Sunday, June 15, 2014

Father's Day & Blueberry Crumble Pie

Father's Day this year was spent focusing on two important Father's in my life. Our Heavenly Father, and my husband ~ the Father of our children. At first I kind of felt guilty ~ though I did make a phone call to my Step Daddy, I realized that right now ... this year, this is where I am in my life. I can't feel guilt over that! As far as father figures go in my own life, I have some issues I am working through ~ and I don't want to drag anyone into that baggage right now.

God Almighty is THE FATHER of life! I am amazed at how commercial our society has gotten where they think that certain days should be set aside to honor someone/something that often should be done on a regular basis. Mother's Day, Father's Day, Veteran's Day...... these should be honored regularly. The ones that were created to honor God ~ have been turned into HUGE commercial events ~ Christmas and Easter. The older I get, and the more my relationship with God grows I feel almost bitter towards these things. Why? Because even believers get wrapped up in a skewed view of what is really important.

My Husband is the father to our children ~ who are beautiful, healthy, and happy. We are not your common family, and the way we do things in our home is not what apparently goes on everywhere. But guess what! I like it! I love the people our children are growing into. When they get older, and I am able to transfer that mothering over to friendship ~ these are people I would LOVE to hang out with all the time! Even on their "bad" days ~ I LOVE them! They have their father's spunk, and they love life! The bible gives great wisdom when it says to "leave and cleave" upon marriage. My main focus on Father's day ~ while I am grateful for the man who helped to give me life and his DNA, I am also grateful for the man who stepped in to raise me when he didn't have to. But more than that ~ I am so blessed to watch the man I married, turn into this GREAT Father ~ who has given so much not only to me, but to our babies (who are no longer babies). As a wife THAT is my main focus .... because ya know, society hasn't given us a "Husband" day. :)

On this great day, I prepared a yummy dessert. Before I share the recipe I want to give you some suggestions. PLEASE serve this Vanilla ice cream or whipped cream. I know it sounds crazy but it will help to cut the sweetness of the pie. *Think more along the lines of a cobbler and how vanilla ice cream tastes so great with that!*

1. Pie Crust ready to prebake
2. Pie weights (beans) placed into pie crust to help bake even and correctly.
3. Ingredients for crumble topping.
4. Blueberry Filling
5. Filling into crust without crumble topping
6. Finished baked pie

Ingredients For Crumble
3/4 Cups of Flour
1/3 Cup of Brown Sugar
1/3 Cup of Granulated Sugar
1 tsp Cinnamon
1/8 tsp Salt
1 stick of cold butter cut into peices

Ingredients For Filling
1 bag of Frozen blueberries (or 5 Cups of fresh berries)
1/3 cup of Brown Sugar
1 tsp of Cinnamon
4 TBS of flour
2 TBS lemon juice

1 unbaked pie crust
1 TBS Flour
1 TBS Sugar

Place Pie Crust into pie pan and pinch edges. Place in fridge to get really cold. (This helps get a flakier crust) Preheat oven to 400* and line inside of pie crust with foil or parchment paper and insert pie weights. (I personally use dried pinto beans. I reuse these just for this purpose. Once they cool I store them in a sandwich bag in my cabinet with my recipe books and pie plates.) Bake crust for 15 minutes, then reduce oven to 350*. Take out pie crust, allow to cool for just a couple of minutes to ensure that the pie weights cool off before you remove them, and that the crust settles well. Place crust back into oven for 5 minutes to "dry" it out. Remove crust and prepare the crumble topping and filling.

Crumble Topping
Using a pasty cutter or two butter knives, combine all crumble ingredients in a medium size bowl until you achieve good pea sized mixture. I like to leave a few butter chunks whole because it just makes the topping so yummy and good!

Mix all filling ingredients together until well combined!

Remaining directions
In pie crust, sprinkle the 1 TBS flour and 1 TBS Sugar on the bottom. Spread together well. Top with Filling, and then finish with crumble topping. In a 375* oven bake pie for 50 to 60 minutes until top is browned and filling is bubbly. Take out and allow to come to room temp before serving. For being a fruit pie ~ this pie cuts BEAUTIFULLY!

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