Last week I picked up 2 fresh pineapples from the local farmer’s market. They had them on sale for $2.00 each. We used one of those pineapples to make fruit smoothies for several days. My entire family, including the kids loved them!  When working with fresh pineapple you want to keep things easy. I recommend using a Pineapple Corer and Slicer. I picked mine up from Amazon. You’ll have it cored and sliced within a minute or two!

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Easy Pineapple Fruit Smoothie Recipe

2 cups fresh pineapple, cut into chunks
1/2 cup coconut water
2 cups of ice cubes
1 cup vanilla yogurt

In a blender container combine together the chunks of fresh pineapple, coconut water and the ice cubes. Blend until it’s the consistency that you like. I typically blend for about 15 seconds. Add-in the vanilla yogurt. Just blend for a few seconds to mix everything together. Pour into glasses. Garnish the rim of the glass (if desired) with a fresh wedge of pineapple. Serve immediately.

Note: If you like it a little thicker…you can add additional ice and vanilla yogurt. If you like it a little thinner in consistency you can add additional coconut water.  I sometimes will garnish the top of the smoothie with a little bit of cocoa powder for the kids.

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One of my family’s favorite fruit pies happens to be blueberry. We love a good homemade blueberry pie with whipped topping or vanilla ice cream scooped on the top. The perfect dessert after any meal. When I make it…I like to use my grandmother’s recipe which is below.

Classic Homemade Blueberry Pie Recipe

3/4 cup granulated sugar
3 Tbsp. cornstarch
1/2 tsp. ground cinnamon
1/8 tsp. salt
4 cups fresh blueberries
1 (14.1 ounce) package double-crust pie pastry, thawed
1 Tbsp. butter, softened

Preheat oven to 375 degrees F. Place one pie pastry crust into a pie pan.

In a large mixing bowl sift together the granulated sugar, cornstarch, ground cinnamon and salt. Sprinkle this mixture over-the-top of the fresh blueberries sitting in another bowl. Use a spoon to lightly combine everything together.

Pour the blueberry mixture into the prepared pie crust. Cut the butter into small pieces and dot it through the blueberry filling. Use a butter knife to cut the second pie pastry crust into strips. Weave those strips across the top of the pie. Crimp the two edges together. This doesn’t need to look exactly perfect!

Place the blueberry pie into a 375 degrees F preheated oven. Bake for 45-55 minutes. If the crust starts getting too brown…you can place aluminum foil over the top to help protect it. I like to bake all of my fruit pies towards the bottom in my oven to help prevent them. Never bake them on the top rack!

Once it’s done remove and let it cool on a wire rack. Store the pie (once cool) in an airtight container. I like to store it in my refrigerator while others store on their counter-top.

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