7 Sisters Pie

Thirteen years ago, when I graduated from college, my closest friends and I pledged that our graduation would not be a final goodbye. As friends who had shared so much together for the four years we were in college, we promised that we would gather together once a year to reminisce, reconnect, and reflect. Since that time thirteen years ago, we have stayed true to our word. 

For the first few years, our reunions centered around weddings.  Then came the baby years when those of us with nursing babies would bring our little ones along, sometimes traveling across the country pack and play and car seat in tow.  The destination is different each year; we each take turns hosting the trip.  As a result, I have traveled to California twice, upstate New York twice, Charleston, Houston, and North Carolina.  Our trips usually involve water and sun and lots of sitting around talking.  We update each other on our lives and we laugh about silly and even some stupid things we did in college.

As individuals we are a special ed teacher-soon-to-be-principal, a jewelry maker whose necklaces have been worn by many Hollywood celebrities, a high school English/History teacher (me), a preacher’s wife, a speech pathologist, a crafty homemaker, a wedding planner, and a religious scholar who recently became a Kiwi.  Together we are friends who grow closer with each annual visit and who think about each other often throughout the year.  Our college experience is what brought us together, but our faith and commitment to yearly reunions is what keeps us growing closer each time we are together.

7 Sisters Blueberry Pie


2 pie crusts

2 pints fresh blueberries

1 cup raspberry jam

1/2 cup cornstarch

2 tablespoons fresh lemon juice

1/2 cup sugar

4 tablespoons butter

Preheat oven 375 degrees.  Prepare crust and press into a 9 in pie dish.  Wash blueberries and put in a pot on the stove.  Add jam, cornstarch, lemon juice, and sugar.  Cook for about five minutes on medium-high heat stirring often.

Remove from stovetop and pour into pie dish.  

Use another pie crust for the top and either make lattice or spread the whole crust over the top making sure to cut a few holes in the top.  Brush butter on top and dust with sugar.

Cover with aluminum foil and bake for 45 minutes covered and then another 15 minutes uncovered.  

Like all fruit pies, this one is especially good with vanilla ice cream!


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