Grandma Esther always had a way of making everyone around her table feel like they were part of the family. There always seemed to be a crowd in her kitchen…people just “dropping by.” Even the mailman would come in for a cup of coffee.
One Thanksgiving in her home, I was so full; I knew I had room for just one piece of pie. And I chose blueberry over pumpkin. Every year after that, she always made sure that she made a blueberry pie, and she always made sure that I ate it!
It seemed like she was always cooking, always giving, always feeding and providing for others. When I was an exhausted young mother, she would make me feel so taken care of during our visits. I was always well-rested and well-fed after our time at Esther’s house. She was the one caring for me.
Her last Christmas, she drew me down to her and hugged me tight. Whispering in my ear while clutching my shoulders tightly she said, “You have SUCH a beautiful family…I love you so much…I love you so much…” Tears streamed down both of our faces – knowing that this was the last time we would see each other – it was so hard to let go.
I strive to be the kind of woman that Esther was. I want to have the kind of welcoming home that she had. And I want everyone who crosses my threshold to stay for coffee and linger over a piece of pie.
Although not her recipe, here is a simple Blueberry Cream Pie that has me remembering Esther fondly every time I make it.
2/3 c sugar
Mix together cream, sugar, flour, salt and lemon zest. Pour over blueberries in unbaked pie crust. Bake at 400 degrees for 35-40 minutes or until toothpick comes out clean. Serve chilled with whipped cream. Tastes best when shared.