Maybe I am extra emotional for a lot of reasons this year but I cried in my kitchen when I ate this pie the night before Thanksgiving. The flavor is inspired by a memory from my past, like so many of the recipes I’ve created at NSBC. I didn’t grow up in a family of bakers and pie makers, instead I sought out the homemade blueberry pie at every diner I ever ate at in NJ and PA. I forgot for a moment where this pie was from in my memory bank until I took a bite of the one I had put aside for myself. Standing in my kitchen in Kentucky, I was transported back to the Melrose Diner in Philadelphia, one block from the apartment I rented before dropping out of college. It was a rough time in my life and I haven’t thought about that place in a while. I spent so many nights at that diner. I remember all the pie boxes lined up, stacked sky high for their holiday orders. They baked everything in house. The Melrose no longer exists, but this pie does. It’s tart but sweet, in a way that you could eat it for breakfast or dessert. Made with local fruit from @newtonfamilyfarms, brown sugar, lemon juice and our sturdy but flaky all butter pie crust. There is the slightest hint of cinnamon in the crumb, and organically grown oats from @janiesmill // our holiday menu is open for pre orders on the website, this pie is on there a long with our other pies, buns, holiday cookie boxes and loaves ✨