Blueberry Pie

OK so really this recipe is all about the crust!  You can however add any canned fruit filling you prefer or you can add 4 cups of fresh fruit of choice to a sauce pan add 1 cup of water, 1/4 cup of sugar.  Simmer for 30 minutes or until sugar and water has reduced.  The sugar can be optional depending on how sweet your fruit is to start off with.  Some depending if they are out of season are usually not as sweet as they can be if they were in season.  I did a little canned with some fresh just so I could have a fuller pie and my frozen blueberry stash wasn't enough to make me happy!  

Pie Crust

Combine until resembles sand like texture:

1 1/4 cup shortening

3 1/2 cups AP flour

1 tsp salt

In a small bowl mix 2 egg yolks with 2 TB vinegar or lemon juice and add to the flour and shortening mixture.  

The acid in the crust recipe helps stop the gluten from forming and making the dough tough.  

Once combined add up to 5 TB of ice water depending on how tacky you want your dough.  place in the refrigerator for 15-30 minutes before using. 

Like I said earlier my filling is 1 can of blueberry filling plus 2 cups of frozen blueberries.  I also add 1/4 cup of sugar and 1 TB of cinnamon to them.  If you haven't had blueberries and cinnamon you have got to try this combo its delicious!

Since this is not a how to roll out pie dough blog I am not showing those pictures!  Just make sure after refrigerating your crust you divide into two pieces and use one to fill the bottom.  Once in the pan you will have excess dough.  To get rid of it easily I just roll mine down to make the lip of the crust.

I then do a simple lattice by laying them on top of each other.  No over this under that stuff on this one! Brush with milk and sprinkle with more cinnamon sugar. 

  Bake at 350 degrees for 40 minutes or until crust is golden brown.

This crust is light, tender and you will want more than one piece.  With the holidays coming up it is the perfect time to make the effort to make something to take to the dinner table!

Devils Food Cake With Seven Minute Icing

Devils Food Cake with Seven Minute 

Icing

Cake

3 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/4 teaspoon salt

3/4 cup oil

2 cups firmly packed light brown sugar

4 large egg yolks, at room temperature

8 ounces unsweetened chocolate, melted over double boiler

2 1/2 cups whole milk

2 teaspoons vanilla extract

Directions

To make the cake

Preheat oven to 350°F
Prepare a baking dish for the cake.  I used just a regular baking dish I am going with how my Nanny use to serve it.

In a small bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar and beat until fluffy, about 3 minutes.

In a separate small bowl, beat the egg yolks until thick and lemon-colored, about 2 minutes. Add the beaten yolks to the butter mixture and beat well. Add the chocolate, mixing until well incorporated. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Icing

4 egg whites

2 cups sugar

1/2 cup cold water

2 TB light corn syrup

1/4 tsp salt

1 tsp vanilla extract

Combine the egg whites, sugar, water, syrup, and salt in the top of a double boiler and place over boiling water. 

Just beginning the Seven Minute Icing

On the high speed with your electric mixer, beat for 6 minutes, or until the icing stands up in soft peaks.

3 minutes 

Remove from the heat, add the vanilla, and beat another minute. 

7 minutes

My Nanny, my Dads Mom use to make this for his birthday every year.  Well as time goes by things begin to fade away but memories are still there.  Although my Nanny may not remember making this cake, my Dad does.  For his 54th birthday this last week I made it for him.  It doesn't hold a candle to hers but its the thought that counts right?  The cake recipe I did some adjusting to but the icing was perfection.  

Dads birthday cake.  Not everything has to be so commercialized in appearance.

My mom always tells stories around the holidays when lots of pies are being made how my great Aunt Sylvie use to make mile high meringue for her pies.  That too is something I haven't conquered but since I had the stability with the icing I piled it high on the birthday cake.  You can always scrap it off but what do you do when you don't have enough?!  I love icing so the 1 part icing to 1 part cake suited me very well!