It's early September, and up in Vermont I know friends are feeling the start of fall. I mistook the cooler weather this week here in North Carolina as the end of summer, but here we are again today with a high of 91 degrees, and highs in the 80s forecasted for the rest of the week. Perhaps it's premature to announce the end of the season, but I must say, I'm anxious for fall with its
saturday visits to orchards for doughnuts, cider and apple-picking, leaves-a-changing, lots of Brit psych folk on the stereo, and sweater weather.
In any (dessert) case, here are a few pies I made earlier this summer:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4koeMij7CamqpUilev9HbXZUc_ABL65YTt9-prv52900rbjonVctQpRBlSmTk-mWKHD-8p4QVhvBBGTucAD4lByTaUYUJiz-WiFZCncoaScbrnWlWs6enNF8wmMWclL_Fc8Qe/s640/DSCF2441.JPG)
Twin open-top blueberry pies with berries picked by Nathalie and me, for ROCKBY 2009, Marina's music festival birthday party at
Rokeby.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLV3zVSfWxHwXG3RyMxAJlLOqXCmiPX7IYkmmKzK8cDIqnw503AsWKsinHRLMyEzRRqLjuuE1BBgMS4LqunksP4YutSSH-u_PggjVuA4hDjKXHSOPOpc64yxHEO9Rhw1v5R97m/s640/DSCF2650.JPG)
Another blueberry (bloobz) pie, I made for a burrito cookout during an August Baltimore visit. It was maybe the best blueberry filling I've ever made because it set up so well. I used
this recipe, but added a half cup of flour or so to the filling. The crust, however, was a struggle, because of the heat!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU2rDPZ2U8jy9TyP760tIBkyDi34Yf6whiFZ9kHaMMwPX8GaSbR56QEB85g3BfPC367Vm0KmQBzU9Mv-DS-d82VaH1_ONRJx1CrqH2bt-Fm871zSAJgIzGb2y_7OmpZ6ICVchs/s640/DSCF2711.JPG)
And finally, peach-basil pie I made for a Folklore grad student cookout here in North Carolina. The basil came from Josh's herb garden in our backyard. The filling recipe I used was:
Peach-Basil Pie
3 lbs. peaches (maybe more)
1/4 c. lemon juice
1/2 c. brown sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg
2 Tblsp. corn starch
1/8 c. julienned fresh basil/lemon basil (I used a mixture)
In the future, I would probably make a basil simple syrup (like in
this pie) instead of just putting in the julienned basil leaves. I thought having a little leaf amongst the peaches was mildly unpleasant, but everyone else said they thought it was peach skin (it was dark). Please enjoy these last days of summer pie possibilities!
3 comments:
The crust on that Bloobz pie is so genius!
Good God, your pies are merveilleuses !
merci!
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