Blueberry Pie

Labor Day.  The holiday where we celebrate our roles as workers in the American labor force by well, not laboring.  I love this holiday.  The excitement begins to build as autumn becomes more real.  And of course, just like Memorial Day, Labor Day is another three day weekend where getting away is almost a requirement to me.  

Tomorrow I'm heading to Alaska to visit my friend Mel.  To me, that seems almost adventurous enough.  But really, it's not.  Mel and I are booked for an Alaskan Bear Adventure this holiday weekend.  Yep, yep, we are getting up close and personal with those cuddly bears.  The tour guides fly us on a bush plane right into Katmai into prime bear country and we walk right up to those furry creatures and do a little bro fist knuckle bump.  Some of the photos I've seen from the tour's Facebook page, web page and others who have taken it, show that you get pretty darned close to them....like in the same camera frame close.  Reading about the bear attack in Denali this past weekend where 50 yards was entirely too close and hearing the recommended distance is quarter mile should be enough to deter us, or so you'd think.  But alas, it's not and we are off on a little adventure.  Wish us luck.

Blueberry pie is much sweeter and gentler than bears and a great All-American dessert to celebrate a great All-American end to the summer.  Hope your Labor Days are safe, exciting, fun, and fantastic!

Cheers,

Dances With Bears

Blueberry Pie

Ingredients:

1 Pillsbury Pie Crust 2 pack
2/3 cup sugar
1/2 cup all-purpose flour
1 tsp teaspoon ground cinnamon, if desired
6 cups blueberries
1 tsp lemon zest

1 tsp lemon juice
1 egg with 1 tbsp water beaten together to make egg wash
Large granulated sugar crystals for topping

Directions:

1. Heat oven to 425°F. 
2. Unroll one pie crust and place in bottom of pie dish.  Press into crevices if needed. 
3. In large bowl combine blueberries, sugar, flour, cinnamon and lemon juice and zest.  Mix well. 
4. Spoon into pastry-lined pie plate.
5. Cut remaining crust into long strips and weave into lattice top. Fold over at the edges and crimp to seal.  Brush with egg wash and sprinkle with sugar.
6. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
7. Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through top crust, removing foil for last 15 minutes of baking.
8. Cool on cooling rack at least 2 hours.