My husband loves fruit pies. I wanted to do something to surprise him after he had a long hard day at work. I want to submit and serve him (more on this below the recipe). So I run to the store and gather ingredients to make gluten free organic blueberry pie. YUM.
While I’m not completely anti-gluten, I try to eat it as little as possible. It does make us feel heavy and bloated. So I lightened it up with organic Buckwheat flour. Buckwheat grains have been cultivated in Southeast Asia for a long time and the brand I use is NON GMO, USDA organic (BTW if something is labeled organic, it is NON GMO), certified gluten free and a good source of fiber.
With my Buckwheat flour, organic blueberries, lemon juice, a pinch of Himalayan pink salt, and my go-to coconut palm sugar I search my heirloom family cookbook for how to make pie crust and simple fruit pie filling. I found it, made it and loved it.
Full disclosure: this is going to be a culinary experience. The buckwheat dough has an earthy taste and a sandy texture, and when scooped out the pie may appear to be more of a crumble. But it is deliciously different. The husbands first impression: “Spot on!”
This is what you do
- Cream together 2 cups Buckwheat flour and 2 sticks of butter (you can substitute any type of hydrogenated fat) after thoroughly mixed combine with one egg yolk
- Bring together dough and form into a ball. Cut dough ball in half.
- Liberally flour your rolling surface and rolling pin. Roll out dough into a uniform circle until 1/8 of an inch thick (HINT: press together the edges if they split apart).
- Transfer dough to a greased pie pan. This is super tricky and took me a few tries. Roll half of the dough back over the rolling pin, and scoop the other half of the dough with a bakery cutter; transfer dough over and press into the dish. Poke dough with fork to prevent bubbles from forming. Bake at 350 degrees for 10 minutes.
- Next, combine 4 cups of blueberries (frozen or fresh), 1 cup of sugar, liberal pinch of salt, and 3 tsp of lemon juice until thoroughly mixed.
- Pour blueberry filling into pie crust. Bake at 350 degrees for 45 minutes, then at 450 degrees until the crust is browned and the filling is bubbling.
- Let cool (I refrigerated overnight, but you can eat as soon as you want. The warmer the bake is the sandier the crust will be), sprinkle with powdered sugar, garnish with whipped cream and enjoy!
As a newlywed I have come to a place of servitude and submissiveness. Not because I have to-but because I want to. It is commanded in the scripture for wives to submit to their husbands, and for husbands to love, honor and cherish their wives (Ephesians 5). Submitting does not mean we are slaves, dealt injustice or inadequate! The modern feminist movement has completely destroyed this pearl of wisdom. We submit to the spiritual direction and authority given to the husband by The Lord: “for the husband is the head of the wife, even as Christ is the head of the church” (Ephesians 5:23). It is a model of the relationship Jesus Christ has with His Bride. Furthermore, it has brought a safe, calm and peaceful feeling in the marriage and the household, not a demeaning or oppressive one. And as always there are people who misinterpret The Scripture and abuse women referencing the submissiveness. But in doing so they are reserving their place in Sheol.
So as wives, we should take great pleasure in serving our husbands, like the good women of the Bible. Serving by cooking and cleaning, loving and nurturing, advising and listening. Come to this truth and may The Lord bless your marriage as the union of the lovers in Song of Solomon. For a “wife of noble character . . . is worth far more than rubies” (Proverbs 31:10).