Happy belated Pi Day by the way. Surprisingly, most of my friends didn't know about pie day until we came along. Growing up a proud math nerd, I find this disconcerting. Then again, I am the girl who still knows the 70 digits of pie she memorized in middle-school homeroom.
We did make a pie, but didn't have a camera, so the pictures and less than ideal. The intent was blueberry pie, but we misread the random recipe online on Matt's droid and got 3 cups frozen bloops instead of 6. So it turned into a blueberry-apple pie. Bloople pie. Berry pies always seem to run, so I grated one of the apples with the skin on to increase the pectin.
- Your favorite double-pie crust recipe
- 3 apples of baking inclination
- 3 cups frozen blueberries
- 3/4 cup sugar
- 1/4 cup flour
- 2 tsp orange zest
- 2 Tbsp orange juice
- 2 tsp cinammon
- Make your pie crust dough first and divide into two balls. Let it sit in the fridge for at least 3 hours.
- Grate one of the apples, skin on into a bowl. Peel and dice the other two.
- Add the rest of the ingredients and mix. Let is sit in the bowl until your crust is ready
- When your crust dough has been sitting in the fridge for a while, roll the bottom part out and put into the pie pan. Roll out the top crust too while you're at it.
- Put the filling into the crust, and top with the top crust. Crimp the edges together to minimize the leakage of tasty filling juice. And to make it pretty.
- Cover the crust edges with foil and bake at 375 for 40 minutes. Remove the foil and bake another 20.
- Cool completely before eating unless you want runny pie juice everywhere. Maybe you do.
Forgive the crappy mobile phone photos