I have some exciting news you guys: me and the fruit pie, we’ve turned over a new leaf.
Now I know that I’ve never even written about pie around here, but you should know that before yesterday I didn’t really like fruit pie. Or fruit desserts for that matter.
I’ve long preferred my pie stuffed with cream or custard or chocolate or caramel, or even something savory. Anything but warm fruit really.
Sure I’ve long admired the idea of a fruit pie, it’s fresh from the garden fruit, and fresh from the oven juices bubbling over to create the perfectly imperfect rustic dessert. But in my slice of americana (pie) fantasy, it’s forever cooling on the window sill, sending out tempting tendrils (cartoon style) to bring neighbors and dogs alike to the yard. Kinda like that milkshake song.
Yesterday I brought my fantasy into the 21st century, and onto my plate with a big old scoop of vanilla bean ice-cream and some ginger/cardamom for kick, and you know what?
It was delicious.
I chose to make my pie with pear & blueberries, because those were the fruits my farmers’ market had the day this fruit pie idea came to stay. I’m not sure what inspired it exactly, so I’m blaming time off and lovely weather.
I think this spice combo might make a killer apple pie too, if you’re ready for that sort of thing.
(Not sure I am yet)
Oh! Make sure you peel the pears first, and here is the best cream cheese pie crust recipe.
You’ll need to make two.
And start a day early so the butter/cheese can chill.
Like hang out in your refrigerator together.
And get cold, that too.
It’s definitely a bit of a process, this pie-making business, but I found it really enjoyable and extremely satisfying to make my first ever double crusted pie!
And of course I highly recommend throwing a few tablespoons of chopped butter on top of the fruit before you add the second crust. Why not?
Now it’s time to pop your pretty little pie in the oven and bake it for about 15 minutes at 425 degrees. Then lower the temperature to 350 and continue baking for 45 more minutes.
Add the foil tent only if/when the edges start burning.
Now that you’re sufficiently intoxicated because you’ve been huffing pie fumes for the past hour, it’s time to take that baby out of the oven, place it on a baking rack, and leave it well enough alone for at least two hours.
Yes, two whole hours.
You’ve gotta let that lazy pie rest and thicken and stop bubbling before it’s finally ready to slice into. Trust me.
Your patience will be rewarded.
The pie will still be warm.
And yes, you deserve a second slice!
(How’s that for a holiday weekend mantra?)
So whether or not you’re celebrating the holiday this weekend,
might I suggest pie?
I’m making two.
This one was a big hit with my family this past Thanksgiving.