Wednesday, September 22, 2010

Mmmm Pie!

Fangbanger Pie
On a mission to redeem an expiring Groupon last weekend, we took an unexpected detour to Home Goods. If you're not familiar with this thrifty wonder, you are truly missing out- it is the Loemann's of home decor and kitchenware. We found three dollar glass vases, a seriously over-sized Lacoste floor pillow, port hole mirrors and best of all, we snagged a fabulous Le Creuset pie pan. For $15 bucks.

On our way to a country party that evening we stopped at the market and picked up some red pears, blueberries and pie crust. Our lovely hostess let us take over her kitchen, and we soon had an impromptu pie crisping in the oven.

While our greedy friends burned their mouths on the fresh-from-the-oven pie, several commented that the blueberry drippings looked like blood. Hence the Fangbanger. Don't worry... even though we whipped up the recipe we'll let you call it whatever you want.

Directions after the jump.

Directions: Set oven to 350. While the oven is preheating, fit premade pie crust (or homemade if you're feeling ambitious) into your pie pan making sure that the bottom and sides are smoothly covered. 
In a large mixing bowl, combine 6 cups blueberries, 4 skinned and cubed red pears, juice of 1 lemon, 1 cup sugar, 1 teaspoon vanilla extract, 1/4 teaspoon cinnamon, 1 tablespoon honey, and a pinch of salt. Gently mix all ingredients with a wooden spoon until well combined.
Pour filling into your crust lined pie pan and scatter 3 tablespoons of butter (cut into smaller pieces) over filling. Cover pie with remaining crust and pinch edges to secure. In the center of your pie, make a small ''X'' in the dough to allow stream to escape. 
Place pie in preheated oven and bake for about 60 minutes depending on your oven. Allow pie to cool compleletly before serving. Enjoy with a tall glass of milk (or wine).

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