Take for example the 4th of July. I had almost convinced myself that I needed to make special holiday pancakes along with an elaborate picnic dinner complete with pie. In actuality, my kids wanted me available for fun. Honesty, doing something as simple as eating outside was enough of a change from our everyday routine to make it special. So, that is what I did. Breakfast was our normal baked oatmeal. Dinner (which was actually a lunch since the weather was forecasted to turn nasty later) consisted of grilled hamburgers/hotdogs, chips, a fruit salad, and raw veggies. I did however, make a pie. A very lovely blueberry and cream pie.
This kids had a wonderful time. We ate outside and then set off some really mild fireworks. We went to bed before official fireworks even started and weren't even disturbed. It was enough. I was enough.
Blueberries and Cream Pie
adapted from Bakerlady
Recipe for once single pie crust (I adapt this one from SmittenKitchen)
3 cups blueberries
3.5 ounces honey
1.5 ounces all-purpose, gluten-free flour
4 ounces sour cream
1/2 teaspoon vanilla
2 1/2 tablespoons sugar (sucanat)
1/2 teaspoon cinnamon
pinch of nutmeg
1/4 cup butter, melted
3 ounces all-purpose, gluten-free flour
Roll out pie crust into a 12-inch circle. Transfer to a pie pan. Trim, fold, and crimp edges. Chill for 30 minutes in freezer or refrigerator.
While crust is firming up, mix together the filling (honey, flour, eggs, sour cream, and vanilla). Put the blueberries on the bottom of the crust and pour the filling over the blueberries and spread it out.
For the streusel, mix together the sugar, cinnamon, nutmeg, and flour. Pour the melted butter into the bowl and mix everything together. Crumble the topping over the pie.
Bake the pie at 350 for 50-55 minutes. Let pie cool completely.