My twin sister’s father-in-law (say that ten times in a row!), Glenn, loves to send me pictures of his favorite new recipes. He’s a true believer in freeing yourself in the kitchen with a penchant for anything Italian. He even married a beautiful Italian woman, with whom he’s put in great effort to learn her native tongue, by which I mean food. The only thing he can manage verbally is, “Io non sono una bicicletta gialla” (I am not a yellow bicycle). He is an extraordinary grandfather to my sweet nephews, and as sweet as can be with our own little pumpkin pie, Ayla.

Yesterday morning Glenn sent me Allison Kave’s recipe for Blueberry Nectarine Pie from her book, First Prize Pies. The special allure? A cornmeal crust. I had peaches and blueberries hogging up the freezer, which I’m on a mission to clear out for this season’s harvest, so it was a no-brainer to try this recipe. Glenn and my nephew, Arlo, apparently had the same idea three hours away in the Hudson Valley, so we all had pie for lunch, dessert and today, Easter breakfast.

This is picnic PERFECT. It travels well and doesn’t need to be refrigerated. At home we leave it on the counter until it’s gone, so if you’re taking it outside, just cover it with a tea towel and let it be until it’s gone.

I adjusted the recipe to make this pie a little less sweet and a little more healthy, without sacrificing any of that pie goodness. I also made one very pretty, because it was for my friend’s birthday, and the other had a “dough scrapping” top which isn’t as pretty but in some ways is even better because of the even distribution of toothsome, cornmeal crust!

Amazing with ice cream, yogurt or cream skimmed off the top of a can of whole coconut milk. Happy Easter!

 

 

[tasty-recipe id=”7658″]

 

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