July’s pie of the month looked good and tasted better.

We came home from Michigan with ten pounds of blueberries. I had good intentions of baking a blueberry pie the following weekend for the World Cup finale, but we ended up watching in a bar downtown, and by the time we got home, we were too tired for pie. Too tired for pie!

I’ve made blueberry pies before, so the challenge this month was a lattice crust – and then I decided to make it harder on myself by doing a fancy cut-out crust AND a somewhat improvised recipe AND started all of this less than half an hour before we were supposed to be at the housewarming party for which I was baking.

I wanted a straightforward blueberry pie scented with lemon, and after failing to find a recipe that met my wishes, accomplished that with a pound and a half of frozen blueberries, the zest of three lemons, and a splash of almond extract.

The pie came out of the oven right as I got out of the shower, and we made it to the party two hours late, but just as the grilling wrapped up – so just in time for dessert! At the end of the night, we were left with one slice of pie, which N finished off with homemade ice cream. He proclaimed this among the best pies I’ve made – including his made-to-order birthday pie from a few months back. Not bad!

I’m hopelessly behind in blogging this year’s resolutions. Might as well start at the present and work backwards!