This past week I shared a pie with some of my best friends in the whole world.

Even though it’s been more than ten years since I graduated from college, I still get the “Are you in school? What are you studying?” question, and on occasion, “I’ll just need to see your ID.” I guess that’s not a bad thing, but my college days are starting to feel like they happened a long time ago. Like all of you, I’m sure, those days come with some GREAT memories, and I’m pretty positive that I hit the jackpot when it comes to the friends that I made in college. Beth and I met when we were like twelve years old, but Karen is one of those friends I made at Mizzou, and she ended up marrying my brother. Score!

It’s true, or at least it is true for me, that the bonds that you make with people during this stage of life will last forever. I guess living together, experiencing the same things, and transitioning into adulthood together will do that. A few days ago some of my (and Karen’s) former roommates from college came in for a little reunion. We are scattered all over the world now, literally, and this doesn’t happen very often, so it was a real treat for all of us! I love that when we get together we don’t miss a beat, and even though our lives are a lot different now than they were, it’s like nothing has changed.

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Apple Blueberry Pie

Ingredients:

Recipe for a 9 inch double crust pie 
3 apples, peeled, cored, and cut into slices
2 cups blueberries
1 tbsp lemon juice
3/4 cup natural cane sugar, plus 1 tablespoon
2 tbsp unbleached all-purpose flour
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1 egg, lightly beaten

Directions:

Mix up the dough for the crust. Divide it in half and shape each half into a disk. Wrap separately in plastic wrap and refrigerate at least an hour.

Preheat the oven to 500º and position the rack to the lowest part of the oven. Place a rimmed baking sheet on the rack so it can preheat. Remove one of the doughs from the refrigerator and let stand until malleable. Roll the dough on a floured surface to a 12 inch circle. Transfer the flat dough to a pie plate. Gently ease the dough into the plate corners and place in the refrigerator.

For the filling, toss the fruit with the lemon juice. In a bowl, combine the sugar, flour, salt, and spices. Toss the sugar mixture with the fruit and turn the whole mixture into the chilled pie crust. It will mound up a little in the center.

Roll out the second disk of dough to a 12 inch circle. Transfer it to the top of the fruit mixture and trim the top and bottom crusts to 1/2 inch beyond the edge of the plate. Crimp edges together however you’d like so that the two crusts seal. Cut four slits in the top (or use cookie cutters to create something way more cute) to vent and brush the entire crust with the beaten egg. Sprinkle with the tablespoon of sugar.

Place the pie on the baking sheet and reduce the temperature to 425º. Bake until the top is golden, about 25 minutes. Rotate the pie and reduce the temperature to 375º. Continue baking until the crust is deep golden brown and yummy fruit juices start bubbling, about 30 minutes more. Let cool to room temperature before slicing.

:: Carrie ::