Blueberry Pie

This is a pretty standard Blueberry Pie recipe, but of course I had to complicate it a little bit. I had never made a lattice pie prior to this and was determined to try it. The only problem was... I only had one crust to work with!

I started by tracing the bottom of the pie pan into the unbaked crust. Instead of having a full crust on the bottom of the pie, I just had enough to cover the bottommost circle.

Then I made the filling for the pie. By some miracle from God, I had exactly four cups of frozen blueberries in my freezer! Amazing!  I zested a lemon, squeezed its juicy goodness in there, and added flour and sugar. I love the way the blueberry juice made everything sort of hazy pink once combined.

Then it was time to assemble the lattice!  Using the remaining pie crust, I rolled it out and sliced thin lines. I used to study my mom's Betty Crocker cookbook as a little girl, and I as I worked, I could see the black and white photo instructions for making a lattice pie crust in my mind. I think it turned out just right, especially for my first time!

And how did it taste!? Pretty darn spectacular. I especially loved the lemon zest. I think blueberry and lemon and lattice are a match made in heaven!

Apple Custard Pie

Apple Custard Pie was a simple pie to make. I used a frozen pie crust because I truly despise making crust and I rarely eat it. The pie filling is the good stuff!

The filling for this pie consisted of thinly sliced Granny Smith apples. I artfully arranged them, then poured the custard over the top. The custard was eggs, yogurt, vanilla, cinnamon, brown sugar, and a little salt. The pie browned nicely in the oven. Next time I will slice the apples even thinner, as they were still a bit firm after baking. Overall, the pie was very nice. Not too sweet with lots of cinnamon.

I appreciated the way this pie sliced up. I hate when the filling spills out! The apples and custard held together nicely.