Last Friday night two of our neighbors braved the snowy evening to came to our house for a lasagna dinner in their winter boots. We’ve been enjoying having company for supper once a month, and this month E. voted for Mr. & Mrs. M. They are a sweet and generous couple that have a farm right down the road from us. Mr. M. has hired the boys from time to time to do odds and ends for him. All summer long they bring extra produce from their garden here for our growing boys as well as homemade jam and canning advice. And when our growing boys go down the road to their house, there’s always a pick from a variety of candy bars awaiting them. Mr. M. is an amateur artist who recently painted a lovely mural of their farm on their kitchen wall. He’s given Eli lots of artistic tips and has inspired him to try his hand at watercolor pencils and painting on slate.
Anyway, we had a lovely dinner here with them and a few hours of good conversation. They were so delighted with their visit and told us so quite often. On Sunday afternoon after church they delivered a Blackberry Crème Pie as a little thank-you. It’s a creation Mrs. M. made up and is so good that I had to force myself to not eat a third piece in one sitting.
I asked if she would share the recipe – you’ll find it below. Keep in mind that Mrs. M. comes from the school of not measuring much of anything so the recipe’s a little sketchy but well worth the try:
Blackberry Crème Pie
Place your raw pie dough in a pie plate and put a single layer of large blackberries all around the bottom. Dust the berries with a few tablespoons of flour and sugar. Bake this at 350 for 20 minutes (or until golden brown and almost done). Mix 1 pint of sour cream, 1 cup of sugar and 1 tsp. vanilla. Pour over berries and sprinkle some nutmeg on top. Bake EXACTLY 11 minutes (NO MORE OR THE SOUR CREAM WITH CURDLE). Don’t worry if the pie doesn’t seem set up, it will. Cool and store in frig.
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