The Most Legendary Pie You Will Ever Meet (and Eat)

Who doesn’t like pie, honestly? Fruity sweetness. Buttery crust. Whipped cream or ice cream. Yum yum.
My favorites are Apple, Peach Sour Cream and Blueberry.

But honestly, I had never truly had real blueberry pie until my dad brought me a huge, fresh, amazing blueberry pie from downeast Maine. Oh. My. God. Amazing. This thing was legendary: huge, uber-fresh-burst-in-your-mouth wild Maine blueberries in a perfect, buttery crust, piled high with a miraculous whipped cream that always seemed to hold its shape despite the summer heat. Legendary, I tell you. Abso-f*cking-lutely unforgettable. But sadly, when I went wheat-free four years ago, that meant no more legendary pie for me on summer Maine visits. It was heartbreaking.

What’s Growing: May

Duh duh duh DAHHHH! May I present, the big unveiling of my get-your-hands-dirty project for the summer: the veggie garden.

I mentioned a few weeks ago that I managed to get my paws on a last minute plot in my city’s community garden at Fodor Farm. I think someone must have backed out at the last minute, because two days before the sign-up deadline, I received an email asking if I was still interested in the plot. “Of course!!!” I replied, and immediately wrote out my $15 check so I could scamper down to city hall to wait in line for my plot assignment.

Say Goodbye to Summer Cakes

Although autumn may officially be here, it’s been so damn hot and sticky lately that I figure summer isn’t going out without a fight. To honor that valiant effort, I thought I’d bake up one last summery treat to say farewell to my second favorite season.

I spotted this recipe it in some spare copy of Food & Wine back in July and when I saw St. Germain listed in the ingredients, I just had to make these (A little note: if you’re my friend and don’t know about St. Germain yet, we may need to reconsider our friendship…). My little kitchen is currently lacking a food processor, so I kept putting this recipe back in my “to make” pile. But, this weekend I think the humidity was giving me crazier ideas than usual, and I thought I’d improvise by trying this recipe out in the margarita blender instead. And guess what?

IT WORKED; they were delicious. Even the overcooked ones were amazing bites of spongey, sweet, citrusy, cool awesome. They were so good, I maaaay have licked the icing drippings and crumbs off the counter as I cleaned up. And bonus: they are wheat free (just make sure you get a wheat free almond paste!!).

Since I don’t want to pick up bad blog karma early on, I feel that I should send you here to pick up the recipe before we go further. Did you click on the here, yet? Good.