Pie

Autumn is for pies. OK, I guess specifically Thanksgiving seems to be for pies, but seeing it was Thanksgiving in Canada this week, I figure this pie counts. This Browned Butter Vanilla Bean Blueberry Pie is overly decadent. Browned butter lends a luscious, nutty taste. The vanilla bean, that rich undertone. The blueberries — have to be the small, tart, wild Maine variety — are sweet but tart. I made the exact same tart back in the summer, when fresh blueberries were at their peak, but made a follow up pie with frozen Maine blueberries and the result was equally as delicious.

It may not be apple pie season yet for some people, but it has turned to autumn, I did just recently go apple picking and what the heck, I was in the mood. So I came up with this unusual pie with tiny crab apples, cranberries from the freezer and honey. Great, rustic combination. It is a little on the tart side, even though the crab apples were of the sweet variety and the honey but the cranberries tarted it up some. Might be a good Thanksgiving Pie so bookmark for later if you are so inclined.

My mom really likes apricots and the season is so short that I decided to make this little tart this weekend. The difference between this tart and some of my others is that I found, and sprinkled on, some saffron sugar. It’s got a lovely and unique sweet flavor and adds just a little bit of a golden color to the streusel. If you can’t find saffron sugar, turbinado would also work to add a level of richness.

Here is a challenge for Y’all….. I am certain that even if you have zero baking skills, that you can make this dessert and you’re friends will be impressed. No, really! This Raspberry Lemon Cream Tart involves no actual baking (well, ok, my version, I made the crust, but it can be make with a Keebler “Ready Crust”. If you can stir ingredients a few things together, you can make this. You could also make it with blackberries, or blueberries, or currants.