Blue Goose Pie

It's a muggy 99 degrees outside, and I have a pie in my oven.

And, no, that is not a euphemism.

There is really a pie in the oven. In the kitchen.

I don't know what it is, but I've had a baking craze lately...this uncontrollable desire to create baked goods. And, I've never been a baker before. It's usually too scientific for me, too mathematical. I'm more of a "pinch of this, smidgen of that" kind of cook. Measuring is for pansies.

But lately, I want to bake every day...cupcakes and muffins and brownies and cakes and pies and breads. It's kind of freaking me out. I almost made chocolate chip cookies at 9:30 the other night. I had to convince myself that I didn't need chocolate chip cookies at 9:30 pm.

To soothe the must-bake beast, I've been reading blogs and browsing pics of decadent baked goods. Like s'mores cupcakes and (oh my god) hot chocolate cake. But, that's not helping. Nope, not at all.

So, as I was fridge foraging for lunch today, I noticed that I still had a frozen pie crust and some bing cherries. "Mmm, cherry pie would taste good today," I thought. Yeah, baby. I started looking online for some recipes. But, I remembered how much I disliked pitting cherries and how I had a bag of frozen blueberries. So, blueberry pie it was. Then, I came across a recipe for Creamy Blueberry Pie...a pie crust filled with fresh blueberries (and I did have a couple cups of those!) and a creamy mixture of sugar, flour, sour cream, and eggs, then capped with a crumbly sugar, flour, and butter topping.

As Rachel Ray would say: Yum-O. (She's pure evil, by the way.)

But, I didn't have the three cups of berries that the recipe called for, so I added a cup of gooseberries. I've had them in my fridge for a couple weeks and have been dying to make something out of them. Anne, the cook at Kitchen Conservatory, suggested I make a "fool" by cooking the berries with sugar then folding them into whipped cream. But, a blueberry & gooseberry pie sounded much better.

It's been baking for 20 minutes. I just peeked in the oven. The pie is puffing up. The buttery topping is melting and starting to brown. A few blueberries have burst and are oozing through the topping.

All I can think is "Oh God, I want that in my mouth."

34 minutes later....

I just took the pie out of the oven. The entire thing was bubbling underneath the topping. It was actually pulsating, like it was alive. Blueberry juice was dripping over the side in a few places.

I want to have sex with this pie. Is that wrong?