“Stand by Me” is a coming-of-age summer classic about four twelve-year-old boys living in Oregon during 1959. Directed by the late Rob Reiner, the movie follows Gordie, Chris, Teddy and Vern, who set off on a hike to try and find the body of Ray Browser, a local boy who has gone missing. The boys set off on their strenuous journey, crossing a train bridge and a leech-filled swamp along the way. Despite their young age, they face multiple emotional struggles that are exposed throughout the movie such as neglect, abuse and bullying. What makes “Stand by Me” so impactful is its exploration of friendship, grief and the transition from childhood to adulthood, making it relatable for any viewer.
One of the most memorable scenes from the movie is the pie eating competition. The boys gather around a campfire and Gordie tells a story about Davey Hogan, an overweight boy who was bullied. He wanted revenge and entered a pie eating contest. In preparation for his plan, he drank a bottle of castor oil and ate a raw egg. After eating a total of five pies, Davey Hogan projectile vomited onto another contestant, Bill Travis, which caused a chain reaction of vomiting. Chaos erupted among the locals and Davey sat back satisfied with his plan coming to fruition.
BLUEBERRY PIE
(Recipe Courtesy of Delish.com)
1. In a saucepan over medium heat, cook 2 cups of blueberries with lemon juice and zest, sugar, and salt for 5 minutes.
2. In a small bowl, whisk together cornstarch and water, then add to the same saucepan and cook 1 minute more. Remove from heat and add remaining 3 cups blueberries. Let cool while rolling out pie crust.
3. Preheat oven to 400° with a large baking sheet on middle rack. Take one batch of pie crust out of the fridge and let sit at room temperature for 10 minutes.
4. Lightly flour your work surface and roll pie crust into a 13-inch circle. Place crust over a shallow 9-inch pie plate and lightly press it in. Trim crust to a 1-inch overhang, then tuck dough under itself and crimp crust.
5. Roll second disc of pie crust on a lightly floured surface into a 10 inch circle. Cut into 1 ½ inch thick strips.
6. Pour blueberry filling into pie crust and place pie crust strips into a lattice over filling. Place into freezer for 15 minutes.
7. Brush crust with egg wash and sprinkle with Demerara sugar. Place on preheated baking sheet and bake until golden and filling is bubbly, 40 to 45 minutes. Let cool 2 hours before slicing.
