Foodonastump, you are right, the poster did not take credit but then again she/he also did not give credit either. I honestly do not mind when someone posts a recipe or a photo, but I think it is common courtesy to either give credit or link to where they found it. In this case it was taken off my blog. I tried to post, nicely to that forum, but who ever does the moderating hasn't posted my comment yet. It is funny that you should mention that other pie photo. I think that it was only CF members that noticed that the pictured didn't match the recipe. And on that particular site they left the original post and photo but deleted my comments and all the follow-up comments of CF members. Ann

Flour is a thickener when baked. For a lower fat and pure blueberry flavor... (though the above sounds delish) blueberries, set aside 1/2 cup fresh or frozen 3 tbsp tapioca juice of half lemon with some fine diced rind, yellow only 1, yup only 1, tbsp honey or maple syrup tsp of fresh thyme pinch of black pepper -let rest for a few hours or overnight in fridge in covered glass container Bake as above, add fresh berries the last 15 min of baking (my crust has butter so that is all the calories we can tolerate, lol)

I had to make a call before receiving your replies, and it turned out to be a pretty good one - I brushed the crust with cream and gave it a scant sprinkling of vanilla sugar. I was worried about it scorching, but it didn't. However, I did use a pie shield to protect the edges for the last 20 mins. Ann, the pie turned out great! I used a combo of Granny Smith and Macoun apples and 1 1/2 tsps. of Penzey's Vietnamese Cassia cinnamon - we like cinnamon... What I liked about this recipe was that the few ingredients let the flavor of those fresh-picked apples shine through. Sometimes less is more. Based on the responses, the only thing I'll do differently next time is be more generous with my sugar sprinkling on top.

Here you go Walnutcreek. I've tried various other pastry recipes over the years but none I like better than this one. Ann Home Cookin Chapter: Recipes From Thibeault's Table Butter-Lard Pastry ================== 2 cups all purpose flour 3/4 teaspoon salt 1/3 cup butter 1/3 cup lard (or shortening- Crisco) 5 to 6 tablespoons of ice water For sweet pies add 1 to 2 teaspoons white sugar. . Mix flour with salt, and cut in butter and lard. An easy way to cut in the fat is to use a food Processor. Cut the butter and lard into cubes add to the flour and pulse. Butter/lard should be the size of peas. Pour mixture into a bowl and add the icewater, mixing quickly with a fork, just until the dough comes together. Turn out on to floured board and form into a ball. Cut into two pieces, wrap in plastic and refrigerate for an hour. Another way to cut into the butter is to use a box grater. Makes the perfect size pieces of butter. Just make sure that the butter is very cold. NOTE: This crust is also perfect made with all butter. Edited: May/2009