If it has sugar, or a near likeness to sugar, it belongs here. Please submit your favorite breakfast treat or dessert course below. We like everything from sweet breads to cookies to cakes. We are not particular as long as it targets the sweet taste buds on our tongues. (We do have a separate page for chocolate.) And please include your name and the name of your farm and/or city. YVH friends live far and wide. And you don’t have to be a member to contribute.
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BLUEBERRY PIE — The best ever recipe when you use fresh, sweet blueberries
Filling:
3 1/2 c. blueberries, washed and dried
3/4 c. sugar
Zest of 1 lemon
1 T lemon juice
1/4 t. Cinnamon
1 small green apple, peeled and grated
1 1/2 T. quick-cooking tapioca pearls
Ina medium bowl, combine blueberries, sugar, lemonjuice and zest, cinnamon, grated apple and tapioca. Toss lightly and let stand about 30 minutes. (That is important.)
Preheat oven to 400 degrees.
Prepare your favorite 2-crust recipe. Spray 9-in. pie plate lightly with cooking spray. Line bottom of pie plate with one crust.
Pour filling and any juices into the pie shell, smoothing the filling into an even layer. Place second pie crust on top, crimping the two crusts together with your fingers.
Cut several slits in top of the crust, place pie on baking sheet. Bake at 400 until top crust is golden, about 20 to 25 minutes. Reduce oven temperature to 350 degrees and bake for another 35 minutes.
Cool pie for 1 to 2 hours before serving.
Evie Good
Stone’s Throw, State Road, NC