National Pie Day
Timber Valley was properly represented with homemade pies and store bought pies. Of course, there were prizes on the line here for the homemade pies! Our illustrious judges had a daunting task ahead of them to choose the “tallest” pie; the “prettiest” pie; the “tastiest” pie; and the most “unusual” pie.
Joan was our committee leader for this event and she did a wonderful job to getting this event organized Our judges were Garry, Dave, Don and Jim. All guys because, as we know, they know ***food.*** They took a lot of time deciding on which pies (not knowing the bakers) would win awards.
Faye won the “tallest” with her Lemon Meringue Pie; Joan won for the “prettiest” and it sure was beautiful; I won for the “tastiest” and Rita won for the most “unusual” (and that’s a long story).
Not being a pie maker, I was surprised to win at all. I found this wonderful site, www. pieofthebeholder.com.
Since I had blueberries on hand, the recipe that caught my attention was the Sour Cream Blueberry Pie.
Here is the recipe.
Make or use pre-made pie shell or crust. Line crust with foil and fill the pie with beans to hold it down so it doesn’t puff up. Bake at 400 degrees for 10 minutes. Cool.
1 cup of sour cream
3/4 cups sugar
2 1/2 tbsp. unbleached flour
1 egg, beaten (physically not verbally)
3/4 tsp. almond extract
1/4 tsp. salt
2 1/2 cups fresh blueberries (2 containers, 4 bux at HEB)
Whisk the sour cream, sugar, salt, flour, almond extract and egg in medium bowl. Mix in the blueberries. Spoon the filling into the crust. Bake at 400 degrees for about 25 minutes, until the filling sets.
The topping (it’s clumpy crumble):
6 tbsp. unbleached flour
1/2 stick unsalted butter (I used one stick by mistake and added a couple of tablespoons of flour to give it more crumble. It kinda worked)
1/3 cups chopped pecans
2 tbsp. sugar
Using your fingertips, mix the flour and butter until small clumps form. Mix in the pecans and sugar. Sprinkle the topping over pie. Continue to bake at 400 degrees F until the topping is lightly browned, about 12 minutes. You may want to place a tin foil collar around the crust as you would be reaching the point of super crunchiness. Cool on a rack and serve at room temperature.
So easy to make and tastes so good.
After the judging, we sold 3 small pieces of pie for $1 and the proceeds went to our Jack’s and Jill’s event club. After everyone got to taste all the different pies, we auctioned off the leftovers. We had a real auctioneer among us, so he took over the proceedings and earned J&J even more $$. (He came free!)
Life is good. Thank God for blueberries and all nature’s fruit!