Tomato and Onion Pie

There is nothing better than tomatoes.  I love walking to the garden and picking a sun-kissed tomato off the vine, sprinkle it with a little salt and bite into it, tasting the acidic sweetness and feel the juices run down my chin.  Or, I slice them and place them between two pieces of bread with gobs of mayonnaise.  I purée them into sauce or bake them into a dessert tart tatin.  There are just so many ways to enjoy ripe tomatoes.

And now we have tomato pie.

I remember a few years ago at a girls’ night having my first taste of a tomato pie.  A friend had brought it and I’m ashamed (or happy?)  to say I went back for seconds and wanted thirds, it was that good.  After that night I never really thought of it again unless I’d see a recipe about it.  I would rip it out of the magazine and add it to the stack of “someday I’m going to make this” pile.

This year was different.  From the moment we planted the garden, I decided I was going to make a tomato pie.  Of course every time I thought about it we were eating something else or not at home.  Finally however, last weekend I put my foot down and I made ” The Pie.”

It was like the sun had risen, the stars came out and fireworks lit up the sky.  I don’t think a word was spoken between us because we were just too busy eating.  In fact with my son and husband at the helm, leftovers didn’t exist since the entire pie had been eaten.  This definitely is one of those recipes that you will make over and over and always get rave reviews on.

So, while you’re standing in your garden and feeling the warmth of the sun,  tomato juices running down your chin and staining your shirt, remember to save yourself a few of those tomatoes so you can make a Tomato Pie.  It will be well worth the sacrifice.

Blueberry Pie Parfaits with White Chocolate Cream

Do you remember when you were younger and you would go blueberry picking?  I do.  Half the blueberries would be in the bucket and the other half in my mouth.  My shirt and fingers would be blue with the juice, but it was something I looked forward to every summer when they were ripe.  Now I just go to my back yard where I have two little starter bushes.  My only problem is I have to race the dog to see who gets there first!

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With blueberry season its natural to want to make blueberry pies.  I love a good pie but it is a little basic at times.  Imagine how pleased I was when I looked through a “Fine Cooking” magazine and discovered this blueberry pie parfait!  I had to give it a try…and taste!

This recipe had a white chocolate whipped cream and it was a welcome addition.  It lightened up the dessert without taking away from the blueberry pie flavor I expected and the white chocolate added a rich undertone.  The buttery almond-thyme streusel added more of a textural crunch than would a standard pie crust, which I really loved.  For me, this dessert was a huge winner on the flavor thermometer.

What I also liked about this is that if you’re tasting as you go along with the recipe, you can change it up to make it more to your personal liking.  A little more white chocolate in the whipped cream,  an extra squeeze of lemon into the blueberry or another shake of cinnamon into the streusel.

I’ve made these several times since my discovery of the recipe and it always gets rave reviews.  A few nights ago, we had been invited over to a friend’s home for dinner and I wanted to bring this but wasn’t sure about the trip.   It was easily solved when I used jelly canning jars, topped them with a lid and no spill! And I got extra points for presentation.

So enjoy your summer and bring some tasty fun to your family and friends.  They will love you for it!

Mini Blueberry Pies

I’ve never made pie crust.  Ever.  I was the girl who would buy it in the grocery store, unroll it and bake.   My mom always made good pie crust.  Everyone loved her pies because the crust was always good and flakey. I just never learned.

I don’t know what made me decide to try it after all these years but I thought I finally would.  I wanted to make these little mini pies that looked so cute….but I needed to learn crust in order to do so.  Crust was my nemesis.

I thought I was going to lose this challenge.  It was almost an epic fail.   However, to my surprise, mixing the crust turned out to be the easy part.  It went together so effortlessly and it appeared to turn out as the instructions directed.  However, when I went to roll it out, it was like the crust was fighting back.  It was sticking to everything!  The cutting board, the granite, the rolling-pin, my hands…!Perhaps I was afraid to use too much flour or perhaps it didn’t go together as well as I thought….  whatever the reason, it got to the point I wanted to trash everything and quit.  I almost cried.

I’m so glad I didn’t.

This being my first time in making the crust, it wasn’t pretty.  I really thought it was going to taste like a big handful of flour. But it didn’t. The texture and the flavor were just like I had hoped.  Flakey and light, not tough and thick like I expected.   I know I have a lot more to learn with making a perfect crust, but in the end I’m glad I challenged myself.   Perhaps it was a little difficult, but certainly not as hard or as scary as I thought it was going to be.

What did I learn from this?  Don’t be afraid to use flour, and don’t give up.  It might not turn out exactly like you had hoped but nothing ever does the first time.  Practice makes perfect and I hope there will be a lot more practice with this recipe.  I loved it and everyone else did too.

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