Having been raised in a fairly “non-traditional” family — at least for the 50s-60s, my husband learned his way around the kitchen at an early age. His dad often cooked — in fact, his fried potatoes are legendary. Technically, they’re probably called rosti, which is a Swiss concoction made with coarsely grated potato, either cooked or raw.
Pies, on the other hand, were his mom’s specialty. When we first married, I was confused by the fact that these pies always arrived at the table with a very thin sliver missing. And she always delivered them to the table with the same disclaimer: “This is the worst pie I’ve ever made.” Her adult children rolled their eyes and in fact, often spoke the words at the same time or tried to beat her to the punch.
About 10 years ago, the hubs embarked on his own pie project — baking a different kind every Sunday. By this time, our daughters were off at college and since I don’t like pie, he knew he wouldn’t offend anyone if one failed. My mom happily joined him in the tasting/rating process.
A few weeks after the failed attempt at vinegar pie (I’m serious) he said he was completely out of ideas and asked ME to suggest something. I knew we had applesauce so suggested he attempt to create something from that. He was so pleased with the result that he developed a whole new attitude toward baking and, subsequently, cooking. He became Invincible Man in the Kitchen.
Sunday has become baking and cooking day in our house. A few weeks ago, I asked what his plan was. His response was that he “likes to cook in threes.” How could I pass this up? Fortunately, he’s a good sport and went along with the deal.
So….that day began a series of “The man who cooks in triplicate.” Most weeks this includes a variation on granola, which he began making after I raved too many times about my mom and dad’s granola, which they began making in the 70s after reading Francis Moore Lappe’s “Diet for a Small Planet.” Someday, I’ll share his recipe — if and when he actually creates one.
The first day in this series included granola, a simplified version of eggplant Parmesan, and blueberry pie. Each year we buy a case of blueberries from Michigan and he freezes them in small amounts. The new case was due to arrive so he needed to use up the leftovers from last year.
His explanation is SO much better than anything I could duplicate, so here it is. Understand that he — and sometimes my mom, a daughter, a significant other-in-law, a niece or nephew, or some other lucky guest — are the testers and rarely do his pies see the public eye.
The recipe calls for 2 cups of blueberries. I like pies to be really tall, so I put in about 4 cups. That’s probably why is was runny. Just added 2 tbsp. of corn starch. Plus had had to get rid of the blueberries from 2012 to make room of the 2013 batch.
Basic fruit pie recipe for me is:
1 tablespoon flour
1/2 cup sugar (I don’t like to put too much in)
Sometimes corn starch
Crust (sometimes homemade from whole wheat flour — which is all we have; usually made from oil, not butter or lard; sometimes purchased.) On this day, he got really creative and used phyllo dough which produced a top that resembled corn husks.
Bake at 350 until I’m hungry. Sometimes the pie is overdone, sometimes underdone, sometimes just right. Sometimes I add a top if I have enough pie crust left.
Editor’s note: Yep, it looked this strange. Apparently, it was perfect.