Summers always seem to keep us more busy than the school year and my posts have slowed down for the time being. My family always comes to visit in the summer when the kids are out of school and June brought us my sister and her family for two weeks. As a tradition, we always go fruit and vegetable picking when they come. This year, we headed up to Somis, CA to pick fresh, delicious blueberries.
The highlight was when Elena discovered a beautiful birds nest among the blueberry bushes.
Cherry Blueberry Pie
(from Rhodes website)
1 ¾ Pounds sweet cherries (rinsed & pitted)
3 Tbsp. Lemon juice
1 ½ cups. Fresh Blueberries (rinsed & drained or, frozen)
1 Cup Sugar
¼ c. cornstarch
2 tsp. Butter (cup into small pieces)
In a large bowl mix cherries & blueberries w/ lemon juice. Combine sugar & cornstarch gently stir into them.
Spoon mixture into pastry in pan, scatter butter evenly over fruit. Top pastry with shell. 13x17’ pan.
Bake on bottom rack of a 400 temp. Regular oven or convection oven until fruit is bubbly in center and pastry is well-browned approx. 1 hour, cool for 3 hours.