a. We capsized. Twice. And it was really scary since my head ended up under the canoe at one point.
b. I learned to appreciate life vests. For the reason stated in A.
c. I saw a bear. My dad still doesn't believe me, but I saw a bear. A gigantic, brown, fuzzy bear. After seeing that bear, I adamantly refused to leave the canoe.
d. I picked wild blackberries. Most of the time we spent on the shore of the creek, I spent picking blackberries. I fully intended to make a pie with them, but unfortunately was leaving for a summer camp the next day, and never got around to it.
The last point brings me to this pie. How you say? Well blackberries are berries, and so are raspberries and blueberries. Not a very compelling argument I know, but this pie is definitely worth my horrible transition from an anecdote to a lovely slice of pie.
And since next week is finals (midterm) week, I'm definitely going to embrace the opportunity to stress eat. Yum.
Oh, and since I haven't posted since last year: Happy New Years!!!
(adapted from this recipe)
- 1 1/2 cups blueberries
- 1 cup raspberries
- 1 9 inch pie shell, blind baked (you can use the recipe here)
- 1 tablespoon all purpose flour
- 1 cup sugar
- 1 cup evaporated milk
- 3 large eggs
- 1 teaspoon vanilla extract
- Scattered the blueberries and raspberries along the bottom of the pie shell.
- In a blender combine the flour, sugar, milk, and vanilla extract, and blend until combined.
- Add the eggs, one at a time blending until the mixture is homogeneous.
- Pour the mixture over the berries in the pie shell.
- Bake at 425 degrees for 15 minutes, then for 35-40 minutes at 350 degrees, until the middle is slightly jiggly, but not wet. If the edges begin to overbrown, cover the pie with tinfoil.
- Allow to cool for an hour, then serve slightly warm, plain, or with a dollop of whip cream.
|This picture is really yellow. Hmm, I wonder why.|