Summer Means Pie

I was going to make a blueberry pie, but some of the younger members of this household have been eating the blueberries. So today's endeavor is blueberry peach pie, which isn't a bad substitution.  Also, all the peaches from the farm seemed to turn ripe overnight, so blueberry peach pie just fits the bill all around.

I used the same method for making my gluten free pie crust that I did here, with one change. I didn't have plain tapioca flour (either that, or it is hiding in the back of my freezer and I wasn't in the mood to shovel everything out of the way to look for it). I did, however, have some Jules brand flour mix, which is mostly modified tapioca. So I used that, and then just a teensy bit less xanthan gum because the Jules brand is already all xanthaned up.

MMMMMMM, peaches and blueberries. A marriage made in heaven.

 One change I made from my blueberry pie recipe, other than the peach substitution, was the addition of some fresh vanilla bean. Oh, how I love those tiny black granules of goodness!  I cut a 2 inch section from a bean that I had and split it down the middle. Then I used my knife to scrape out all that vanilla deliciousness, and I rubbed it with my fingers into the sugar for the pie so it would spread evenly.

 Don't let that scraped out vanilla pod go to waste. I have a special container for vanilla sugar, which is filled with leftover pods and sugar. That way, if I run out of vanilla beans and I would like some delicious vanilla flavor in my baked goods, I just use the vanilla sugar. My grandma used to do that, and each time I reach for the jar of vanilla sugar I think about her.

Easy-peasy roll out method -- roll out the dough onto parchment paper. Try to roll it out a couple inches larger than your pie plate.

Flip the parchment paper over onto the pie dish, then peel off the dough.

 Pretty up the edges! Okay, it's not Martha Stewart pretty, but it is somewhat ripply.

 Pour in all that delicious filling!  Can you see the extra dough on the side? I cut out heart shapes. Those go on top because this pie is made with LOVE, baby.

Ready to go into the oven.

Abra cadabra, ready to eat.  YUM!  The boys in the household all like to smother their pie with whipped cream, but I'm a purist. Just give me a big piece of pie, and make it hot.  That's the taste of summer.

Gluten Free Turkey Gravy for Thanksgiving

The day before Thanksgiving is my major cooking day. I like to get a lot of things out of the way the day before so that Thanksgiving day is low key -- baste the turkey, cook some veggies, heat the rolls, stir up the gravy, and say thanks.

I made my gravy base the other day, and it is waiting for the drippings from the cooked turkey. Here is how you make it:

1/2 cup (1 stick) butter
4 large onions, thinly sliced (I use sweet onions)
1 1/2 tablespoons chopped fresh rosemary
1 1/2 tablespoons chopped fresh thyme
1 1/2 tablespoons corn starch
1/2 cup balsamic vinegar
3 tablespoons honey

Melt the butter in a large pot over medium-high heat. Add the sliced onions and saute until deep brown, about 40 minutes. Stir occasionally so they don't stick. You are slowly carmelizing the onions. Add the rosemary and thyme, then the cornstarch, and stir for 1 minute. Add the vinegar and honey, simmer about 2 minutes. It will seem gloppy and smell quite sharply of the vinegar, but this is all good. I puree this mixture with an immersion blender, let it cool, and then put it in the fridge until Thanksgiving day.

Cook your turkey the way you usually do... I run my fingers between the skin & breast of the turkey and stuff some fresh herbs in there -- rosemary, basil, thyme -- whatever I have on hand. I still have parsley growing happily in the garden right now, so I'm going to put that in this year.

When you cook your turkey, baste it with chicken stock. I do 3/4 to 1 cup broth every 30 minutes or so. When the turkey is done cooking, strain the liquid into a large, heat proof measuring cup. Spoon the fat off the top. Take your refrigerated gravy base and heat it in a large saucepan. Whisk in 3 tablespoons cornstarch or arrowroot starch, then 8 cups of juices from the turkey. Boil until the gravy is reduced to about 7 cups, stirring occasionally, for about 10 minutes. Season, if necessary, with salt and pepper.

This is the most delicious turkey gravy recipe I've ever had.