Desserts

(No, no flowers were used in the making of this pie. I just think the end result looks like a flower)

If I’m making pies in this Thanksgiving season, I might as well make two so two posts right after each other on the topic of pie. This time, blueberry that looks like a flower (ok, to me at least!). Blueberries make a notoriously runny pie if you don’t add corn starch to firm it up a bit. Alternatively, you can add Clear Gel (a pie thickener) or tapioca. If all else fails, add flour, but that will still make a fairly runny pie. If you don’t like a little messy, this pie is seriously delicious!

Well it’s Thanksgiving Week in the US this week, so we all know that means Turkey, stuffing and PIE!. I will actually be flying to Germany on that day (I often am, to be honest), but that doesn’t mean that I didn’t take the time to make a couple of pies in the lead up to the big event. This is a basic lattice top apple pie, covered in a hearty layer of crunchy, course sugar. I like the extra crunch to contrast the soft apple filling. Can’t find Pink Lady apples? Substitute Honey Crisp (my fave!) or in a pinch granny smiths!

Yes, more plums. Like I said, I absolutely love them, and while the season is so short, I try to maximize the fresh ones. The last cake used Mirabelle plums, this time, Italian Prune Plums, aka Damson plums. This is more of a batter cake too, so easy to get together in about an hour. Delicious!