7/10/09

Who ate all the pies

It just wouldn't be a family reunion, or the 4th of July for that matter, without some homemade pies.  Since the rest of the menu was so big, I thought I would leave the pies to speak for themselves.  In Michigan, it is tempting to buy pies from some great local places.  My favorite lunch spot in Petoskey, Jespersons,  has the most delicious coconut cream pie.  Another great place we stop at is Cormacks Deli, but their pies can't compete these little beauties.

My Aunt Patty is the pie Queen.  In a kitchen of chaos, she made a little space and started baking her famous pies for our family reunion.  A woman after my own heart, she doesn't spend time making the pastry.  Frozen pastry is perfect and when you're making 6 pies, this point is critical.

Blueberry is Patty's signature pie, and I really wanted her to make a cherry pie in honor of us being in Michigan, but the sour cherries weren't in season.  Instead, my great Aunt Marilyn requested strawberry rhubarb and it ended up being the family's favorite.  I'll let you make both and decide for yourself.


Patty's Fresh Blueberry Pie

1 cup of sugar
3 tbsp quick cook tapioca
5 cups of blueberries
2 tsp lemon juice 
1 tsp lemon zest
1 tbsp butter

Preheat oven to 375 F.  Cover the bottom of a pie dish with pastry.  

Combine the blueberries, sugar, tapioca, lemon zest and a dash of salt.  Fill the pastry and sprinkle with lemon juice.  

Dot with butter and lay the second circle of pastry over the pie filling.  Seal the edges by pinching the edges- it will be a lovely homemade looking edge.  
 

Bake for 20 minutes with edges covered in foil.  Remove foil and bake for a further 25 minutes.

Patty's Fresh Rhubarb & Strawberry Pie

1 cup of sugar
3 tbsp quick cook tapioca
3 cups rhubarb, cut into 2 inch pieces
2 cups strawberries, husked and cut into halves
1/4 tsp grated nutmeg
1 tbsp butter

Preheat oven to 375 F.  Cover the bottom of a pie dish with pastry.  

Combine the rhubarb, strawberries, sugar, tapioca, nutmeg. and a dash of salt.  Fill the pastry and dot with butter.

Lay the second circle of pastry over the pie filling.  Seal the edges by pinching the edges together.

Bake for 20 minutes with edges covered in foil.  Remove foil and bake for a further 25 minutes.

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