“Now You Know” the Secrets of Acadia Maine
As always, my trip to Acadia Maine for antiquing was a blast! I always find the most amazing antiques and FOOD!! How can you go to Maine and not indulge?
When I think of Maine (besides antiques), I think of blueberries and lobster. One of our stops was to Thurston’s Lobster Pound in the town of Bernard; it’s off the beaten path but a favorite to locals and foodies like Martha and Julia.
Another location that is a MUST is Maine’s Blue Hill where the food is to die for. You might have heard of this if you’re familiar with “Charlotte’s Web,” since that’s where it became legendary. It definitely didn’t need help becoming famous because the Oysters and other Seafood specialties speak for itself.
Blueberry Pie Recipe
Maine’s blueberries are famous for their sweetness and concentrated flavor, probably why you can find them in everything from ice cream to vodka. My good friend who is famous for making her blueberry pies gave this recipe to me. I figured with Labor Day around the corner, why not have one last summer fling!!
2½ cups all-purpose flour
3 tablespoons sugar
1 teaspoon salt
4 tablespoons unsalted butter, chilled and cut into small pieces
3 tablespoons vegetable shortening, chilled and cut into small pieces
5 tablespoons orange juice
3 cups blueberries
1 cup sugar
3 tablespoons quick-cooking tapioca
3 tablespoons brandy
2 tablespoons lemon juice
¼ teaspoon cinnamon
2 tablespoons unsalted butter, chilled and cut into small pieces
To make the crust: Combine flour, sugar, and salt in a large bowl. Using a pastry cutter, work in the butter and shortening until the mixture is the consistency of coarse cornmeal. Sprinkle orange juice over the mixture and toss with a fork until the dough is moistened. Gather the dough into two balls, wrap with plastic, and refrigerate until chilled (about 20 minutes). While dough is chilling, make the filling.
To make the filling: Combine blueberries, sugar, tapioca, brandy, lemon juice, and cinnamon in a large bowl and toss until fruit is evenly coated.
Directions: Preheat oven to 425 degrees. On a lightly floured surface, roll each ball of dough into a circle, approximately 10 inches in diameter. Press one circle into a 9-inch pie tin, leaving about ½ inch around the edge. Pour in the fruit filling, dot with remaining chilled butter, and place top crust over the fruit. Pinch edges of the dough to seal, and slash a few vents in the top crust. Place pie on a baking sheet and bake for 15 minutes, then lower the oven temperature to 320 degrees and continue baking until crust is lightly browned, 30 to 40 minutes. Allow to cool at least 2 hours before serving. Garnish with a big dollop of whipped cream.
Now you know
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