Brielle's Avalon

My roommate made fruit salad for the potluck at his weekly gaming thing. It was well received but he brought home enough for 2 pies, so I stopped at the store for pie crusts on the way home from my dentist appointment and got to work on the 1st one.

There isn’t really a recipe, but I used:

2 deep dish frozen pie crusts,

a bunch of fruit salad (apple, blueberries, raspberries and blackberries). Any other fruit would be yummy, too, whatever fruits you happen to like or that are in season.

sugar

cider

corn starch

1 egg

vanilla

I let one pie crust thaw so I could work it as the top crust. Since it isn’t as malleable as home-made I just used a cookie cutter to make holes instead of trying to weave a lattice tip. Get creative, play with your food, it’s fun! I also took the thick edges of the crust off to make it easier to handle.

I put half the fruit in a container and stuck it in the fridge for later, then I put about 1/4c sugar on the fruit and mixed well.

Add sugar. I used 1/4c this time, you can use more or less if you like. Brown sugar could be nice, too.

Adding a slurry should make the juices thicken up when the pie bakes. A spoonful or so of cornstarch in water, juice or wine should work. I used apple cider this time.

Mix well, add vanilla or almond extract if you like, then pour into a deep dish pie crust. Of course this is store-bought, but if you happen to have made your own crust that’s more better.

Scramble an egg in a bowl with a little water and paint the edge of the crust with it. this will help adhere the top crust to the bottom crust.

Put the top crust on the bottom crust and pinch the edges together.

Paint the top crust with the egg wash

and sprinkle with sugar granulated is fine, demerara sugar is nice, too. You could even use coloured sugar if you like.

Bake at 350 for 45 minutes to an hour. Check after 30 minutes and every 10 minutes after that.

Put the cut out parts and edges in the left over pie tin and dab with butter,

sprinkle with spices like cinnamon, clove, nutmeg, ginger…

then sprinkle on some sugar before popping it in the oven for about 10 minutes with the pie.

While that’s baking put stuff in the dishwasher and scramble the egg in the new little cast iron skillet you got for Christmas. Have it for a snack or feed it to the chickens or the dog. Critters deserve treats, too.

When the scraps are done wait for them to cool enough before soaking so you don’t burn your mouth.

When the pie is done you should wait for it to cool before you cut into it, too. Not just because it’s hot and you’ll get burned but you want the juices to firm up a bit, too.

Have a slice plain or with a dollop of whipped cream. Hand whipped is divine but if you’re in a hurry to finish writing your blog post so you can get to bed a spritz from the canned kind of whipped cream is still yummy. It’s good with tea, milk, coffee, cocoa and it’s good for breakfast, too, with or without whipped cream.