Blackberry Pie

This is the most Scrumptious Blackberry Pie! My whole family LOVED it!

blackberry pie

adapted from Michelle Verdiere’s recipe on Allrecipes

  • 5 1/2 cups fresh blackberries
  • 1/2 cup white sugar
  • 1/2 cup all-purpose flour
  • 1 1/2 Tablespoons butter sliced
  • 1 recipe pastry for a 9 inch double crust pie
  • 1 egg, beaten
  • 2 Tablespoons milk
  • Extra sugar
  1. Combine 4 cups berries with the sugar and flour. Place bottom pie crust in pie plate and brush with beaten egg. Spoon berry mixture into pan. Spread the remaining 1 1/2 cups of berries on top of the sweetened berries. Place butter on top of berries and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk, and sprinkle with the extra sugar.
  2. Bake at 425 degree F (220 degrees C) for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes.
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Veggie Pitas with Herb Bean Spread

veggie pitas

 

These hot summer days require food that is easy to prepare and won’t heat up your kitchen.  Veggie Pitas are my solution.

Items needed for assembly:  1) Pita bread store bought or homemade.  2) Your choice of veggies: sliced cucumber, sliced tomato, lettuce, sliced carrots, avocado, etc. and 3) Herb Bean Spread.

 

Herb Bean Spread

1 clove of garlic

1 can Northern Beans, drained and rinsed

1 Tablespoon lime juice

1 Tablespoon water

1 Tablespoon olive oil

1 Tablespoon fresh basil or lemon basil, coarsely chopped

1/2 teaspoon kosher salt

1/4 teaspoon pepper

With motor running drop garlic into food processor or blender.  Add beans, juice, water, and oil. Puree until smooth.  Add basil, salt and pepper.  Pulse until incorporated and herbs are coarsely chopped.

 

Spread the bean spread on the inside of the pita and layer in the veggies or your choice.  Super simple and good for you to boot!  And if your children don’t like the idea of just vegetables with their pita, like a few of mine do, these make a great substitute to a hamburger bun.

Brazilian Lemonade One Cup at a Time

I love the uniqueness of Brazilian Lemonade, but to make a whole pitcher can be a bit much.  Authentic Brazilian Lemonade is made by pulsing the whole lime and then straining.  It does not store well, because it turns bitter the longer it sits.  Since I am the main drinker of this summery drink, it was a bit foolish of me to make a whole pitcher and then gorge myself on it.  So, I came up with a simple substitute that suits me just fine.

 

Brazilian Lemonade

2 Tablespoons fresh squeezed lime juice (or from concentrate)

1 Tablespoon fresh squeezed lemon juice (or from concentrate)

1 teaspoon sugar

2 Tablespoon sweetened condensed milk

10 ounces cold water

4 ice cubes

Add juices, sugar and sweetened condensed milk into a large glass.  Add half of the water and stir until well combined. Add remaining water and ice.  Garnish with fresh berries if desired.

Katie’s Buttery Piecrust

*Taken from Country Living May 2008

pie crust

2 1/2 cups  flour

1/2 teaspoon  salt

1/4 teaspoon baking powder

1 Tablespoon sugar

1 cup unsalted butter, chilled and cubed

3-6 Tablespoons cold water

 

Combine first 4 ingredients in a bowl with a fork.  Add cold butter and toss to coat.  Using a pastry blender or fingers, cut butter into flour until mixture resembles coarse crumbs.  Add 3 tablespoons of cold water and toss well with a fork.  Pinch to see if dough holds together. If needed, add more water, up to 6 tablespoons.  Chill one hour.

 

Love this crust and the fact that it doesn’t use any shortening!  It is super delicious!  This recipe says it will make two 9-inch crusts.  I always get 3 9-inch crusts out of it!  So I make a double crust pie and then a single crust pie that I can fill any way I like!

Homemade Pita Bread

pita bread

 

 

2  1/2c  warm water

2 Tablespoons oil

2 teaspoons salt

4 teaspoons sugar

3 1/2 c  all purpose flour

2c  whole wheat flour

2/3c  gluten

3 teaspoons yeast

 

Place warm water in a bowl.  Add yeast and let dissolve for about 5 minutes.  Add oil, sugar, salt, gluten and the 2 cups of whole wheat flour.  Mix well.  Add in as much of the remaining white flour as you can by hand.  Then turn out onto a well floured counter and knead in as much of the remaining flour as possible, approximately 6-8 minutes.

Place dough is greased bowl, turning once to grease top of bread. Cover with a towel and place in a warm place for about 1 hour or until double in size. 

Punch down dough and divide into 16 equal pieces.  Roll each piece out into about a 6” circle.  Cover with a towel and let rise another 30 minutes. 

Preheat oven to 500 degrees.  Place to of the pitas on a wire rack lightly sprayed with cooking spray.  Bake 4-5 minutes.  Remove from oven and immediately wrap pitas in a damp tea towel to soften. Continue to cook the rest of the pitas.

Remove the tea towel from first set of pitas and set them on a wire rack to finish cooling.  Wrap tea towel around next set that comes out. Continue this pattern until all pitas are cooked.

 

 

This recipe can be easily cut in half, but if your family is like mine they will devour them so quickly and you’ll wish you made more!