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.
Ingredients:
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
Directions:
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.)
Given the many choices of morning pastries scones aren’t always my first choice, they often seem like a less yummy, more dry, wannabe muffin. However, these Blueberry Cream Scones were just sweet enough, more moist because of the brush of butter and beautifully balanced with lemon zest and delicious fresh blueberry flavor. Everyone I introduced them too ended up eating more than one and they were gone in a day! You can use any berries you have on hand by the way so get your summer fruit supply in check and start baking!
2 cups All-Purpose Flour
1/2 teaspoon salt
1/3 cup granulated sugar
1 tablespoon baking powder
6 tablespoons cold butter, cut into pieces
1 cup fresh blueberries
2 large eggs, beaten
1/4 cup heavy cream (you can also use yogurt, but I prefer cream)
1 teaspoon vanilla extract
1 tablespoon grated lemon rind (zest), or 1/4 teaspoon lemon oil
1/2 teaspoon almond extract (optional)
2 tablespoons melted butter for brushing on top (optional)
2 tablespoons demerara or raw sugar, for sprinkling on top
Preheat the oven to 375°F. Lightly grease a baking sheet, or line with parchment.
Whisk the dry ingredients in a bowl. Add the butter and work it into the dry ingredients until the mixture is unevenly crumbly; use your fingers, a pastry blender, or an electric mixer. Gently mix the blueberries with the dry ingredients.
Stir together the eggs, yogurt, vanilla extract, lemon zest or oil, and almond extract if using. Add to the dry ingredients and stir very gently, just until combined. The dough will be quite moist, like cookie dough.
I decided to shape my dough into a rectangle on a floured surface then I cut out squares using my pastry cutter, but you could also use a large scoop and drop the dough onto the prepared sheet in scant 1/4-cupfuls, leaving about 2″ between each.
Brush each ball or square of dough with melted butter (or you can use milk or cream), and sprinkle with coarse sugar.
Bake the scones for 18-23 minutes, or until lightly browned and a cake tester or toothpick inserted into a scone comes out dry. Remove from the oven, and serve warm. To reheat, wrap loosely in aluminum foil, and bake in a preheated 350°F oven for about 8 to 10 minutes.
Store scones, well wrapped, at room temperature for several days. Freeze
I’ve said it before and I’ll say it again, and again—summer nights in Salt Lake City are magical. Especially when you are lucky enough to be with great friends in the prettiest backyard around. Considering that peaches are probably what unicorns would exclusively feed on—due to their otherworldly goodness—I thought that consuming any peach dessert in a dreamy backyard on a perfect summer night would be the best scenario possible, and duh, I was totally right! I looked up pies, galettes, crips, crumbles and the like. Something quick, easy but very peachy was the goal. I found a bunch of recipes for baked peaches and made up my own recipe based on a few others that I found. I highly recommend that you find yourself some peaches and a backyard crew and make some magic happen!
Ingredients 3 medium ripe but firm peaches, pitted and halved
Topping 3/4 cup rolled oats
1/4 coconut
1/4 cup flour
1/4 cup almond flour
1/2 cup brown sugar
1/2 teaspoon cinnamon
pinch of salt
1/2 cup melted butter
Directions
Preheat oven to 350° F.
Place the peaches in a buttered 8×8 inch (or similar) baking pan.
Mix together all the topping ingredients until well incorporated.
Distribute the crumble topping evenly among the peach halves. If there is any extra, sprinkle evenly on the pan.
Bake the peaches until they’re soft and the crumb topping is crispy and a light golden brown, about 30 to 40 minutes, depending on how ripe the peaches are.
Serve warm with vanilla ice cream and enjoy the taste of summer.
twocarolines.com 