3.14July 25, 2009
Sorry–I just couldn’t resist. The thing is, I’ve been on a pie kick lately.
It all began last week, when my family picked what can only be described as a surplus of blueberries. After the jam-making and the eating-with-yogurt, my mother found yet another 10 pounds of the persistent little blue buggers in the car. Clearly, something had to be done.
I had never tasted a blueberry pie, but I figured that if something was good enough for Bette Midler to pen a song, it was worth trying. Enter Blueberry Pie with Cornmeal Crust and Lemon Cream from this month’s Bon Appétit.
After a close call with some mealworms in a decades-old bag of cornmeal, I opted to use a simple butter and shortening crust instead. The result? Heavenly. The lemon cream was absolutely marvelous, and I had no idea it was so easy to make lemon curd! That pie lasted maybe 4 minutes at a dinner party that night.
Then there’s the Honey Caramel Peach Pie with Sour-Cream Ice Cream. I’m not sure which part of that intrigued me first, but as soon as I saw it, I started a countdown until Michigan peach season–coincidentally, today.
Though picking peaches proved to be a bust thanks to some misleading online information and a grumpy peach saleslady at the orchard, we found some amazing peaches at Paul’s in New Buffalo. (By “amazing” I mean that they smelled good enough to stop shoppers in their tracks as they walked by.) So, problem solved.
Again, I used my standby pie crust, and the resulting pie was fabulous, if a bit soggy. The ice cream tasted oddly like frozen yogurt when I made it last night; I found it somewhat amusing that so many unhealthy ingredients could come together to make something that tasted virtuous and, well, not as good as I hoped. As it turns out, the ice cream was waiting for the pie. I don’t think either component would have been as good without the other.