Blueberry Pie

Hey friends. I hope you are all doing well. It's wedding season and I've had a fun and busy spring and early summer at my new job. I'm loving every minute of it and exhausted in a good way. This week always brings us back to our own engagement and wedding weekend memories. Truly the best two days of my life so far. E. proposed 7 years ago on July 1 at my apartment in DC. I'll never forget him saying, "You've had a lot of memories at The Nook but I want this to be the best one." I mean, how cute is he? Today we are enjoying the Wimbledon final and gearing up for our anniversary vacation.  So happy for Andy Murray!!!

Yesterday at 9:30 am the power went out at Stone Hill. E. was already out the door but I was hoping to enjoy a leisurely and cool morning. Our neighbor texted me asking if we too had lost power. The outage was really random and miraculously was restored within a half hour! I jumped on the chance to bake E's favorite dessert, not knowing if the power would go out again.

I could have sworn I posted this recipe already because it is such a classic, easy recipe. 

It's from one of my favorite Junior League cookbooks from Greensboro called Out of Our League. I changed it a bit, as I do all of my cookbook recipes. 

Blueberry Pie

Filling

2 cups of fresh blueberries (or two small containers from the farmers market)

1/2 cup of sugar

1 cup of nuts, chopped (pecans or walnuts are our fave)

Toss all in a bowl and add to a pie dish. You can spray the pan prior.

Batter

1 cup of sugar

1 1/2 sticks of butter, melted

1 cup flour

2 eggs, beaten

1 tsp vanilla extract

zest of one lemon

Mix sugar and butter. Add the rest of the ingredients and mix together. Pour over berry nut mixture. Bake at 325 degrees for 40-45 minutes. Serve with butter pecan ice cream or whipped cream. 

Afterwards, be prepared to make out like mad with your husband or significant other. This pie has magical seduction powers.