Friday, February 6, 2009
YWPWT: Fluffy Bunny Berry Pie
Just in the nick of time, I am presenting my take on a Literary Pie, courtesy of this month's winner, Mary, who proposed a literary theme for You Want Pies With That?.
When my girls were little, one of their favorite authors was (and still is) Rosemary Wells. She has such insight into children's minds and her drawings are wonderful. I've met her several times and she is such a sweet person. Stanley and Rhoda was a favorite.
Our family started using 'catch phrases' from this book in our daily lives. One of the great stories was about Bunny Berries. When Rhoda wanted to avoid things like chores, she resorted to spilling and counting her bunny berries. Over time, when one of the girls procrastinated, she would be accused of "bunny-berrying." What other choice did I have for this month's theme, I ask you?
The filling for this pie is a blueberry fluff -- so soft, in fact, that fresh blueberries sink immediately.
And, of course, the berries strongly resemble bunny berries.
The end result is a Fluffy Bunny Berry Pie. ( Get it? )
It should be fun to see what other kinds of literary pies will be appearing soon. Thanks to everyone at YWPWT for keeping us challenged.
1 envelope unflavored gelatin
1 1/4 cups cold water
2 cups fresh blueberries
1/2 cup sugar
1 tablespoon fresh lemon juice (I used fresh lime juice)
1 egg white, unbeaten
Soften gelatin in 1/4 cup cold water and set aside. Place 1 cup of blueberries in a saucepan with 12 cup water. Cover and cook until skins burst, 3 to 5 minutes. Remove from heat and strain; there should be about 3/4 cup. Stir in the softened gelatin, sugar, lemon (or lime) juice, and remaining 1/2 cup water. (I also added some finely grated lime peel.) Chill until the mixture begins to thicken. Add the egg white and beat with a hand mixer until fluffy. Fold in the remaining whole blueberries. Chill. Fill pie or tart shells with fluff, or eat plain in small dishes. Makes 6 large servings.