This weeks Tuesdays with Dorie recipe was brought to you by: Amy of South in Your Mouth
There was a lot of drama that went on with making this pie. My husband and I are out in LA visiting family and my sister happened to be here as well. For starters, my sister-in-law has a beautiful kitchen, porcelain sinks, viking stoves, etc. etc. it’s truly gorgeous. Though, when it comes to baking, she doesn’t have much; no zester, no glass pie plate, just the bare essentials. But, we made do with the tools available and everyone seemed extremely happy with the end result.
I made only a couple of changes. For the filling, in place of the sugar, I used agave nectar. I am experimenting with this sweetener to try and develop low sugar desserts. The nectar did not change the texture of the berries as if I were using sugar, it was about the same.
The second change I made was a good move, serendipity in an improvised kitchen. There were no breadcrumbs available, but I made a quick decision of using crushed amaretto cookies. An ingredient I will undoubtedly add to future pies.
The amaretto below the blueberries.
I’m really happy with the end result of this weeks recipe. Although I was posed with more than a few (fun) challenges in the kitchen, cooking with my family and sharing great dessert with them was thoroughly enjoyable.
Special thanks to Nick Bilton and Nathalie Marin for being such great photo assistants. Thanks also to Leanne and Michael for their kitchen (now will you PLEASE get some baking utensils!).