Blueberry Pie
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I am posting this recipe is celebration of the fact that the blueberries we have growing in the backyard are finally ripe and ready to eat. We have the bushes in massive, terra cotta pots. That way we can move them in and out of the sun at will. Also, everything in my backyard is organic. The only thing we have used on any of our planst is a feed to help with growth, as well as Neem Oil (we grow the Neem tree for its leaves) to help with pests.
On a side note, the tomatoes are ripening every day. The Israeli apples are ripening in droves, too. I will have to post some of my favorite tomatoes and apple recipes soon. Not tomatoes and apples together, though. Ew.
I got this recipe off of PickYourOwn.org, a site I use all of the time to find local growers. That’s where I found the strawberry farm where we went picking a little over a week ago.
Ingredients
3 to 4 cups of Blueberries - fresh or frozen (without syrup)
7 Tablespoons corn starch
3 Tablespoons water (or grape juice)
2 Tablespoons lemon juice
One 9-inch pie crust
1 teaspoon Cinnamon
1/4 teaspoon allspice
2/3 cup Sugar (OR 1/3 cup sugar and 1/3 cup Splenda)Crumb topping:
1/4 cup sugar (OR 1/8 cup sugar and 1/8 cup Splenda)
1/2 cup flour
1/4 cup butter or margarineRinse blueberries well, taking care to remove stems.
Combine the 2/3 cup sugar (or sugar/Splenda blend), corn starch, and spices in a bowl, mixing well. Then, stir the lemon juice and water (or grape juice) into the dry mixture.
Put the cleaned blueberries into the bottom crust, and then pour the mixture you just made on top of the berries.
Now, for the crumb topping combine the 1/4 cup sugar (OR 1/8 cup sugar and 1/8 cup Splenda), 1/2 cup flour, and 1/4 butter or margarine together in a small bowl and sprinkle it over the pie.
Bake at 375 F (or 190 C) for 1 hour. The pie should be golden and pie is bubbling. If it is not, bake at additional 3 or 4 minute intervals until it is.
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