I am currently away on vacation and I have two great friends who sent me recipes and pictures to add to my blog!
I met Ann at the dog park maybe a year or so ago. She has a very sweet black Lab named Maggie:
This recipe comes from her granny:
In Ann’s words, a bit about her Granny and her recipe:
Granny was born near Alden, next to Torch Lake in Northern Michigan. She lived her entire life within a few miles (except sometimes Florida in the winter). Was married 64 years to Frank Hawley. She had five children and was the first secretary/treasure of the Library Board. Had a big garden and did all the canning for the year’s food. She made all the bread and bakery goods using only a wood stove. She sewed all the clothes and quilts, and was well known for her flower garden.
This recipe for Fancy Pie came from her mother, Sarah Jane Lince Pickard, 1846-1906. It can be made with blackberries, blueberries, raspberries, sour cherries or rhubarb — what ever is in season. Some of my fondest memories are of the days the whole family went out to the sandy plains of Northern Michigan and picked wild blackberries or blueberries. We filled many buckets to bring home for canning.
GRANNY’S FANCY PIE
Her original recipe has few words: a quart of fruit, use 2 eggs, flour, and sugar. Bake in a shell.
Start with a quart of fruit if you have fresh fruit. For this blueberry pie I used 4 cups frozen berries which made about 3 cups when thawed. Note: a 16 oz bag of frozen fruit is about 3 cups while frozen and will not be enough; use the entire 1 pound bag and add one more cup of frozen berries from a second bag. Thaw berries.
Beat 2 large egg yolks. Mix into fruit. Add 2 tablespoons flour. Add up to 1 cup sugar depending on type of fruit. Carefully mix all together well. Pour into a 9″ unbaked pie crust. (I use a prepared crust.) Bake at 375 until almost done, about 40 minutes. Take out of oven before finished when crust starts to brown and fruit is set. Turn oven up to 425.
Meanwhile make meringue topping. Whip 2 room-temperature egg whites with 1/4 teaspoon cream of tartar until blended. Gradually add 1/2 cup sugar by 1 teaspoon at a time as you whip egg whites until stiff. Cover the hot pie with egg whites, spreading all the way to the crust so fruit cannot be seen. Put pie back in oven long enough for whites to set and lightly brown. Cool completely, about 3 hours.
I had a bite of this pie last week when Ann brought it to the dog park to share and it is OUT OF THIS WORLD GOOD! You MUST try it. I brought the piece home for DH and I thought he was going to lick the plate. I have never had a fruit pie with meringue and I really think it takes it to a new level.
Thank you so much for helping me out, Ann!