Saturday, August 16, 2008
Flueberry Frumble Frie
One of the things me and Tony really love doing is laughing at each other and ourselves - it's a constant hobby and one we thoroughly enjoy. Plus, since we're really such bumbling fools-at-heart, there is really no end to material - it just rolls on in. One of Tony's specialty areas is the way in which he is forever reinventing names for something I've cooked in the past. On the weekends especially, he is always asking if I'm making this, that, or the other thing - because he is clearly calorie deprived and it is the weekend after all, hint hint.
So, these are some of the items he is constantly asking me to make:
Cloofette [That would mean the delectable Clafoutis.]
Scuffle Cake [Yeah, that's actually Souffle. I know.]
Oofda Eggs [Uh huh. This is Oeufs en Cocotte - sounds a bit more elegant the latter way, oui?]
Geejooblah Chocolate [Okay. Not self explanatory. Translation IS! Gianduja. Sinful.]
There are SO many more, and now I wish I'd written them down because I can't tell you how entertaining and mind boggling some of them are - I mean, Scuffle Cake? Almost a travesty. But not in this household. I'm not sure if it's just Guy Speak and he's determined to NOT remember the name of any fancy schmancy dish on purpose, or, if he's just trying to invent the most preposterous name he can possibly think of - to chap my ass and then make me giggle. Either way, it obviously works, huh?
Well anyway, I made a Flueberry Frumble Frie - better known to most of you as Blueberry Crumble Pie and is was so damn good I ran down the street without my pants on. Similar to the cherry dish that I just made - I asked Tony ahead of time if he liked blueberries. Well, what do YOU think? NO, of course - doesn't like them, never has, never liked blueberry pie, and blah blee blah blee I didn't even listen to the rest of it because what is the point. And afterward, of course, what do YOU think? He frickin' loved it. So then he ran down the street without his pants on.
Flueberry Frumble Frie (aka Blueberry Crumble Pie)
We adored this pie and it didn't last long in the house, it was such a treat. The filling is very sweet and satisfying - the touch of lemon zest is just divine. And the crumble topping? OH THE CRUMBLE TOPPING. Heavenly. Perfect. Lovely. So much better than a typical pie crust topping. The only downside to the pie is that we couldn't leave it alone - it was one of those desserts that when you have it around, it's addicting. So - you love it, but you hate it. Which means - it is really, really, REALLY good. And makes you run down the street without your pants on, apparently.
2 pints blueberries
2/3 c. sugar
3 t. cornstarch
1/2 t. finely chopped lemon zest
3/4 c. AP flour
1/2 c. dark brown sugar
6 T. butter, cut into small pieces
Use this crust recipe, with baking instructions below
Crumble: combine flour and sugar in processor until combined. Add butter and pulse until mixture forms a crumble, don't over mix. Keep in fridge until ready to use.
Filling: in large bowl, combine all ingredients. Using back of a large spoon, crush about 20% of the blueberries to release the juices and thicken the filling.
Pie/crust: Preheat oven to 350F. Take your prepared pie tin (with dough in the tin, ready for baking, make sure you've poked holes in bottom of crust w/ fork) and line the dough with aluminum foil; fill with pie weights or dried beans. Bake until crimped edges are firm, about 10 minutes; remove foil and weights and bake until bottom is firm, about 10 minutes. Fill the crust with berry mixture and top with the crumble. Place on a lined baking sheet and baked until filling starts to bubble, 1 - 1 1/4 hours. Remove, and cool on a wire rack. Adapted from Martha Stewart. ENJOY!