If you want an easy and delicious pie recipe, this one’s for you! It is so easy to put together and has a big payoff in flavor and texture. It tastes like summer, sunshine and joy. Also, I think it probably has three to four of your daily servings of fruit—and this pie is so good—you could eat it all in one sitting. Now that I call a win-win.
- 3/4 cup white sugar
- 3 1/2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 5 cups fresh blueberries
- 1 recipe pastry for a 9 inch double crust pie
- 1 tablespoon butter, diced
- Turbinado sugar
Preheat oven to 425 degrees F. Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries. Mix well. Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2-3/4 inch wide strips, and make lattice top. Crimp and flute edges. Sprinkle turbinado sugar on the top (A tip from my pie expert mama is to spritz the top of the crust with water to make the sugar stick more easily. Bake pie on lower shelf of oven for about 40-50 minutes, or until crust is golden brown. (If the crust edges start to get too brown after 30 minutes, cover with foil.)
My mom makes the best apricot jam in the world (recipe coming soon, don’t you fret). I always try to get a jar when I visit or have her bring me one (or two or three). So, the other night when we were having an Italian themed family dinner at my house I knew what I had to do. Last fall, I had one of these homemade beauties in Rome and have wanted to make one ever since. I added almond flour to the original recipe and love the little bit of extra “oomph” that it gives. This crostata is simple, summery and oh so heavenly!
Serves 10 – 12
1 3/4 cup all-purpose flour
1/4 cup almond flour
1/2 cup powdered sugar
150g chilled butter, cut into cubes
2 egg yolks
1/4 icy cold water
2 cups good quality apricot jam (I used my mama’s cause I’m lucky like that)
Place the flour, icing sugar and butter in a food processor with dough blade and pulse until the mixture looks like fine breadcrumbs. Add egg yolks and the icy cold water and process until the mixture forms a smooth dough. Scoop out of the bowl, wrap in cling wrap and let it sit for at 40 minutes in the fridge. Preheat the oven to 350 F and generously grease a 9-inch fluted tart pan with a removable base. Form 1/2 the pastry into a ball and place between 2 sheets of baking paper. Roll out until it is about half a centimeter thick and then line the base and sides with the pastry. The pastry should come about 2 cm up the side of the tin. Spread the jam evenly across the base of the tart. Now roll out the remaining pastry and cut it into strips. Carefully drape the strips over the pastry in a lattice pattern, leaving a nice gap between the strips. The pastry can be a little soft and sticky, so I didn’t weave the strips because the dough was tearing too easily to do that (I didn’t let it sit for 40 minutes in the fridge—only 20 minutes—which is why I changed that in the instructions). Trim any extra bits of pastry from the edges and bake in the oven on the top third rack for 35 – 40 minutes until the pastry is lightly golden (mine took a bit longer than that, but my oven is trippin lately). Cool before serving.
Recipe slightly adapted from Simple Food
Hellllllooooooo SUMMER!! **Said in my best Oprah voice**
In case you haven’t noticed, it’s gotten pretty hot out around these parts. And all I want in the summer is refreshing slushy drinks. My friend made a version of this for me a while back and I have thought about it on every hot day since. This is SO refreshing and so simple to make, it should be a summer staple. It’s even pretty healthy but tastes like dessert, so it’s a winner all around!
- 1 cup frozen honeydew
- 1 cup frozen green grapes (red if you want this a bit sweeter)
- 1/4 oz. fresh mint leaves
- 2 cups milk of your choice (I use a coconut/almond blend and it adds the perfect touch of flavor and slight sweetness)
- 1 half can of lemon/lime soda of your choice (you can eliminate this and add more milk if you want to keep it more healthy, but the bubbles add a nice subtle kick)
Blend all ingredients together until you have a slushy shake. Add more or less milk depending on desired consistency. Drink and find a hammock enjoy these magical summer days!
Note: This recipe is kind of loosey-goosey. You can adjust any or all of the ingredients, depending on desired consistency and sweetness. Also, it’s important that the grapes and honeydew are frozen or it will be a mushy mess!