Fresh Blueberry Pie

The BC blueberry crop has stretched into September, reminding us that summer isn't over just yet. This pie is easy to throw together and tastes great topped with a healthy dollop of whipped cream.


1 9-inch pie crust, baked and cooled (a graham cracker crust also works well with this pie)
4 cups fresh blueberries, separated (2 cups + 2 cups)
1 cup water
juice of 1 lemon
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 Tablespoon butter


Place 2 cups blueberries in bottom of pre-baked pie crust.

Mix remaining 2 cups blueberries with water and lemon juice in medium-sized saucepan. Bring to a boil over medium-high heat. Boil gently, adjusting heat as needed, stirring occasionally, 3 - 5 minutes, until berries burst.

Mix sugar, cornstarch, cinnamon, and salt together in small bowl.

Add sugar mixture to cooked blueberry mixture, lower heat to medium-low, and cook, stirring constantly, until thick and translucent (just a minute or two).

Remove from heat and stir in butter until it melts.

Pour mixture gently over fresh berries in pie crust. Chill until set.



Apple Pie with Crumbly Cheese Topping

My mom has been making this pie since before I was born. My sisters and I all have recipe cards that say "Jay's Apple Pie" (Jay being my mom's oldest friend) but yesterday my mom blew all our minds by telling us the recipe originally came from the Lazy Gourmet (which Google tells me is a Vancouver catering company.) So I don't know. I don't know where the recipe came from. I don't know who to give credit to. It's the best apple pie, though, so I need to share.

I'm not a huge fan of making pastry. I don't have a special pastry recipe. I use the recipe on the Crisco box if I don't just buy pre-made pie shells. This recipe makes enough to fill two 9-inch unbaked pie shells (or one 9-inch and two 6-inch shells.)

Preheat oven to 400F.

Filling Ingredients

10 - 12 apples, peeled and thinly sliced (I use Braeburns because they don't get too juicy when they're cooked and I find they generally have a nicely balanced sweet/tart flavour.)
zest of 2 lemons
2 cups white sugar
4 heaped Tablespoons white flour
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon salt

Mix all of your filling ingredients together until the juice from the apples make the dry bits stick to the apple bits.

Topping Ingredients

1/2 cup melted butter
1 cup white flour
1/2 cup white sugar
1/4 teaspoon salt
1 generous cup of aged cheddar, grated with your smallest cheese grater

Mix all of your topping ingredients together until the butter is incorporated and it's nice and crumbly. Spread evenly over the apples.

Bake for 40 minutes until your apples are nice and mushy (if you use Granny Smiths you'll need to increase the time.)

Serve with whipped cream or vanilla ice cream but don't fight over which is the right way. Both can be right. Whipped cream can be righter than vanilla ice cream though.

Pro tip: bake your pies on a cookie sheet because the juice always spills over the edge of the pie plate, even if you don't fill your shells that full.

Please note the absence of a cookie sheet under my pies. I am full of regret. 

Please note the absence of a cookie sheet under my pies. I am full of regret.