Bret (my dad) has recently become what one might call an amateur-expert in caning chairs. Having retired from teaching high school a year ago he has filled his time with running the furniture end of his local thrift store. Part of this task requires refurbishing donated furniture, and hence a new hobby was born! After Perry and I purchased an antique table several months ago, Bret decided that perhaps we needed some caned chairs to go with it. We thought that sounded like a great idea and therefore found ourselves each parked in front of an unfinished chair - Bret's days of teaching far from over!
Having the most experience, Bret was the only one to finish his chair that weekend. Wanda (Mom) and Per came close, and I was dead last. I'm not convinced that I'll ever become an amateur-expert; maybe Perry will finish the remaining three chairs!?!?
This story brings me to the pie of the week. I can count on one hand the number of times I've made a double-crust pie; all have occurred since I've been married. When I was growing up, the Stopher household loved pies that didn't require double crusts. The Leatherman house had a much larger pie repertoire however, and did have double crusts. With so many hours of experience weaving, I figured it was time to pull off a lattice pie. Blueberries are still in season, so the recipe was settled!
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Blueberry Lattice Pie
Ingredients:
2 unbaked pie crusts (9.5 inch)
Filling:
4 c. blueberries
2/3 c. sugar
7 T. cornstarch
1/2 t. cinnamon
3 shakes ground cloves
3 T. water
2 T. lemon juice
1 t. vanilla
Wash for top crust:
1 egg yolk
1 T. milk
extra sugar (optional)
Pie Algorithm:
1. Wash berries. Put in bottom of unbaked crust.
2. Mix sugar, cornstarch, cinnamon, and cloves in bowl. Add water, lemon juice, and vanilla. Stir until mixed well. Pour mixture over berries.
3. Weave top crust into lattice over berries.
4. Beat egg and milk together. Brush over lattice and sprinkle with extra sugar if desired.
5. Bake at 375F for 1 hour, or until filling is bubbling and has thickened a bit.
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Having the most experience, Bret was the only one to finish his chair that weekend. Wanda (Mom) and Per came close, and I was dead last. I'm not convinced that I'll ever become an amateur-expert; maybe Perry will finish the remaining three chairs!?!?
This story brings me to the pie of the week. I can count on one hand the number of times I've made a double-crust pie; all have occurred since I've been married. When I was growing up, the Stopher household loved pies that didn't require double crusts. The Leatherman house had a much larger pie repertoire however, and did have double crusts. With so many hours of experience weaving, I figured it was time to pull off a lattice pie. Blueberries are still in season, so the recipe was settled!
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
Blueberry Lattice Pie
Ingredients:
2 unbaked pie crusts (9.5 inch)
Filling:
4 c. blueberries
2/3 c. sugar
7 T. cornstarch
1/2 t. cinnamon
3 shakes ground cloves
3 T. water
2 T. lemon juice
1 t. vanilla
Wash for top crust:
1 egg yolk
1 T. milk
extra sugar (optional)
Pie Algorithm:
1. Wash berries. Put in bottom of unbaked crust.
2. Mix sugar, cornstarch, cinnamon, and cloves in bowl. Add water, lemon juice, and vanilla. Stir until mixed well. Pour mixture over berries.
3. Weave top crust into lattice over berries.
4. Beat egg and milk together. Brush over lattice and sprinkle with extra sugar if desired.
5. Bake at 375F for 1 hour, or until filling is bubbling and has thickened a bit.
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Wow, your pie looks so beautiful! I'm sure it tastes just as good (no more "Not Quite Like Mom's" pies). And, thankfully, it's not quite as much work as caning chairs.
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