July 4, 2017

As American As ...

I'm guessing "apple pie" will come to mind to finish that phrase, but since I'm not harvesting apples at the moment, you're going to have to settle for blueberry pie.

I read somewhere that the use of "à la mode" to refer to ice cream on top of pie was first used by an American restaurateur. Outside of North America I believe it means contemporary or modern. I suppose the gentleman who coined the phrase hoped that ice cream on pie would become the latest modern dessert trend of his time! Now we probably think of it as classic. Worldwide Readers, how do you understand the term? Anyway, recipes below.

Blueberry Pie a la Mode

Crust for 10" pie:
  • 2 & 2/3 cups flour (I used 2 C white and 2/3 C homegrown whole wheat
  • 1 tsp salt 
  • 1 cup lard
  • 1 egg 
  • 1/2 cup cold water

Cut lard into flour & salt. Beat egg into water and add to flour mixture. Mix with a fork (not hands, because we don't want to melt the little lumps of lard) until moist. Divide in half for top & bottom crusts.

  • 5 cups fresh blueberries
  • 1 cup sugar (more or less)
  • 1/4 heaping cup white flour
  • 1/2 tsp cinnamon
  • 2 tbsp lemon juice
  • 2 or 3 tbsp butter

You know the drill: mix the filling ingredients, roll out the dough, put it in a pie pan, fill it up, top with more crust and bake. I preheat my oven to 425°F (220°C) and then turn it down to 350°F (180°C) when I put in the pie. Takes about 35 to 45 minutes to bake.

Ice Cream (Vanilla)
  • 2 cups whole milk (I use goat milk and cream, of coarse) 
  • 2 cups cream 
  • 1/2 cup sugar 
  • 3 egg yolks 
  • pinch sea salt 
  • 1 tbsp vanilla extract

Heat milk, cream, and sugar and stir until the sugar melts. Beat egg yolks and gradually add milk mixture, beating well (I do this in my blender). Add salt and vanilla. Chill. When cold, pour into frozen mixing bowl (I'm referring to the Cuisinart Ice Cream Maker - pictures here). It takes about 20 to 25 minutes to freeze soft. Remove paddle and put the bowl back into the freezer until time to serve. It hardens as it sits in the freezer.

Our blueberries are just getting ripe so I'll be picking them about every other day for the rest of the month. We eat plenty fresh, and I freeze them, make jam, and try to freeze plenty of ready-to-bake blueberry pies. (How to freeze fruit pies here.) Fresh is best, especially with ice cream, so we'll be getting our fill on those too!

As American As ... © July 2017 by Leigh


Rain said...

Mmmm...great recipe, Happy Independence Day to you and Dan!!! :)

Ed said...

Well that explains why a la mode means with ice cream and a la carte means without all the rest of the fixings. Leave it to an American!

Leigh said...

Rain, thanks! It's the first fresh blueberry pie of the summer! Those always taste the best. :)

Ed, a long time ago I worked as a waitress in a fancy hotel. One day a gentleman ordered roast beef a la carte. When I brought their meals, he demanded to know where the rest of it was. Surprised, I said, "But you ordered it a la carte!" His wife burst out laughing and explained what a la carte meant. So much for fancy airs, LOL.

Pricket said...

Just a note to say I keep up with your posts the past several years and am blessed by them and gain new ideas and appreciation. On this Independence Day may your home and life continue to be fruitful and covered by the Lords blessing.

Leigh said...

Pricket, thank you! I very much appreciate that. I wish the same to you!

Cozy Thyme Cottage said...

Blueberry pie is especially yummy! We froze up almost 20 pounds but wish I could pick my own! Thanks for the information on how to freeze fruit pies. Nancy

Florida Farm Girl said...

Our pie today was fresh peach. Yum. I like some pies with ice cream but other times prefer whipped cream. Or maybe just plain. I'm not much for berry pies unless its a strawberry pie.

Leigh said...

Nancy, I LOVE having those pies in my freezer! Very convenient when I need a quick and tasty dessert! Do you have room for a blueberry bush in your yard somewhere?

Sue, I love peach and strawberry pie too! But we got zero peaches this year! Nor almonds either. And that after bountiful pink blossoms all over all those trees. :(

Henny Penny said...

Your pie looks more than delicious! You have the finest ingredients for making pies and ice cream. Lard, goat's milk, etc. I love it!!

Sandy Livesay said...


Your pies looks delish....and all American!!! Happy 4th of July to You and Dan.

Harry Flashman said...

That pie looks mighty savory. I like pecan pie better than any other kind, though I like blueberry too. I can't have pecan pie anymore though because of all the sugar in it. >:-(

Leigh said...

Henny Penny, it was sooo good! Something about those first handpicked blueberries. I love making wholesome goodies like this. :)

Sandy, the same to you and Bulldog Man!

Harry, ooo, I love pecan pie too! It is awfully sweet though, which is why I rarely make it (but I can never resist if it's offered. :)