There’s something very American about dessert pies. Maybe it’s just my perspective having grown up in Australia, but dessert pies always seem like something of a novelty to me. I ate my fair share of Four’N Twenty party pies as a child (this was pre-gluten intolerance obviously), but fruit-filled pies were a rare treat, and usually came from the freezer aisle. Haute cuisine, n’est-ce pas?
This childhood of dessert-pie-deprivation has left me with somewhat of an obsession with these beautiful, fruit-filled, lattice-topped pies that I see all over Instagram. Whenever I think about pie, I am reminded of the song ‘Memphis in June’ (written by Hoagy Carmichael in 1945, made famous by Nina Simone in 1959, and recently re-recorded by Annie Lennox), the opening lines of which read:
Memphis in June
A shady veranda
Under a Sunday blue sky
Memphis in June
And cousin Amanda
Is making a rhubarb pie
The type of pie differs depending on which version of the song you’re listening to; I have a particular fondness for the Annie Lennox rendition of the song, and she sings ‘blueberry pie’, so let’s go with that. This song always brings to mind lazy summer afternoons spent outdoors, when the warm breeze and glinting sunlight lulls you into a state of complete relaxation and you lose all sense of time and obligation. Sounds pretty idyllic, doesn’t it? And what better way to cap off such an afternoon than with a generous serving of sweet, crumbly berry pie?
As for the actual recipe, it’s an easy one. Use your preferred gluten free sweet shortcrust pastry recipe (or frozen pastry, whatever’s easiest), and simply dump a whole lot of fruit into the middle. Easy. If you want to get fancy, you can cut out little pastry shapes like I did, or you could experiment with a lattice top or something else ~aesthetically pleasing~.
It’s Pi(e) Day today, which technically celebrates the number, but has more recently been co-opted by the foodie community as an excuse for eating more dessert. Like we really needed another excuse. So…maybe you should make this recipe today? Just sayin’…