Summer doesn’t feel like summer without a little Midwest stirred up into it. I need a couple rainstorms, some humid air hair frizz, a porch swing, and some pie.
Life has been on excitement overdrive lately, and while I’m loving it, it’s also really nice to slow down a little. I’m sleeping in, making pancakes, reading books, baking with my mom. It’s what I wanted and I needed.
I’m going crazy over the corresponding colors going on here. My mom picked about a million blueberries and froze them so she’s forever ready for pancakes and muffins and pie. This, combined with the amount of beer my dad has in the basement, is why I would like to be nowhere else in case of a tornado or winter storm or really any sort of precipitation.
Do you have a summer food? Is it corn dogs from the State Fair or a huge swirly ice cream cone from the Santa Monica Pier? Tell me what it is and then go eat it. Summertime: we’re in it!
summer fruit pie
adapted from smitten kitchen
for one double pie crust:
2 and 1/2 cups all purpose flour
1 Tablespoon sugar
1 teaspoon salt
2 sticks very cold butter
3/4 cup ice water
milk & sugar in the raw for topping
for the fruit:
4 cups berries or sliced stone fruit
3/4 cup sugar
1/4 cup flour
1/4 teaspoon cinnamon
2 teaspoons fresh lemon juice
2 Tablespoons butter
Combine flour, sugar, salt in a bowl. Slice the butter into one-inch cubes and toss into the bowl. Using a pastry cutter or fork, work the butter into the flour until you have pea-sized cubes. Drizzle 1/2 cup ice water into the dough and gather with a rubber spatula. Knead a little with your hands to bring the dough together, adding up to another 1/4 cup of water if necessary. Roll into a ball, wrap in plastic wrap, and let chill in the refrigerator for 1-2 hours.
Preheat oven to 425. For the fruit, combine berries or stone fruit, sugar, flour, cinnamon, and lemon juice. Roll out your pie crust, place in the pie dish, and pour in your fruit mixture. Top with a few pats of butter before laying on the top crust. If you’re not making a lattice crust, make sure to cut some pretty slits into the crust. Brush with milk and sprinkle with a little sugar before popping into the oven for 35-45 minutes. Let cool slightly before serving.