Pie in the park… PieBox makes it possible. 

We love going to the farmers market, buying what’s in season, then baking a pie to take somewhere. Right now, blueberries are in season and plentiful at our local farmers market. So last week, we loaded up on blueberries, made an insanely delicious pie, then packed a picnic and headed for the park.

Using fruit that’s in season and sold close by, will add flavor that you can’t get anywhere else. Fruit seasonality is really dependent on where you live but here’s what you can typically expect in the Midwest:

  • Apples: July - October
  • Blackberries: July into August
  • Blueberries: July into August
  • Cantaloupes: August and September
  • Cherries: June and July
  • Grapes: August and September
  • Peaches:  July and August
  • Pears: August - October
  • Plums: July and August
  • Pumpkins: September through October
  • Raspberries: June into August
  • Rhubarb: April through June
  • Strawberries: June and July
  • Watermelons: August through September 

Try this making this blueberry pie, then taking it somewhere… 

Blueberry Pie

Ingredients:

  • Pie dough to prepare two pie shells (see our previous post on 3-2-1 dough) 
  • ½ cup sugar
  • 1/4 cups brown sugar
  • 2.5 tablespoons quick cook tapioca
  • ½ teaspoon ground cinnamon
  • 2 teaspoons almond extract
  • 4 cups fresh blueberries

Preheat the oven to 400 degrees F.  Mix all the above ingredients into a large bowl. Line the pie dish with one pie crust, then pour in the blueberry mixture. Roll and cut the remaining pastry into wide strips, and make lattice top. Crimp and flute edges, then bake the pie for about 45 minutes, or until bubbling and crust is golden brown. Cool for at least 30 min. Serve warm or at room temperature.