The only blueberry pie my husband will eat

He nests among the trequamegon-nicolet national forest, directly next to Delta Highway in Wisconsin, one of the large dining rooms of Delta Diner America. My husband grew up nearby to the Nabagamon camp and visited his dining room every summer with red eyes sauce, malt smoothies and Berry pie slices full of wild blueberries. This is my favorite blueberry pie in the world; For many years I tried to bring it in vain. No pie was as good as the Delta Diner blueberry pie – as long as I made the previous serious Eats editor Stella parks– The blueberry pie. When I first made the cake, my husband finished half of the pie in one session. Needless to say, our household has become a summer staple.

Created with a combination of wild and cultivated blueberries, for a more complex taste, the stella cranberry pie is sweet and cake with a sharp bark that holds the Dammy filling. One of the reasons is that Stella cranberry pie is so delicious that it is an innovative use of a spice that can surprise you in a pie: it includes coriander to improve the flowering notes of the berries. Blueberries and coriander contain both Linalool, which belongs to a group of volatile compounds called Terpen. Black blueberries and coriander can have a different flavor profile – Coriander has a bright citrus comment, while blueberries are sweet and acidic, but paired with the best. The result is a blueberry pie that is more aromatic than without coriander.

Preparation of pie is easy. After pulling the dough dough and lining the cake, simply throw the fruit with lemon juice, sugar, salt, coriander and tapioka starch and scrap it into the prepared pie pan. The top of the grid is nice but not essential – close the cake, brush with egg washer, and bake until the filling is juicy and bubble. You have to wait for the pie to cool down completely before digging, and although this is a difficult task, I promise that it is still easier than the Wisconsin Delta Diner tour.