Apples varying in shades of red and green sit in a basket next to a bouquet of sunflowers. Dishes of food are arranged in a buffet style line on the yurt deck and uncovered for consumption. Curt Stager brings pea soup and Deb Naybor supplies a vegan rice dish. My contribution on behalf of the Osgood Pond Community is a Pixie berry pie.
I picked my first pint of raspberries at the age of four under the tutelage of my mother and grandmother. Over the summer, I’ve picked pints upon pints and quarts upon quarts of wild strawberries, raspberries, blueberries and black berries in the wood lots surrounding our yurt community. The black berries continue to be phenomenal. I feel at home wherever berries grow.
Pixie Berry Pie
This is a family favorite recipe that was passed down from my great-grandmother Ada Loucks. It’s very simple to make and delicious to share. It’s a recipe I know by heart and melds the joy of berry picking and baking perfectly. Here are the ingredients you’ll need:
1 cup sugar
1 stick butter
1 cup flour
1 cup milk
1 ½ teaspoon baking powder
Dash of salt
1 quart of berries
- Set the oven to 375
- Set the berries in one bowl and mix in ½ cup sugar. Stir and let set.
- Mix the dry ingredients in a separate bowl: ½ cup sugar, flour, baking powder and salt
- Add butter and milk to the dry ingredients and stir
- Pour batter into a medium sized cooking pan
- Spoon sugared berries on top
- Cook at 375 for 45 minutes
Coming soon… How to make a birch basket to pick berries! Stay tuned for the photo essay and video tutorial.