Blueberry pie
Source of Recipe
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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
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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