My husband has a friend who goes by the name Louis aka Lou. Lou has a very special talent. He can cook. I don't mean he can make all the normal man meals and such, I mean he can really cook! Lou just happens to be the Executive Chef at the Bar Harbor Inn Oceanfront Resort in Bar Harbor, Maine. Lou gave my husband and I a copy of his cookbook, The Bar Harbor Inn Recipe Collection, after I had my husband ask him for a cheesecake recipe that I had seen on their Facebook page. This cookbook can be bought at The Bar Harbor Inn Gift Shop.
I have tried several recipes in the book and although they turn out yummy, they don't look like the pictures in the book! I'm good at baking and cooking but I'm lost at presentation!
On page 35, the Maine Blueberry Pie is the one to try first! YUMMMMM! I added a bit of homemade vanilla whipped topping and I thought my tastebuds had exploded and died! The pie was gone bore I could take a picture and I'm not going to show you the blueberry stain on my shirt because that's embarrassing! But I will share this recipe with you here, on my blog! Think of it as my Holiday Gift to my readers from Debra of Debras Random Rambles. Enjoy!
Maine Blueberry Pie
2 c. flour 1/2 tsp salt
1/4 c. shortening 1/4 c. cinnamon sugar
1/2 c. butter
Sift together flour and salt. Mix in butter and shortening and sugar. Add just enough ice water to hold the dough together. Form into a ball, cover and chill for about an hour. Roll dough to fit a deep dish pie pan.
2 1/2 quarts Maine Blueberries 3 tblsp Flour
1 c. sugar 6 tblsp butter
1 egg yolk zest and juice from one lemon
Pour blueberries into prepared Pie Crust. Sprinkle with flour and sugar then dot with the butter. Roll out the top crust and flute. Brush crust with egg yolk and sprinkle with sugar.
Bake at 450 F for 19 min and then lower to 350 F and bake until golden brown.
Serve with Vanilla Ice Cream or Whipped Topping of your choice.
That's it! Simple and very yummy!!!
That sounds so good. Love blueberries.ReplyDelete
Sounds amazing! I think simple and fresh is always the key to a fantastic recipe.ReplyDelete