OT The blueberries are ripe! - Page 2

YUM!

I love FRIED GREEN TOMATOES ALSO

and my figs are late as my trees are also young.  My bf has 4 fig trees so I may get a jar of preserves if I can beat the BIRDS

and get a ladder to get to them FIRST.

HAD A fresh peach pie out of some small peaches off a wild peach tree..they were WHITE inside??

Found an apple tree loaded with small apples..not quite sure what or when to do something with them.

A friend brought me fresh  plums, zuchinni, tomatoes and cucumbers Monday so I am now hunting the PREVACID as all of these are pretty acidic.

But I eat them all anyway.  I made a lemon M pie last Friday and ate the whole thing myself in two days. The blackberries are in but I am too afraid of the  Copperheads to get  near them so I will go to the blueberry Farm in Van, to buy them already boxed.


Ice cream time/

Fresh figs you can't  beat them, been trying to grow a tree up north here but no luck yet, just have to raid the tree next to our garage come late summer

I wish we all lived close enough to share baked goodies! I'll can a batch of sweet pickles and bake zucchini bread, green tomato pie and peach pie tomorrow and shoot a couple photos. The green tomato pie tastes just like apple pie. Sadly, we had a very late ice storm this spring and killed my blackberries and most of my grapes, so no jam or jelly this summer.

I also like to bake a rosemary pie crust filled with sauteed onion, summer squash, tomatoes, fresh oregano, basil, and jalapeno; cover with freshly grated parmigiano reggiano or feta and baked til cheese is bubbly and crust is browned then top with fresh sage leaves.  

Hey girlfriend:zzzzzzzzzzzzzzzzzzzz;GOT  BLUE BERRIES

PLEASE!

Need your blueberry pie recipe... I want to make it like yours...Please?

LOL  Ohh well they never last long.

When it comes to pies, I use a basic recipe and tweak.  Here it is!

Crust:
2 1/4 cups sifted flour
1/2 tsp. salt
1 cup shortening (I use about 1 1/4 cup)
6 tbsp. ice water

Mix flour and salt and cut shortening in with a pastry cutter (you can use forks if you don't have one)  until you have pea sized crumbs.  Add water gradually, a tbsp at a time and toss in until you have a workable dough.  Do not overmix!  Too much water will make it pasty and too little will make it too crumbly.  Divide in half.  *Roll half out and place over pie pan.  Roll second half and cut into even strips about 3/4" wide and set aside.

Filling:
4 - 5 cups blueberries, washed and stemmed
1 cup cane sugar
5 tbsp flour
1/8 tsp salt
1 1/2 tbsp fresh lemon juice

Mix all ingredients and pour into pastry shell

Weave strips from center to edges, trim and crimp.  Brush crust and edges with lightly beaten egg and lightly sprinkle sugar over top.  Bake in very hot oven (450) for 15 minutes, reduce to 350 and bake 20 to 30 minutes more, until crust is golden and blueberries are bubbling.

*I work pie dough between sheets of waxed paper, remove one sheet, place raw dough side into pie pan and tear remaining waxed paper away.  ENJOY!

Gsdt

Do you make apple pies? My favorite.

Blueberries are particularly useful in smoothies.
The nice purple color covers up all the green things that six year olds refuse to consume.