Blueberry Peach Crostata, Rustic Yumminess

So, it's Father's Day.  I have to be honest and fess-up. I have an issue with Father's Day.  It's sort of bittersweet in the truest sense of the word.   I feel a bit guilty on this day.  I've always wanted to recognize Paul, and give him his "due respect" for being the father of our two children, but it has always been overshadowed with the sadness of losing my own father on this very day.  This is the 25th anniversary of my dad's passing.  Somehow this year I feel different.  Maybe it's because my mom is with him after all these years.  He is not alone anymore.  I am grateful for the time I had with my dad, and I am happy that he at least had a few short years to experience  "grandpahood".  He was such a proud grandpa!

So this year is Paul's year.  Not once did I say,"You're not my father" like I usually say.  Instead I said, "it's your day!"  Paul chose the day's activities...or lack of activities.  He chose his father's day feast menu and of course chose dessert.  I did not allow him free reign mind you, I supplied him with a list of options.  Later in the week I'll tell you about the spicy shrimp on the barbie.  Now is the time to talk dessert.  I gave Paul the option of a fruit tart or a rustic crostata.   Not ever having a crostata before, his interest was piqued.
A crostata is like a freeform pie.  You have a lot of freedom to choose fillings and spices, easy to customize to any taste.  I chose to make blueberry-peach crostata, spiced with cinnamon, ginger and a hint of nutmeg.  A blueberry inspiration after a trip to the farmer's market this morning.

A food processor makes the whole process a breeze.  You can mix the dough for the crust ahead of time, the crumb topping too.  Just roll it out and add the fruit filling shortly before dinner and your crostata will be perfect for dessert.  The crust is a basic butter pastry.  I like Ina Garten's pastry from her apple crostata.  You can use any butter pastry you like if you have a favorite.  Adjust the fruit and spice to your liking.

Mavis Webb's Southern Pecan Pie

Over the past few weeks, food bloggers have been posting their favorite pie recipes like crazy.  It's almost as if Thanksgiving marked the beginning of pie season.  It's understandable.  Pies are meant to be eaten with company, unless of course, you happen to have a large pie-loving family.  Personally, I only bake pies when I know there will be enough mouths around to eat them.  There is nothing appealing about a soggy week-old pie.

Everyone has been professing to have the "best pie you have ever eaten", or the "pie that will change your life".  Bloggers have been revealing their families' pie secrets.  Everyone seems to have had a pie baking grandma.  Not me, the only thing I remember my grandma making was tea.  As I was reading these blogs, I agreed that every pie sounded wonderful, but I kept thinking to myself, "how could this be the best pecan pie on earth?  I have the recipe for the best pecan pie on earth!"  Actually,  it is not my original recipe at all.

In the early 80's we moved from Santa Cruz, California to San Antonio, Texas for business reasons.  It was there I met this lovely "blue-haired" lady named Mavis Webb.  Mavis worked in our office.  She had a sweet and gentle southern demeanor.  Mavis had a way of speaking that was different than the usual office banter.  She's say things like, "bless your little heart" or "time to circle the wagons".  She looked a bit like SNL's church lady, bouffant hair and all.  Mavis was like the office mom; and that office mom could bake!

I recall the day that Mavis introduced me to her pecan pie.  Pecan pie had always been a favorite of mine.  One bite of her pie, and instantaneously, my idea of the perfect pecan pie was changed forever.  Every bite transported me to pecan heaven.  Her pie did not have a heavy, gooey, dark middle  with a distinct layer of pecans on top.  No, Mavis Webb's pie had a slightly lighter texture than other pecan pies, and the flavor was homogeneous.  What was her secret? .... Pecan meal... Pecan meal is the main ingredient that set Mavis's pie above all others.   I asked Mavis for her recipe and the next day, she brought in her pie recipe typed up on a 3x5 Mavis Webb personalized recipe card, along with a BIG sack of pecans from her backyard.  Not only did this woman make the best pie in the world, but she grew the pecans!  OMG!

I dusted off this recipe and made this heavenly pie for Thanksgiving this year.  Thanksgiving has come and gone, but this recipe is one to consider to top off any holiday meal.