Janet McCormick: Holiday blueberry slab pie an easy, festive dessert

December 16, 2018

The sight of colorful decorated Christmas cookies on a tray insights a flood of feel good my soul can’t contain. It’s such a happy place and it’s about as dramatic as Buddy the elf screaming “Santa’s coming!”

My internal excitement is over the top as three of my favorite things are complete: sugar, Christmas and baking. But when every day right before the holiday is piled with cooking for long hours, I welcome any dessert that will accomplish the trifecta of “feel good.”

When I want to feed a bunch of people I always opt for a slab pie like this one. It’s simple, festive and delicious all the same.

Days before the big day I step back into my childhood and dream about memories that really mean the most. I can smell oranges and applesauce cakes that my mom would make with the black walnuts that fell in the fall in our back yard.

To this day I can still remember how the oils from the walnuts were a sharp contrast in flavor and went well with the fresh spices she mixed in the batter.

We used to play old records from my dad’s collection and stare so deeply into the lights of the trees that I felt my eyes slightly blind from the brightness. I usually only travel down the memory road for a few minutes just long enough to smile. My day begs me back reality as I prepare for my own vision for how the festivities will go down.

Do I want everyone to be smiling and laughing in an immaculate house with Christmas carols playing at the perfect volume and twinkle lights twinkling and a spread of beautiful looking homemade food that includes everyone’s favorites while family members nestle comfortably by the fire and tell stories that make us laugh at all the right parts, and everyone leaves feeling as though I can’t wait to visit again?

Sure, but I’ve lived long enough to know what I want and what usually happens is somewhere deep in the middle of the best and worst outcome.

As I decompress these next few weeks and think about the new year to come. I look forward to more recipes like this that will feed a lot of tummies with only a little effort but keep them at my table where our hearts and souls share a few words of comfort and cheer that will make us all laugh a lot.


3 prepared pie crusts

2 cans blueberry pie filling

1 holiday cookie cutter

Spread two pie crusts to cover a rimmed cookie sheet. Pour pie filling on top. Cut remaining pie crust dough into shapes with the cookie cutter. Arrange on top of the pie. Bake for 15 minutes in a 400-degree oven.

Janet McCormick is the owner of Let’s Eat Cafe in downtown Huntington. More of her recipes can be found at http://www.10-minutemeals.com.

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