Blueberry Custard Pie 
with fresh apples

Blueberry Custard Pie is a simple, nutritious delight to add to your culinary repertoire. Sustainable food near me or you is a mindset and lifestyle that adds to your state of health and well being. Get to know your farmers and their markets, restauranteurs and grocers who support small farms. Join a food coop. Learn to garden, even if it's a few pots of herbs on your windowsill. Eating something so fresh will change your perspective and overall outlook on life.

Access to a sustainable food source is more than just shopping and eating. It's a nesting in your home, creating what I call a "live kitchen", where everything is a succession from raw ingredients and continuing through to ready to eat. It's learning the joy of preparing quick foods for when you're on the go to make sure you have the most energy at all times. It's a regular walk in the peaceful place of plants and animals that give us food. 

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I get my blueberries from my friend at The Ithaca Farmers Market, John from Glenhaven Farm Winery. Every year I'll get 12 quarts or 48 pints. We eat them fresh while I prepare them for the freezer. That we will have 1 quart a month (or a pint a week), until the next year's crop.

This Blueberry Custard Pie recipe has a shortbread style crust. The recipe calls for 1 pint of fresh or frozen blueberries. All of my ingredients are organic or natural, therefore they retain all of their natural sweetness, which burst with flavor. Since Andy and I prefer to enjoy life without much added sugar, it is included in the recipe as optional. 

If you are wheat free, substitute chickpea, buckwheat, coconut, rice, or any flour that you prefer. A shortbread style crust is simple. Any flour will do. 

Blueberry Custard Pie: This is a very old pie plate from my collection, hence the brown specs. It's got to be at least 100 years old. I found it in an old barn sale at a farm, when I was in college. I love all of my pie plates, but this one is a favorite. As we eat the pie, the red flowers show on the buttery yellow background.

Blueberry Custard Pie Ingredients

Crust: 

1/2 cup flour (pastry, bread or all purpose)

1/2 cup graham flour (if you can't find any, then use 1 cup of the kind of flour you have on hand, or 1/2 and 1/2 of 2 different complimentary flours)

1/2 cup oil (I prefer olive oil, but you can use any oil or softened butter)

Filling:

1 pint of blueberries (fresh or frozen)

1 1/2 cups milk

2 eggs (carefully wash with soap and water before cracking open)

1/4 cup flour (pastry, bread or all purpose - the choice is yours)

1/4 cup sugar or honey (optional)

1 raw apple


Directions

1. Preheat the oven to 350℉

2. Place the flours in the pie plate.

3. Pour the oil over the flour and mix thoroughly with a fork. Using the fork, evenly press the mix onto the pie plate, across the bottom and up the sides, taking care to make the top edge even. This is your crust.

4. Pour the blueberries in the crust and spread them evenly across the bottom.

5. In a bowl, mix the 2 eggs, milk, flour, and sugar so all is evenly blended.

6.Pour over the berries and bake for about 45 minutes until the custard is golden brown and a little puffed up.

7. While the pie is baking, peel, core and slice the apple. When the pie comes out of the oven, arrange the sliced apples on top of the steaming hot pie.

8. Let your Blueberry Custard Pie cool and serve.

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