Posted today on Project Gutenberg, and full of lover-like Edwardian
poems and images.
If I were more industrious I would have a matching Valentine’s
menu to put up, but today’s dinner is going to be stuff he likes, which precludes
anything fancy; pork chops, baked sweet potatoes, corn, and blueberry pie (if I get ambitious I'll make biscuits).
My recipe for blueberry pie, which is based on the one in Cook's magazine but without the Granny Smith, is pretty darn good and eliminates the usual blueberry pie hazard of runny filling.
Line a pie plate with pastry. Take half the blueberries (I
use a total of three cups for a deep-dish pie which is skimpy but doesn’t run
out all over the oven floor) and put them in a microwave-proof container with
half a stick of butter, a pinch of salt, and 1/3 of a cup of sugar. Cook them until they are mushy, about eight
minutes for frozen berries.
Mash them with a potato masher and stir in three tablespoons
of Minute™ tapioca. The berries will be
a tad lumpy. Allow to cool until thick,
about twenty minutes. Rinse the uncooked
berries, shake them dry, and put them in the pie dish. Pour the cooked berries around them and if
you are married to someone with a sweet-tooth, sprinkle another ¼ of a cup of
sugar over the berry mixture. Cover with
the other half of the pastry, crimp the edges, and stab the top two or three
times with a sharp knife.
Protect the edges of the pie from over-browning with strips
of aluminum foil. Bake at 450⁰ for 20 minutes and then reduce
to 350⁰. Bake another 15 minutes and remove the
aluminum foil strips. Bake for another
15 minutes or until the top crust looks done.
Remove from the oven and cool completely.
If you feel up to washing the blender, you could puree the
berries instead of using the potato masher.
4 comments:
THANK YOU! I make the CI blueberry pie on the regular (also without the apple) and this is a great 'short cut'. Your dinner sounds pretty great. :^)
That sounds delicious! Will have to try it. I'll have to get the magazine from the library; do you remember what issue it was?
July/August 2008.
Bless you!
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