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youngest son says this pie is "Da bomb!" And, it's so patriotic...thanks to
canned cherries (red) + lard pie crust (white) and fresh organic blueberries
1-24.7 oz. jar Trader Joe's dark morello cherries in light syrup
2 cups fresh blueberries
1 cup white sugar
lard pie crust for a 10-inch pie pan.
Roll out one half of the pie dough and line the bottom of the pie pan with it.
Set aside. Reserve the other half of the dough to make a crisscross topping for
the pie. Preheat oven to
and syrup into a thick-bottomed stainless pot. Add the sugar and cornstarch.
Bring to a boil and watch for the filling to turn from foggy due to the
cornstarch to clear; add the blueberries and stir a bit.
Transfer the filling to the pie pan. Roll out
the other half of the pie dough and cut into 1/2-inch strips. Weave the strips
on the top to make a crisscross pattern. Incorporate the ends of the strips into
the pinched edge of the pie to hold the strips in place.
Bake at 425°F for 10 minutes
or until the crust is lightly brown; then reduce heat to
continue baking for 45 minutes to one hour. When the filling bubbles in the
middle, it 's done. Remove from the oven and thoroughly cool before cutting (or
you will have a mess!) Serve with Maple Crème
Chantilly and enjoy your Fourth with no guilt.
How do you like my Provençal cicada/olive
tablecloth? I love it.
© Mother Linda's
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