Do you ever think that you are trapped in some twisted seasonal life pattern? Like you have your lucky months and then your undeniably unlucky months lining up each and every year? I do.
Earlier this week I started feeling heavy hearted about all of the unintentional change that seems to be occurring in my life (friendships fading, work contracts coming to an end, kids growing up far too fast). I was out for a walk, the sun was shining, a cool breeze hit my face and suddenly it all felt too familiar. I realized that I felt the same sadness last September, and the one before that, and the one before that. I think it is possible that every major disappointment or disagreement I’ve experienced has occurred in the months of August and September. (We’re not talking stub-your-toe-disappointment here, like, the real life-altering stuff.) Is it possible that I am stuck in some sort of cosmic yearly pattern??
The plot thickened as I began to work out a timeline: summer = ugh. Ugh aftermath carries into fall; winter is awesome – especially February when every major milestone in my life seems to happen; I’m riding high through spring, until June when I return to the tradition of ugh. The pattern is too repetitive to ignore, but now that I know what I’m dealing with I think I can work within it.
I’ll accept my seasonal fate, lie low, work hard, and survive the next month by avoiding the masses as best I can, focusing on the things that make me happy: such as pie. 🙂 No matter how down the world has you, you just can’t help to feel great when pulling a homemade pie creation from the oven. Bake a pie, fall in love with yourself again.
A Simple Blueberry Pie
Serves 8, possibly 1 if you’re really feeling the weight of the world.
Inspired by Food.com
- 2 pints blueberries ( 4 cups)
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 3 tablespoons water
- 1 teaspoon lemon rind, grated
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons unsalted butter
- 1 farm-fresh egg, well beaten with
- 1 pinch salt, for egg washing top of pie
- 2 tablespoons sugar, for top of pie
- 2 individual pie crusts (I used Pillsbury Ready-Made Pie Crust)
- Combine 1 cup berries with 3/4 cup sugar in pan.
- Simmer on low heat until sugar is melted and mixture is very liquid; about 5 minutes.
- Combine cornstarch and water in bowl.
- Add to pan with blueberries.
- Cook over medium heat until mixture comes to full boil and is clear and thick.
- Pour hot mixture into large bowl.Cool until warm.
- Fold in remaining 3 cups of blueberries, lemon rind, cinnamon,nutmeg and butter.
- Let cool before adding to pie crust.
- Add top crust and brush with egg wash, sprinkle with sugar.
- Preheat oven to 400°F but reduce heat to 375°F when you put pie in oven. Bake about 40 minutes. Check pie halfway through baking; cover edges with a strip of foil if edges are getting too brown.
Note: This technique works for any delicate fruit such as raspberries or strawberries.
Adding nutmeg, cinnammon and lemon zest to the filling creates a flavour very similar to a classic mincemeat pie. Similar flavour, very different texture using soft and delicate blueberries rather than tough and chewy raisin. Personally, I LOVE mincemeat pie but if you’re looking for something less festive and more fruity, skip the nutmeg and half the amount of cinnamon.
Alright, Universe, bring on those smells of cinnamon, nutmeg and pumpkin spice! Let’s make the most of this autumn season and get me to the new year smiling. Enjoy your pie! xoAdd to favorites