Friday, June 4, 2010

Blueberry Sonker

Growing up, I always looked forward to peach season. I LOVE peaches. They are probably one of my favorite fruits. There was something else about peach season I loved: Dessert. My momma was never one to bake desserts often. She could bake, don’t get me wrong, but it was for special occasions. She was a busy woman with two unruly girls to raise, gardens, farming, house and yard and a family business to deal with. So baking desserts wasn’t high priority and truth be told, none of us needed it anyway.

Oh the peaches though. We would get a box on the way home from the beach and we would have peach EVERYTHING. Peach ice cream, peaches in milk, peaches on cereal and Peach Cobbler were the highlights of childhood summers (okay, that and watermelon but that’s an entirely different story). My momma made the most delicious peach cobbler that she called Easy Pie. Boy was it easy. It was one of the first things I remember making with her and it can be added to and changed at ease (a little vanilla, a little cinnamon and nutmeg, a mix of berries etc).

Since I’ve grown up, I still make it but have learned a few things. It’s not just peaches that go well with this dish. It’s any soft fruit. I’ve also recently discovered (thanks to my momma) that this pie has a real name. Fruit pies made like this are called Sonkers. Sonkers is a name completely indigenous to the Mt. Airy, North Carolina area and expands out from there. (That’s Mayberry, as in Andy Griffith to ya’ll). They actually have a Sonker Festival every year complete with Pies of all size and fruit, blue grass music etc. that benefits one of the historical homes in the area.

There are several variations of the traditional Sonker and some argument about what the original was! Some use old biscuits and juicy blackberries. Still other’s make a deep dish fruit pie with dumplings. The most well known is the Easy Pie version.

I’m THRILLED and I am TOTALLY going to go this year. October 2nd. Mark your calendars if you are anywhere close to the area or planning a trip to “my neck of the woods.” I will report back on all the various ways of the Sonker and what is my favorite (though I doubt I will find one to rival my Momma’s but that’s pure sentiment…just don’t tell her that!)

Blueberry Sonker

2 cups Sugar
2 Cups Self-Rising Flour
2 Cups milk
2 sticks of butter
1 pint Fresh Blueberries


Heat oven to 350 degrees. Place butter in a 9 x 13 casserole dish. Melt butter in heated oven. Whisk sugar into melted butter (right in the dish). Add Flour. Slowly whisk in milk. Pour fruit evenly over the top.

Bake for about 40 minutes or until bread is golden brown on top. Enjoy!

As I play with different versions of the Sonker I will definitely post them!

1 comment:

Sharlene T. said...

Yummy. Love blueberries. Will definitely try your recipe. Thanks for sharing...come visit when you can...