It's pie season! Well, that implies that there's some time of the year in which humans won't eat pie. But now that we're doing the barbecue thing on a regular basis in the warm weather, pies are making an appearance everywhere, including the State Fair. Since Indiana's state pie is the sugar cream pie, I made this dressed up version of a sugar cream pie spiked with a sunny dose of bright lemon and the aromatic punch of some lavender. The best part about this pie is that the top brulees into an unreal crispy, crunchy top layer dotted with the lavender flowers. And it doesn't get much easier than mixing it in one bowl and pouring it into a pre-made pie shell. I've included the recipe for good pie dough that I've used in the past (cribbed directly from Martha "Prison Poncho" Stewart), but if we're being honest with each other, I've been using pre-made Pillsbury dough and I've never regretted it once.

Fruit Pie Chart

If you're a traditionalist, use this handy-dandy chart to get the right proportions of flour, butter, sugar, fruit, lemon and spices for your fruit pies.

Apple: 6-7 cups, sliced and peeled

1/2 cups granulated sugar

1/2 cups packed brown sugar

3 tablespoons flour

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 teaspoon cinnamon

1 tablespoon lemon juice

1 tablespoon butter

Stir all together except butter. Let sit for 30 minutes. Pour into pie shell. Dot with butter. Add top crust, flute, wash with egg and bake.

Blueberry: 5 cups, washed

1 cup granulated sugar

1/2 cup flour

1/8 teaspoon salt

1/2 teaspoon cinnamon

1 tablespoon lemon juice

2 tablespoons butter

Stir all together except butter. Let sit for 30 minutes. Pour into pie shell. Dot with butter. Add top crust, flute, wash with egg and bake.

Blackberry: 6 cups, washed

1 cup granulated sugar

3 tablespoons cornstarch

1 teaspoon lemon juice

+ 1/2 teaspoon lemon zest

2 tablespoons butter

Stir all together except butter. Let sit for 30 minutes. Pour into pie shell. Dot with butter. Add top crust, flute, wash with egg and bake.

Peach: 5 cups sliced

1 cup granulated sugar

+ 2 tablespoons granulated sugar

1/2 cup flour

1/2 teaspoon cinnamon

2 tablespoons butter

Stir all together except butter. Let sit for 30 minutes. Pour into pie shell. Dot with butter. Add top crust, flute, sprinkle with sugar after egg wash and bake.

Cherry: 4 1/2 cups fresh pitted sour cherries

3/4 cup granulated sugar

1/4 cup cornstarch

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/8 teaspoon salt

1 tablespoon lemon juice

1 tablespoon butter

You know the drill.

#ProPieTips

• Do you vent cutting for your top layer of dough while the sheet is rolled out flat.

• Seal the edges between the top and bottom crust with a light brush of water.

• Bake the pie on a foil-lined cookie sheet to catch any drips from the bubbling confection

• An egg wash brush of 1 egg and 2 tablespoons of milk will turn your crust catalogue-level glossy and perfectly golden brown

• The old foil trick is still true: wrapping your edges in foil prevents the crust from getting too brown.

• The neatest, most even pieces are cut from cooled, room-temperature pies

• Balance your tart pies with a scoop of vanilla ice cream. Top more mellow pies with a dollop of lightly sweetened whipped cream

Lemon-Lavender Sugar Cream Pie

Buy it:

2 cups sugar

1 tablespoon flour

1 tablespoon cornmeal

1/8 teaspoon salt

4 large eggs + 1 egg yolk

1/4 cup milk

1/4 cup butter, melted

2 tablespoon fresh lemon zest

1/3 cup fresh lemon juice

2 teaspoons dried lavender flowers

Make It:

Mix your first four ingredients together, then beat together the rest of the ingredients. Custard batter will be very thin and the lavender blossoms will float to the top. Bake at 375 degrees for 45 to 55 minutes. Pie will turn brown and will rise slightly, and is done when there is little "jiggle" when you shake the pan.

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