Second Book:

Elizabeth Street Cafe
By Tom Moorman, Larry McGuire, Julia Turshen
Blueberry Grapefruit Cardamom Pie

Blueberry Grapefruit Cardamom Pie

Happy Pi(e) day, everyone! The most important holiday of the year, honestly.

One of my best friends is the absolute queen of pie. I enjoy pie so much, partly because it reminds me of her. She IS pie, you guys. In every way. We celebrate Thanksgiving together often, and no matter how much I eat, I always have room for at least 4 slices of her pie. (I have to, because she makes about 4 different kinds every year..) I love her endlessly, and her pies.

Here is a quick n dirty blueberry crumble pie to get you celebrating. I only had about a cup of blueberries in my fridge, and there was no way I was about to go out in this snow storm we just got, so I decided on a custardy/cakey filling instead of full fruit. The texture is amazing- part pie, part cake, part cobbler. Heaven.  He didn't up being the most handsome pie, but he sure is delicious. 

Enjoy!

BlueberryGrapefruitCardamomPie.jpg

Blueberry Grapefruit Cardamom Pie

Yields: (1) 9" Pie

Ingredients
For the Crust:
1 Store bought or homemade pie crust, I recommend Ina Garten's Perfect Pie Crust
1 TSP finely ground cardamom, if making your own dough from scratch (optional)

For the Filling:
1 Cup sugar
1/2 Cup flour
2 Eggs
1/2 Cup grapefruit curd, or other citrus curd (sour cream or plain greek yogurt works well too)
1 Cup fresh blueberries
2 TSP ground cardamom

For the Crumble:
4 TBSP butter, melted
1/2 Cup oats**
1/4 Cup flour
1/2 TSP ground cardamom
1/2 Cup brown sugar


1) Preheat the oven to 450 degrees Fahrenheit.
2) Blind bake or dock a single pie crust in a 9" pie pan for 7-8 minutes.
3) Combine the sugar, flour, salt, citrus curd, cardamom and eggs in a medium bowl. Fold in the blueberries.
4) Combine the melted butter, brown sugar, flour, cardamom and oats.
5) Pour the filling into the pie shell. Spread the crumble mixture evenly over the top.
6) Return to the oven and bake for 45-55 minutes* until the middle is set and a toothpick comes out clean when inserted in the middle.

*If the edges of your crust are browning too quickly, cover with tin foil. If the top begins to brown too quickly, knock the heat down to 350 degrees and continue cooking until set.
**I used steel cut oats because that's what I had on hand. This, of course, makes a much crunchier topping. Regular or quick oats preferred, but the sky's the limit yall.

ESC: Vietnamese Iced Coffee, pg. 186

ESC: Vietnamese Iced Coffee, pg. 186

ESC: Vietnamese Vegetarian Stock, pg. 219

ESC: Vietnamese Vegetarian Stock, pg. 219