
  2. 1 tsp. baking powder
  3. 1/2 tsp. salt
  4. 2 Tbsp. sugar
  5. 1/2 tsp. cinnamon
  6. 6 Tbsp. cold butter, cut into pieces
  7. 1/4 c. boiling water
Instructions
  1. Preheat the oven to 350 degrees. Combine cherries, cornstarch, 2/3 cup sugar, lemon juice and vanilla in a bowl. Set aside and let everything come together.
  2. Combine the dry ingredients in a second bowl, adding the butter pieces last. Using a pastry tool or a fork, cut in the butter until the mixture becomes crumbly In another bowl, combine the dry ingredients, cutting in the butter until crumbly. Carefully add the boiling water, a little bit at a time, and stir until the mixture forms a soft dough.
  3. Add the cherry mixture to a cold cast iron skillet and gently bring to a boil. Turn off the heat and drop spoonfuls of the biscuit mixture on top of the cherries. If desired, sprinkle extra sugar on top of the biscuits. Bake for 45 minutes until the biscuits turn golden.
Notes
  1. * You can probably use regular old AP flour -- I just prefer the unbleached flour and that's what I had.
  2. * You are probably supposed to use unsalted butter for this. I didn't have it and used regular butter. Tasted a-okay to me!
Pure Sugar https://www.puresugar.net/
 All three kids oohed and ahhed as I took this delicious dish out of the oven. And Mean Mommy made everyone wait until supper was finished (and vegetables had all been eaten) before anyone could have a taste. But it was worth it!  Everyone savored this yummy dessert. It might have been better if I’d had whipped cream or vanilla ice cream, but I didn’t hear any complaints so I’m not sure anyone even noticed.

Skillet Sour Cherry Cobbler | www.puresuresugar.net