Blueberry Pie

I absolutely love this pie recipe and I originally found it in Better Homes and Gardens. However, I have made a couple of my own changes over the years. Blueberry season is in full swing and the blueberries are very reasonable right now, so make several for friends and neighbors. You will be much appreciated, believe me!! Another taste of summer...

1. Pastry for 2 crust pie


2. 4 Cups fresh blueberries


3. 1- 14 oz. can small wild blueberries, drained well


4. 3/4 to 1 cup sugar


5. 3 heaping TBLS. flour


6. 1/2 teaspoon grated lemon peel


7. 1/2 teaspoon cinnamon


8. 1/2 teaspoon nutmeg


9. dash salt


10. 1 teaspoon lemon juice


11. 1 TBLS. butter

Combine 4 cups fresh blueberries and wild blueberries with sugar, flour, lemon peel, cinnamon, nutmeg, and salt. Line bottom of pie pan with pastry and add filling. Sprinkle with lemon juice and dot with butter. Add top crust and make slits for steam. Brush with milk and sprinkle with cinnamon sugar. Put on baking sheet with sides and bake for 35-40 minutes until browned and bubbly. Serve warm with ice cream!!! DELICIOUS!!

Perfect Apple Pie

Here it is, Good ole Apple Pie for Fall holidays and because apples are always good now. I've never found an apple pie that I liked better than this basic, good apple pie. Be sure and refer to my 2 crust pie recipe, here in my recipes. Peel, bake and enjoy!!

1. 7-8 tart, large apples, pared, peeled, cored and thinly sliced (about 6 cups)


2. 3/4 to 1 cup sugar


3. 2 Tablespoons unbleached flour


4. 1/2 to 1 teaspoon ground cinnamon


5. 1/4 to 1/2 teaspoon ground nutmeg


6. My recipe for a 2 pie crusts

Combine sugar, flour, spices, and dash salt; mix with apples. Line a 9 inch pie pan with crust. Fill with apple mixture and dot with butter. Adjust top crust, cutting slits for steam to escape (can make a decorative design to look nicer). Seal edges. brush crust wilk 2 teaspoons of milk and sprinkle all over with cinnamon sugar. Bake at 400 degrees for 50 minutes or until a sharp knife inserted in slit finds apples soft and well done. The juice will often bubble out indicating the pie is done also. Cool on wire rack and serve with vanilla bean ice cream. Perfect!!!

Ann's famous Peach Cobbler and Peach/Blueberry Cobbler

This is my most requested dessert, in season. Even when I go back to Missouri, everyone wants me to make it. Of course, peaches have to be in season. I have always called this Peach cobbler, as Wilhelmina, the woman who taught me to make it when I was a child, called it that, it is really a peach pie too. She used to help my mom and Grandmother, Buggie with parties, and made the best biscuits, fried chicken and peach cobbler this side of heaven!! I owe her a great debt for this recipe. I've put the recipe for Peach/Blueberry too and the picture is of it.

• 1 recipe of mine for a 2 crust pie (look in index)



• 6-7 large ripe peaches(add a couple of more if smaller, to make 5 cups or so), peeled



• 3/4 to 1 cup of sugar



• 3 tablespoons of flour



• 1/4 teaspoon nutmeg



• 1/4 teaspoon cinnamon



• Dash salt



• butter



• small amount of milk



• cinnamon sugar

Roll out bottom crust and place in a 9 inch pie pan. Mix together the peaches, flour, sugar, nutmeg, cinnamon and salt. Place mixture in pie plate and dot with a few pieces of butter. Roll out other crust and cut in 1 inch strips. Place on top of pie in lattice pattern. Brush top with a pastry brush and a small amount of milk. Sprinkle entire top with cinnamon sugar,. Bake at 400 degrees for 45-50 minutes. I like to place fruit pies on a baking sheet so they don't run over into oven. check pie at about 35 minutes and cover with foil if getting too brown. Can serve with vanilla ice cream and make cinnamon crust with leftover crust from pie(See my index). Wait for the raves!!

Peach/Blueberry Cobbler

Take out a peach and add 1 cup of fresh blueberries. Continue with recipe as above