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This summer DD and I have been baking pies. One year at Thanksgiving, she wanted to bake a BTD compliant pumpkin pie. We ground walnuts and used them for a pat in crust – sort of like a graham cracker pat in crust. The pie was delicious. Why we didn’t pursue pie, I don’t know, but we let the idea drop.
This spring we baked an apple pie. We used walnuts for a crust again. We put a layer of thinly sliced apples, then a sprinkle of cinnamon a drizzle of ghee, and a squirt of honey. Then another layer the same way until the apples were higher than the crust. We baked it at 350 degrees until it was bubbly and the apples were soft. Oh, it was delicious.
Now we are enjoying pie quite often. A friend from high school who is celiac, came for lunch last week. I assured her that a preparing a meal without wheat or gluten was no problem for me. DD and I baked an apple pie. We warned my friend and her husband that it wasn’t very sweet. She said, “I haven’t had pie in years, so I’ve forgotten how sweet it’s supposed to be. This is delicious.”
Our nephew and his family came last weekend to enjoy the Hill Country lakes and rivers. We baked a blueberry pie for Father’s Day. We stirred ¼ cup of honey and a teaspoon of vanilla into two packages of frozen blueberries. We baked them in the walnut crust. I bought vanilla ice cream so that those who were used to a sweeter dessert wouldn’t feel that our pie was too bland. No ice cream for DD and me. We found every bite to be delicious just as it came out of the oven.
Peaches are sweet and inexpensive right now, so I think our next pie will be peach. Then, perhaps cherry. When the ingredients are so healthy and beneficial, why not enjoy pie more often?
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