The best blueberry pie we ever made

I came up with the recipe for the filling--I was inspired by the article in the July/Aug. 2008 issue of Cook's Illustrated to add a grated apple to take advantage of the apple's pectin for thickening the filling. So I modified my usual recipe to incorporate the grated apple, and it's the best blueberry pie we've ever had! Not only does the apple enhance the texture, but it adds a fantastic tartness behind the sweet blueberries. I also made the crust, and Paul did all the rolling, assembling (and photography).

Blueberry pie

Pastry for double crust

For filling, mix all together:
6 c. frozen blueberries
3/4 c. agave syrup (or honey, or rice syrup, or sugar)
1 granny smith apple, peeled and grated on the large holes of a grater
Grated zest of one lemon (1/2 to 1 tsp. or so)
2 tsp. lemon juice
2 tbsp. instant tapioca
1/4 tsp. cinnamon (or nutmeg)
Dash of salt

Bake at 400F for ca. 50 min., until crust is golden and filling bubbly.

It's not the perfect needle, and that's OK

I started my Hexacomb Cardigan, and I wanted, desperately, to knit this on wooden straights. I don't enjoy circulars. They're always attached--always moving against each other--there's no independence of motion!

But it was just too much cotton yarn on too small a needle, and I couldn't find a longer straight needle--the cotton just wouldn't scrunch up small enough on the straights.

And I wanted to get going, so when I couldn't find a wooden circular of the right size at either local yarn store, and I did find a metal pair at the second, I bought that pair--so slippery! The yarn's just slipping all over! But that's ok. I get to knit now.

And, sure, I could have mail ordered a wooden circular, but then I wouldn't have given some money to a LYS--in this economy, I want every dollar staying in my community. If I want an LYS, I have to spend money at an LYS--so I bought the metal circulars. Maybe someday if I have more spare money than I do now, I'll buy a wooden pair.