12. That’s the number of times I have made this pie since July when blueberries came into season. It’s been my most requested pie of the summer and people can’t get enough of it. So naturally, I decided it’s time to share it! The recipe itself is not particularly special, though I do think adding a 1/2 teaspoon of cardamom makes it that much better. What makes this so good is the fruit – the magical weeks where the peaches and blueberries are local and in season. I also decided to share because I’ve been missing this pie blog and a chance run-in with a stranger this morning encouraged me to return to my pie roots.
I set out in the early hours of the morning to go to Cleveland Bagel Company with the goal of simply getting a bag of bagels. Pajama shirt and teeth unbrushed, I rolled in with the objective to discretely procure breakfast for my family and get back to my coffee as quickly as possible. Uncaffeinated decision making about bagel varieties and cream cheese flavors extended my stay (the struggle is very real) and before I knew it, I was being pulled out of my morning haze by a most cheerful and lovely Shawnda Moye who I have now decided is my baking soulmate.
“You came to Cleveland in 2000? Me too!”
“If you were going to dinner with Oprah, what pie would you bring?”
“I love Oprah!”
“I make a mean peach cobbler.”
“I just failed at cobbler last night and need someone to teach me!”
“I make a ridiculous salted honey pie.”
“I’m here again on Tuesday.”
“Pie it is!”
Shawnda and I talked about our mutual passion for baking, for carrying on family recipes and the leap of faith it takes to do what stirs your soul. Which for us is stirring things in a mixing bowl. We’re Instagram friends now which makes it kind of official, but our short conversation helped me remember why I love this blog so much. There is such an intrinsic connection between people and food and I’m feeling the need to find ways to connect with people more than ever right now. Food can bridge differences in ways that words cannot and I’m ready to get back to sharing what I love with anyone that wants to listen and return that enthusiasm. If you want a virtual dose of the enthusiasm I received from Shawnda today, you can read this article in Edible Cleveland or follow her on Instagram @southernsweetscle. I’ll be back to see her on Tuesday with a pie in hand.