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I wanted to use the fruit in a pie to take to my Mom and Mark's house Monday evening for a Memorial day dinner.
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I used this recipe, substituting whole wheat pastry flour for half of the flour in the crust and all of the flour in the topping. I also use half lard and half butter in the bottom crust. The crust and topping recipes are enough for two pies (though it doesn't say this in the recipe), so I made two pies. I used 1/3 slices peaches and 2/3 blueberries. I increased the cornstarch to 1/3 to insure the filling wouldn't be runny.
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I also made a double batch of cornbread to take to Mom's and swirled grated cheddar into half of the batter before baking it. I put the double batch of batter into a 9x13 pan so it made a really tall cornbread. I loved how tall the slices were and will have to do that again in the future... or maybe put a single recipe in a smaller, square pan would give the same result.
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Yum! Especially delicious with a big spoonful of whipped cream on top.
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Nothing like being able to fix the toilet and doing some baking to make my day. I'm an easy gal to please.
Tomorrow I'll show you what I accomplished in the garden this weekend.