Baby Don’t You Cry, Gonna Make a Pie

Posted by beth on July 21, 2009

I’ve just made this pie (thanks, L*Joy!!), which is now cooling on the table, and a variation of it that is currently in the oven. We’ll see how they both go. I’ve no doubt that the recipe is good, but in the first one, I was slightly confused and only used half the prescribed amount of almond butter. And in the second one, I forgot the dash of salt, and I didn’t have enough blueberries for a whole one, so I chopped up three apples to add to the mix.

Katherine put the apples in a baggie with some lemon juice, maple syrup and apple pie spice (cinnamon and nutmeg), and we let them sit in there for a little while. Then I added them to the blueberries just before I removed them from heat and put them in the crust. So we’ll see how that goes.

I’m taking the blueberry one to a potluck in about an hour, so keep your fingers crossed that it tastes ok (I’ll let you know). And as soon as I take that other one out and let it cool for a second, I’ll give it a little taste test. Stay tuned…

And in the meantime, I have felt very Waitress-y all afternoon baking these pies, and I’ve decided, following this experience and a retirement conversation Adam and I had yesterday, that when I retire, I want to bake a lot. A LOT. I want to bake good things and weird things and experimental things. I might even make a recipe book if I come up with enough things that don’t suck. I just want to be that sort of cooky old woman whose house always smells like baking, and who always has a little somethin’ for the neighborhood kids to “steal” off her windowsill.

And also, I want to kayak if my hips are still up to the challenge. And take Salsa dancing lessons. And ride a bike through China.

Ok. Pie #2 is out of the oven and about to enter my mouth in 3..2..1..

Oh sweet success and jubilation, that is some good pie. The pinch of salt in the crust definitely would have helped, and the flavor of the crust just takes a little getting used to because there’s no butter in it, but it’s really good. Feel free to come over and have a slice, but bring your own vanilla ice cream.