I love pie. I mean, like, really love pie. When I got married, we had wedding pie. See? I really love pie.
I'd been looking for an excuse to make summer pie, and when our friends decided to have us over for a cookout I jumped at the opportunity to bring a pie. Especially since my mom had just delivered some fresh Ohio peaches. Mmmm...
Supplementing the Ohio peaches with Pennsylvania peaches and Michigan blueberries, I made my first non-apple, pumpkin, or pecan pie. And man, is it good. I know because I completed Operation: Late Night Pie Delivery to my mom just a while ago, and of course we had to have a piece.
I started with a peach pie recipe and added blueberries (4 cups peaches, 1 cup blueberries).
Then I made my crust, and added a little ceylon cinnamon because I <3 Penzey's and was feeling saucy.
In goes the filling (not pictured: pats of butter).
My first lattice crust! It was exhilarating.
Baked and cooling. The second pie was hilariously hastily made, but after tasting it I assure you it is scrumptious. (Do people still use that word? "Scrumptious?")
Guess how much butter is in this pie? (Hint: It's 14 tablespoons.)