"the new york times" best appetite columnist melissa clark is here to help us stack some pies.ing. >> genius. >> this was not my idea. this is something traditional from the '30s in the south. mountains of north carolina, you take a pie, stack another one on top, then another one on top and you take it to the party. >> so it's a layer cake. >> exactly. >> what are we making? >> i'm going to make a blueberry pie and a lemon pie, then stack them up. >> just get to the stacking. >> you got to make them first. we want to cook our blueberries. cup of blueberries in here, lemon juice, a little sugar and a little tapioca. that's the thickener. let that cook for about two minutes. it looks like that. also over here, little parchment paper. >> this is homemade pie crust? >> yes. that's bake off really well. you want it sturdy when you put the stuff in it. parchment paper on the bottom so it doesn't scoop. -- it doesn't stick. here's the blueberry goop. mix that with fresh blueberries. >> you don't know what you're doing. >> that's what you're supposed to do. >> dump it in. that's the bl

"the new york times" best appetite columnist melissa clark is here to help us stack some pies. >> geniustack them up. we want to cook our blueberries. cup of blueberries in here, lemon juice, a little sugar and a little tapioca. that's the thickener. let that cook for about two minutes. also over here, little parchment paper. homemade pie crust. that's bake off really well. you want it sturdy when you put the stuff in it. parchment paper on the bottom so it doesn't scoop. here's the blueberry goop. mix that with fresh blueberries. >> eggs and a whisk. >> that's what you're supposed to do! >> dump it in. that's the blueberry pie with lemon zest, sugar and a little bit of salt. >> it's all on our website. >> you take fresh lemon zest, lemon section, put it in the food processor. >> are you doing these strategically blueberry and lem ton stack these two? >> yes. you want flavors that go well together. you need the sugar for the lemon. >> just dump it in? >> great. that's corn starch to make it thick. pinch of salt. turn it on. that's melted butter. add that in a second. just put it right th

melissa's world variety produce is a proud sponsor of simply ming. >> ming: and by... >> wan ja shan. simply natural, simply organic, and a proud sponsor of simply ming. >> the simply ming studio was provided by clarke, a new england luxury kitchen and bath resource. >> to order the simply ming cookbook, dvd collection of classic simply ming episodes, or soft cover cookbook featuring recipes from previously aired programs, call 1-800-255-9424. >> welcome to "skyweek." let's see what's happening in the sky from monday, july 22, to sunday, july 28. two fine constellations are side-by-side in the south -- hook-tailed scorpius on the right, and sagittarius to its left. modern star charts usually show sagittarius as a teapot. it's an eye-catching pattern, even though none of its stars is super bright. but sagittarius means "archer," and the bow and arrow are easy to picture if you visualize the stars that way. according to ancient greek tradition, the bowman was either the centaur chiron, or the satyr crotus. this is tony flanders from "sky & telescope" magazine, wishing you clear skies and great views. >> brought to you by... manufacturers of telescopes and binoculars. maybe you have some energy- saving