Square Root of…

Can you believe I’ve had this blog for a year and a half, called it Square Root of PIE, and never even posted a pie recipe?

I’ve made pies before, but somehow never blogged them. Because I’m silly. So when I got invited to a pre-Thanksgiving potluck, I knew exactly what needed to happen. I needed to bake a pie. Not just any pie, but the pie of all pies. A pie with flaky crust, fresh filling, and a delicious topping. Everything a pie should be!

I didn’t have a lot of time to prepare for this pie. And by that I mean I didn’t get to go to the grocery store. So I poked around the kitchen until the creative juices started flowing. And by that I mean I found some berries in the freezer.

I’m not real big on pies with top crusts, so I poked around a little bit more until it dawned on me: oatmeal. And thus the pie was born. Baked. Whatever.

Apple Berry Crumb Pie
Crust recipe found here.

for the crust
1 1/4 C flour
1/4 tsp salt
1 stick butter, chilled and diced
1/4-1/3 C ice water
for the filling
4 medium Granny Smith apples, peeled and chopped
1/2 C frozen mixed berries
1/2 C brown sugar
2 Tbsp flour
2 tsp cinnamon
1 tsp vanilla
1 Tbsp orange juice
for the topping
3/4 C oats
3/4 C flour
1 C brown sugar
1/2 tsp cinnamon
1 stick butter, melted
dash salt

Start the crust by combining flour and salt in a large bowl. Slowly mash in butter with a fork until crumbs form.
2. Add water about a tablespoon at a time, mixing until you can form the dough into a ball with your hands. Wrap in plastic wrap and chill in the fridge at least 2 hours, preferably overnight.
3. Remove dough from fridge and let thaw while you make the rest of the pie. Preheat oven to 425 F.
4. In a large bowl, stir together all filling ingredients. Set aside to marinate while you begin the topping.
5. In a medium bowl sift together dry ingredients for the topping until combined. Pour in melted butter and stir until crumbly.
6. Roll out pie crust. (I prefer to do it in between two sheets of plastic wrap – no need for extra flour and no mess to clean up!) Press evenly into pie plate.
7. Spoon filling evenly into the crust. Top with the oat mixture.
8. Cover loosely with foil and bake for 20 min. Then remove foil, reduce heat to 375 F, and bake another 35 min.
9. Let cool at least 15-20 min before serving.

Happy Thanksgiving everyone!

I need to stop making “B” foods.

Seriously. Look at my recipe index. Everything starts with B.

I’m not really a fake meat person. I eat it sometimes, but it makes me feel a little awkward. I mean, if you’re a vegetarian for moral (not health) reasons, it kind of defeats the purpose if you spend all your time eating “chikn.” That being said, I am absolutely in love with Tofurkey Italian Sausage.

This stuff is magic. I don’t know if it tastes like meat – it’s been too long for me to really remember what meat tastes like besides what I get from the smell. But something about the spices they put into this stuff is just phenomenal. That’s all I can say.

Anyway, on Saturday night I whipped up an easy dinner of pasta, bottled red sauce from TJs, veggies, and the Tofurkey. And it was kind of amazing.

That was just really simple though, and it didn’t fill my cooking void. We had a container of blueberries in the fridge, so I decided to do something with them.

This recipe is SUPER easy. Honestly. And it’s so delicious and actually pretty impressive looking/tasting. Maybe it’s just me, but I always find crumbly topping to be very impressive, but this one is easy peasy lemon squeezy.

Omnomnom. I love berry season.

Blueberry Cobbler
(Original can be found here)

2/3 C brown sugar, divided
1 1/2 C + 1 Tbsp flour
1/2 tsp baking powder
1/2 tsp cinnamon
1 Tbsp vanilla extract
1 stick butter
1 egg
2 C (or more) fresh blueberries – I just dumped out the whole (almost full) container

 Preheat the oven to 400F. Spray an 8×8 baking pan.
2. Combine 1/3 C brown sugar, 1 1/2 C flour, baking powder, cinnamon, and vanilla in a large bowl.

3. Mash in the butter until the mixture is sort of crumbly. I found this to be easiest with a fork. It’s a nice arm workout too.

4. Lightly beat the egg and mix in until incorporated.
5. Press two thirds of the dough into the pan and bake for 5 minutes. Let cool for 10 minutes.

6. Reduce oven temperature to 375F.
7. Mix together blueberries with remaining flour and brown sugar. Spread evenly over crust.
8. Crumble remaining dough over blueberries.
9. Bake for 30-35 minutes until crumble topping is golden brown. Let cool before serving.

I had a lot of fun playing with my new camera.

And eating. You know, for the photography.