blueberry pie

Hi.
I'm Katie.
I like pie.

And since my darling mother-in-law sent us home from Michigan a couple weeks back with about ten pounds of fresh Michigan blueberries, I just had to do something with them, right?

So, prepare to be bombarded, with the tiny bit of summer we have left, with blueberry recipes.
Sorry, in advance.
:)

Blueberry Pie
Taken directly from the Food Network.
Makes one, delicious pie.
7 cups fresh blueberries, divided
1 cup maple syrup, divided
3 tablespoons quick cooking tapioca (or 1/4 cup cornstarch, but tapioca really works the best here)
1 tablespoon fresh lemon juice
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
4 tablespoons butter
Double crust pie (I used their recipe with uuuhhh-mazing results! ...but, really, you can use whatever good pie crust recipe you've got.  Or, hey, just go out and buy one from the store.)
2 tablespoons heavy cream
A bit of sugar, for dusting

Simmer 3 cups of blueberries with 1/2 cup maple syrup in a medium saucepan for around 20 minutes, until reduced by half.
Pour into a bowl and stir in remaining 4 cups of blueberries, 1/2 cup maple syrup, tapioca, lemon juice, nutmeg and salt.  Cool completely (even overnight) and pour into prepared pie shell.
Dot with 4 tablespoons (that's right, four.) and cover with top pie crust.  Press the crust edges together and trim, leaving a one-inch overhang.  Roll up or pinch the overhang to seal.  Cut slashes in the top of the crust and chill for 30 minutes.
Meanwhile, place on a foil-lined baking sheet on a rack in the lower third of your oven and preheat to 450*.
Reduce the oven temp to 400* and bake the pie for 30 minutes.  Brush the crust with the heavy cream and sprinkle sugar all over the top.  Be liberal.  I like a sugary, crunchy crust, don't you?  Bake another 30 minutes, until golden brown, adding a foil tent, if necessary.
Cool completely before slicing....or else you'll get a runny pie!
Enjoy :)