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C Cammo Member San Diego Joined: May 18, 2006 Posts: 2041	C Cammo Posted posted on Sat, Mar 1, 2014 7:35 PM There basically is no recipe. For the blueberry filling I use a dash of corn starch, blueberries, plenty of fresh lemon juice and zest of 1 lemon, cinnamon to taste, and brown sugar. We have a Meyer lemon bush out back and it has BIG fruit right now! Short crust pastry, egg wash on top, dot with butter, dust with sugar and cinnamon, bottom rack, 400 degrees for about 35 minutes or until it smells good and bubbles. Take your time with the lattice top. I vary the ingredients depending on what kind of taste I'm going for, this one was very citrus/spicy. Oh, and SERVE WARM!!!!!! (The weirdest pie I've ever made is a classic ancient English Chess Pie, the kind that pre-dated the sweet American Southern custard version by a century or five. Real Chess Pie has raisins and dried fruit, lots of cream, and is only made in deep winter, it's kind of like plum pudding in a pie shell. Don't ask me to make it.)

There basically is no recipe.

For the blueberry filling I use a dash of corn starch, blueberries, plenty of fresh lemon juice and zest of 1 lemon, cinnamon to taste, and brown sugar. We have a Meyer lemon bush out back and it has BIG fruit right now!

Short crust pastry, egg wash on top, dot with butter, dust with sugar and cinnamon, bottom rack, 400 degrees for about 35 minutes or until it smells good and bubbles.

Take your time with the lattice top.

I vary the ingredients depending on what kind of taste I'm going for, this one was very citrus/spicy.

Oh, and SERVE WARM!!!!!!

(The weirdest pie I've ever made is a classic ancient English Chess Pie, the kind that pre-dated the sweet American Southern custard version by a century or five. Real Chess Pie has raisins and dried fruit, lots of cream, and is only made in deep winter, it's kind of like plum pudding in a pie shell. Don't ask me to make it.)

Post #709789 by Cammo on Sat, Mar 1, 2014 7:35 PM