It’s a somewhat different Saturday today, or maybe a perfectly normal Saturday in my life… I’m not sure. Had to get up early this morning because it was time for a soccer tournament for my son and his team again, actually the last one this season…

We got up and realized that it was 6 degrees (Celsius) and heavy rain. Not the optimal weather for a soccer tournament, but we went there, they played their matches and at lunch time all matches were finished and we could return home to get warm again. That will certainly be needed because later today we’re going to the hockey arena to watch a hockey match. Will be fun, but I will remember to bring a really warm jacket…

Well, the weather made me realize that it’s really fall, and I assume we’ll see many more days like this one the upcoming months. I don’t really mind, as long as I have the opportunity to stay inside. I actually find it quite cozy to stay inside and listen to the rain while baking a blueberry pie. Can it get any better than to sit in the sofa with a blanket, eating home made blueberry pie, made of blueberries that you’ve harvested yourself? I don’t think so, I really like that part of the fall!

Did you harvest any blueberries this year? If so, have you baked any pie yet? Here’s a recipe that can be used if you want to bake a tasty pie today. Light some candles, put a dvd in the dvd-player, eat the pie and enjoy the autumn! That’s what I’m going to do tomorrow when all these sport events are over.

Blueberry pie

Ingredients:

• 3/4 cup white sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 4 cups fresh blueberries
• 1 recipe pastry for a 9 inch double crust pie
• 1 tablespoon butter

Directions:

1. Preheat oven to 220 degrees C.
2. Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
3. Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 – 3/4 inch wide strips, and put on top.
4. Bake pie in the lower part of the oven for about 50 minutes, or until crust is golden brown.

Photo: Annie’s Eats