So are you enjoying Pi{e} Week so far? We certainly are. Today’s pie, Fresh Blueberry Pie, is one we anticipate all fall and winter, waiting for fresh blueberries to appear at the market. Happily, Costco had beautiful ones this week! I realize I could just use frozen blueberries anytime and make a traditional fruit pie, but I find blueberry pies like that to be cloyingly sweet. The fresh blueberries in this pie don’t get all mushy like baked ones do, and taste so much, well, fresher!
Once when the hubs and I were young and went on adventurous vacations (intentionally adventurous, not the kind of unplanned adventure you tend to have when traveling with the hooligans), we spent a couple of weeks blue-tarp camping in Maine. We cooked a few meals on the campfire, but mostly just enjoyed the local offerings. I particularly remember brown butter lobster pasta and blueberry pie.
I’ve never tried to duplicate the pasta, but this recipe comes very close to our memories of that fabulous pie.
Maine Blueberry Pie
- 1- 9” pie shell, baked
- 4 cups fresh blueberries
- 1 – 1/3 cups cold water
- 1 –1/3 cups sugar
- 1/3 cup cornstarch
- 2 Tbsp amaretto liquor
- Whipped cream
1. In medium saucepan, mix sugar and cornstarch together, add the sugar. Squash about 1/2 cup of the blueberries and add.
2. Stirring frequently, bring to a boil. Stir constantly until thickened, about 1 minute. Add remaining blueberries and amaretto. Pour into the pie shell and chill at least 3 hours, until serving. Top each serving with a dollop of whipped cream.
Enjoy it!
