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Everyone Loves Pie {Week 38}

peachblueberrypie

We were talking the other day at our weekly staff meeting about our growth, as a company, over the past year. It’s a little bit mind-boggling to me. At this time last year, it was just the three of us. Beth, Karen and me. We had a few helpers here and there, mostly family members who didn’t mind folding cards and stuffing them into plastic sleeves every now and then. Our wholesale business was getting a good foothold, and our products were being sold in about 150 stores nationwide. Fast forward to this year and It’s not only the three of us, but we also have two other full-time employees, Zach and Haley, about seven other employees who come in two to three days a week, on a regular basis, and a little army of people that we can call in to help with packaging when we need them. In addition to the growth in our workforce, there is now OVER 700 stores that carry our line! Isn’t that crazy?! I know.

Out of all of those stores, there will always be one that has a real special place in our hearts. Poppy was one of the first stores to carry our products, and they are right here in our hometown of Columbia, MO. Liz and the girls at Poppy have been nothing but awesome to us. We LOVE that we can just stop in there at any time to drop off 1canoe2 goodies, to talk business, or just to say hello. It has been a fantastic partnership for both of us, but they have also become great friends! This past week I stopped by the shop on my way to the barn to deliver them a pie – a peach blueberry pie. And, I didn’t know it, but it was also Kim’s birthday! Perfect timing. It was meant to be.

To Liz, Lily, Kim, and the whole Poppy staff…Thank you! We love that you are our hometown store!

* We feel really lucky, and humbled, that there are so many stores, and store owners, who want to sell our products, and we appreciate them all so much. If you are one of those shop owners, thank you! If I could bake you all a pie, I would, but I just don’t think that’s possible!

** If you are wondering if you can find 1canoe2 in a store near you, go right up to the top of this page and click on the STORES section. We have been working really hard to try and get that big long list up to date, so take a look. Go visit one of our incredible retailers, and tell them that we sent you!

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Peach and Blueberry Pie

Ingredients:

1 recipe for a 9 inch double pie crust
5-6 ripe peaches
1 cup fresh blueberries
1/2 to 2/3 cups granulated sugar (depending on the sweetness of your peaches)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 tablespoons all-purpose flour
1 tablespoon cornstarch
2 teaspoon fresh lemon juice
1 egg, beaten, for egg wash
2 tablespoons sugar and 1/2 teaspoon ground cinnamon, for topping crust before baking

Directions:

Prepare the recipe for the crust, then divide the dough in two and gently knead into two disks.  Wrap each disk in plastic wrap and refrigerate for 1 hour.

To make the filling, wash and slice peaches.  In a medium bowl, combine peach slices and blueberries.  In a small bowl, whisk together sugar, spices, flour, and cornstarch.  Pour the sugar mixture over the fruit, and gently toss together with a wooden spoon.  Stir in the lemon juice.  Place bowl of fruit in the fridge to rest while you roll the crust out.

Preheat oven to 400 degrees F.  Place a rack in the center of the oven, and place a baking sheet on the lower rack, just below where you’re going to place the pie.  This will catch any pie drippings without making a mess of your oven.

Roll out the dough for the bottom crust and fit into the pie plate. Gently pour the fruit filling into the pie dish. Roll out the dough for the top crust and fit to the top. I cut it into strips and made a lattice top, but you could also completely cover the pie with a full top crust. Just make sure to cut several small slits in the top so the juices and steam can vent. Brush the top lightly with beaten egg and sprinkle with cinnamon and sugar. If you want.

Place pie in the oven and bake at 400 degrees F for 15 minutes.  Reduce the oven heat to 375 and bake for 45 to 55 more minutes.  Remove from the oven when crust is browned and golden, and the juices are bubbling.  Remove from the oven and allow to cool for 2 hours before serving.  Place covered in the fridge to store.  Pie lasts up to 3 or 4 days.

:: Carrie ::

Everyone Loves Pie {Week 33}

sourcreamblueberry

Who doesn’t love a little competition?

This pie-a-week thing has been going on for 33 weeks now, and most everyone I know is either following along, or curious to know what this week’s pie will be. Everyone is quick to tell me their favorite flavor, and that they’d be available to receive a pie at any time. I appreciate that, you guys! Throughout the course of the this year SEVERAL people have also told me about the First Lady of Missouri’s pie contest at the state fair, and that I should enter. Well, I figured if there ever was a time to enter a pie contest, it would definitely be now. I’ve kind of had a lot of practice lately!

So, the day before we packed up and left for a week in NYC, I baked a Sour Cream Blueberry Pie, wrapped it up nice and tight, and headed to the fair. The pie contest is a ”time-honored Missouri State Fair tradition,” and I’m pretty sure most of the entrants bring a pie every year. The competition was serious. 48 pies lined up around the panel of judges who sat at table and sampled the pies, one by one, making notes and scoring each pie. When the winners were announced I didn’t make the list, but I’m pretty sure my pie hung right in there. And, I did see Governor Nixon give my pie an approving nod.

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Sour Cream Blueberry Pie

Ingredients:

Pastry for single-crust pie (9 inches)
4 cups of fresh blueberries
1 cup sugar
1 cup sour cream
3 egg yolks
1/4 cup flour 
1 teaspoon vanilla extract
 
Topping:
 
1/2 cup flour
1/2 cup packed brown sugar
1/4 cup sugar
3 tablespoons chopped pecans
1 teaspoon ground cinnamon
1/4 cup cold butter, cubed
 
Directions:
 
Line a 9-in. pie plate with pastry; trim and flute edges. Fill the crust with the fresh blueberries.  In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla. Pour over the blueberries. Bake at 425° for 30 minutes. Meanwhile, in a small bowl, combine the flour, sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie. Bake for 15-20 minutes or until a knife inserted in the center comes out clean and topping is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool completely on a wire rack for 3 hours before serving. Store in the refrigerator. 
 
:: Carrie ::

Everyone Loves Pie {week 29}

Somehow this past week got away from me before I could tell you about this delicious pie! Week 29. It was a REALLY good one. I got to taste it, and it’s one of my favorites so far. If you like a little tart and a little sweet this will be right up your alley. It’s called a Blue Goose Pie, and the filling is made up of blueberries and gooseberries. So, so good.

The lucky recipient of this pie was my sweet Grandma! She had a birthday on Thursday, and turned the big 9-2! Of course we threw a little party – the whole family got together for some good BBQ, and then we had some fun on the slip ‘n slide. Well, to be honest, only those of us 6 years old and younger enjoyed the slip ‘n slide. The rest of us were spectators. We told Grandma she was welcome to join in, but she politely declined. It was a fun night of celebrating someone near and dear to all of our hearts! Happy Birthday, Grandma!

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Blue Goose Pie

Ingredients:

recipe for a 9 inch double crust pie
2 cups fresh gooseberries
2 1/2 cups fresh blueberries
3/4 cup sugar
1/4 t. salt
1/2 t. cinnamon
1/4 cup cornstarch
1 T. butter, sliced
 
Directions:

Roll out one pie crust and line a 9 inch pie plate. In a bowl, mix together the blueberries, gooseberries, sugar, salt, cinnamon and cornstarch; toss to coast berries well. Pour the berry mixture into crust and dot with butter. Cover with top crust, and seal and vent the crust. Bake at 450 degrees for 50 minutes, or until crust is golden and filling is bubbly. Cover the edges of the crust with foil if they get too brown before the pie is baked through. Serves 8.
 
:: Carrie ::