Today’s recipe was both the first thing my mom wanted me to make and the last thing. She started with “please make me something with these blueberries.” Then we went down the rabbit hole of “should we make a braided bread instead?” And then we decided yes, we should definitely make a braided bread. The grocery store disagreed – no yeast to be found anywhere, except the local French bakery, which only had fresh yeast, and that seems like way more work than I wanted. So we came back to blueberry pie, and I got to play with pie stamps! …
Imagine this: you’ve been assigned “dessert” for Thanksgiving dinner. You ask around and get a recommendation for a good fall pie (Thanks, Michelle!). You send the recipe to your mom so she can have all the ingredients ready for you when you get to the house. You should have plenty of time – the train gets in at 8:15am and guests don’t arrive until 11am. And then, the night before Thanksgiving, you double check the train schedule… And the train doesn’t leave Boston until 8:30am.
I’ve been craving Pop Tarts since taking the ferry up to Alaska. They had them on the boat, but I couldn’t justify buying them, since we had plenty of snack food already. But it put the idea in my head, and every time I walk by them in the store I think about getting a box, before I remember I already have oatmeal at home. Finally, I decided the best way to be able to justify having Pop Tarts around would be to make them myself.
This is Part 1 of 2 Thanksgiving pie posts coming at you in the next couple of weeks. Good news: they can just as easily be Christmas pies (if you don’t make the one true Christmas dessert: Chocolate Trifle), so keep these on hand as the holiday parties start piling up. Also, I’ve done a little bit of test kitchen work on these, trying out different pie crust recipes and combining some filling recipes to figure our what works well together. The results were pretty good, and have made for some tasty breakfasts in the Thanksgiving aftermath.
As promised last week, this week I’m diving into the apple recipes. Since last weekend, I have made two new apple things, and still have plans of turning the incredible amount of apples I have left into apple chips, a rare recipe that I repeat frequently. That means next week I’ll tell you all how to make Apple Bread.
When Marj comes to town, it’s pretty much a given that we’re going to bake. So when she offered to pick up cherries at her market in New York, I asked (OK, maybe told) her to bring a recipe to use them in as well. And did she deliver.