{delightful} rustic blackberry almond pie

by now you know I am a pie fan and I adore blackberries. Is it that darn color again (like eggplant?) I don't know. When blackberries are fresh I just love the way they pop in your mouth. Like each individual bubble bursts. They are sweet and luscious. I love the hints of blackberry in wine, the sweetness in jam, and the color ooooh - all the time. They are just beautiful!

This rustic pie is a fun way to wrap up your favorite fruit. Here I combined the blackberries with some almond paste just to see what happened. It was great! Enjoy some pie this weekend!

rustic blackberry almond pie by ann west

1 round flaky pie dough (from dollop here).

1 tube almond paste

3 cups fresh blackberries

1/2 cup sugar

squeeze of lemon

2 tbls butter - melted

Toss your berries, sugar, lemon and butter and set aside. Roll your almond paste between two sheets of wax paper into a thin round.

Roll your pie dough out into a large circle. Place the almond paste in the center. ( you may need to cut it down a bit). Mound the berries in the center of the almond paste (which is on top of the dough). Fold the edges one by one until your pie is partially covered. Sprinkle with sugar. Bake in a 375 degree over for 35- 45 minutes.

enjoy!

{delightful} classic apple pie

Pie!

It is my all time favorite. Nothing comes close to a good classic pie. Peach, apple, pumpkin, chocolate cream, lemon meregne, ruhbarb, cherry, dutch .... all of them, fabulous, warm and comforting.

I have often thought about not only why I like to eat pie ... but also why I enjoy making pie so much. It is an experience everytime. I think it goes back to the deep routes of pie making. I can only imagine all of the women in the past that have made pie: grandmothers, mothers, town bakers, cooks for families, so many talented and generous women. These endless generations of women taking time to create something with their hands, with love. It's a common thread, a instinct, a female right so to speak. Having that link to the past is a wonderful feeling! There is also something about the simplicity of the ingredients and the amazing satisfaction of the results. Endless fillings and endless possibilities.

Here is a classic apple pie recipe. It is one of the first pies I ever made. So tap into your past, your mother, grandmother or just the feel of all the women that have come before us rolling, stirring and creating this food of splendor and enjoy!

classic apple pie by ann west

for the crust see flaky pie crust here at dollop!

filling:

8 tart apples, cored, peeled and sliced. (I like a variety of slices widths. Some will stay

crunchy and some will get soft. I think it is a key to the perfect pie)

1/2 stick of butter melted

3/4 to 1 cup sugar

3 tbls corn starch

1/2 tsp cinnamon

zest of 1/2 lemon or a squeeze of fresh lemon juice

2 tsp vanilla

pinch of salt

Mix the ingredients together and let sit for 10 minutes. Fill your pie. Sprinkle a little sugar on top and cook at 350 degree oven for about an hour. Let cool.

ps. If you have never seen the movie "Waitress" rent it and get ready to be inspired. She makes a pie for every emotion of life. It is a cute movie!

* also check out amy's recipe for pumpkin pie - it is fabulous!

{delightful} two pumpkin pies

photo by amy twomey

Every single time I make a pie I want two. One to bring a neighbor or a dinner host. Tonight we are going to a friends house for dinner, and what better way then to arrive with a pumpkin pie in hand. I found the best gluten free pie crust pre-made in Whole Food's gf freezer section. It is amazing and they sell the pie crusts as a pair. So this recipe is for two pumpkin pies, one for you and one for a friend. Something to get us all in the Halloween spirit.

two pumpkin pies by amy twomey

ingredients

2 15 oz cans of pumpkin(I like the organic one)

1 1/2 t. ground cinnamon

1 t. sea salt

1 t. ground nutmeg

1/2 t. ground ginger

1/2 t. ground cloves

2 14 oz cans sweetened condensed milk

3 eggs

1/2 c. brown sugar give or take

mix all of the above well and pour evenly into two pie crusts. Put in a pre-heated over at 450 for 15 min and then 350 for an additional 35 and the last 5-10 min add crumbles of sprinkled brown sugar. Remove and let cool and serve.