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.
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!