Blueberry Pie
Ingredients
- 1 quart wild blueberries
- 1/3 cup sugar
- juice of 1/2 - 1 lemon, depending on size of lemon and amount of juice
- pinch of cinnamon
- pinch of nutmeg
- 1 tbsp corn starch
- 1/2 cup raspberries
- 1/2 cup whipping cream
- a few drops vanilla
- a few drops almond extract
- 1 tbsp fruit or icing sugar
- 1 pie shell, baked pastry shell or a graham cracker crumb crust
Instructions
Put half of the blueberries into a heavy bottomed saucepan with the cinnamon, nutmeg, sugar, and lemon juice. Heat gently until bubbling. Draw off about 1/4 cup of the juice, mix in the cornstarch, then stir back in. Stir gently until thickened and the raw starch flavour is gone. Taste and adjust seasoning if needed. Mix in the reserved raw berries and fill the pie shell. Whip the cream together with the fruit sugar and vanilla and almond extract to taste. Decorate the pie with the whipped cream and the raspberries.
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