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I hope you had a wonderful Labor Day! I spent it on the lake and soaking up the last few days of fun and sun before school starts and we turn to spooky fall season. Here’s my favorite last of the summer recipes that I’ve wanted to get out!

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BLUEBERRY SOUR CREAM PIE

For the Pie:

3 Tbsp. all-purpose flour, plus more for dusting

1 homemade or store-bought pie crust

1 large egg, beaten

1 1/4 cups sour cream

1 cup granulated sugar

1 Tbsp. fresh lemon juice

1 1/2 tsp. vanilla extract

1/4 tsp. kosher salt

2 1/2 cups fresh blueberries (about 10 oz.)

For the Topping:

1/3 cup all-purpose flour

2 Tbsp. packed light brown sugar

2 Tbsp. chopped pecans

1 tsp. lemon zest

1/4 tsp. ground cinnamon

2 Tbsp. salted butter, melted

For the pie: Preheat the oven to 400˚F. Place a baking sheet on the lower third oven rack.

On a lightly floured surface, roll the pie crust into a 12-inch circle. Transfer the crust to a 9-inch pie plate (not deep-dish). Tuck the edges of the crust under and crimp as desired. Refrigerate for 30 minutes (or freeze for 15 minutes).

In a large bowl, whisk together the egg, sour cream, granulated sugar, lemon juice, vanilla, salt, and flour. Fold in the blueberries. Pour the mixture into the prepared pie crust, spreading evenly.

Bake on the preheated baking sheet until the crust is just lightly golden and the filling edges are puffed and set but the center is still slightly loose, about 30 minutes.

For the topping: Meanwhile, combine the flour, brown sugar, pecans, lemon zest, and cinnamon in a medium bowl. Stir in the melted butter until clumps form. Refrigerate until ready to use.

Scatter the topping all over the pie filling, letting it clump. Bake until the topping is golden, the filling is set around the edges, and the crust is deeply golden brown, 10 to 15 minutes more.

Allow the pie to cool completely, about 2 hours, then refrigerate for at least 1 hour and up to 1 day before serving.

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OLD FASHIONED 

BANANA PUDDING

1/3 cup cornstarch

1/4 tsp. kosher salt

2 cups sugar

4 cups whole milk

6 large eggs, separated

4 Tbsp. salted butter, cubed

1 Tbsp. vanilla bean paste or vanilla extract

1/4 tsp. cream of tartar

1 (11-ounce) box vanilla wafers

4 large bananas (about 1 1/2 pounds)

Preheat the oven to 375°F. Set a fine-mesh sieve over a large bowl.

In a medium saucepan, whisk together the cornstarch, salt, and 1 cup of the sugar. Whisk in the milk until smooth. Cook over medium heat, stirring frequently and scraping the bottom of the pan, until thickened, 6 to 8 minutes.

Meanwhile, in a medium bowl, whisk together the egg yolks with ¼ cup of the sugar until lightened in color, about 1 minute. Remove the saucepan from the heat. While whisking constantly, slowly drizzle about 1 cup of the hot milk mixture into the egg yolks to temper. Then add the yolk mixture to the saucepan and whisk to combine.

Return the mixture to medium heat and cook, whisking constantly, until it comes to a simmer, about 1 minute. Remove from the heat and stir in the butter and vanilla bean paste. Strain through the prepared sieve and set aside.

In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until the mixture is frothy and soft peaks form, about 1 minute. With the mixer running, gradually add the remaining ¾ cup sugar, 1 tablespoon at a time, waiting about 15 seconds between each addition. Once all of the sugar has been added, beat until the egg whites are glossy and stiff but not dry, about 5 minutes more.

Arrange half of the vanilla wafers in the bottom of a 9-by-13-inch baking dish. Peel and cut 2 bananas into ½-inch-thick slices and arrange them in an even layer on top of the wafers. Spoon half of the pudding over the bananas and spread into an even layer. Peel and slice the remaining 2 bananas. Repeat the layering process again with the remaining wafers, bananas, and pudding. Spoon the meringue over the pudding and use the back of a spoon to create decorative swoops to cover the entire pudding.

Bake the banana pudding until the meringue is golden brown, 12 to 15 minutes. Allow to cool for 15 minutes and serve warm. Alternatively, refrigerate the pudding for at least 1 hour and up to 12 hours and serve it chilled.

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PEACH PLUM 

UPSIDE DOWN CAKE

Peach-Plum Topping

Cooking spray

3 medium peaches, halved, pitted and sliced into 1/4-inch thick wedges

3 plums, halved, pitted and sliced into 1/4-inch thick wedges

6 Tbsp. salted butter

3/4 cup packed light brown sugar

Cake

1 1/2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. kosher salt

1 stick salted butter, at room temperature

1 cup granulated sugar

2 large eggs

1 tsp. almond extract

1/3 cup buttermilk

For the topping: Preheat the oven to 350˚ and spray an 8-inch square cake pan with cooking spray. Shingle half of the peaches in a row across the bottom of the pan, then add a row of half of the plums. Repeat with another row of peaches and another row of plums to make 4 rows of fruit, overlapping slightly if necessary. 

Melt the butter in a small saucepan over medium heat. Add the brown sugar and cook, stirring, until the sugar is dissolved. Pour the butter mixture evenly over the fruit in the pan. 

For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. In a large bowl, beat the butter and granulated sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then the almond extract. Reduce the speed to low and add the flour mixture in 2 batches, alternating with the buttermilk, beating until just combined. Dollop the batter evenly over the fruit in the pan and use an offset spatula to spread it evenly to the edges of the pan. 

Bake the cake until it’s puffed and golden and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let the cake cool in the pan on a rack for 15 minutes, then run a knife around the edge of the pan and invert onto a platter. Serve warm or at room temperature. 

TFD: Push yourself, because no one else is going to do it for you.

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