Second Opinion Magazine
Mandy’s Blueberry Pie
Blueberry Pie Ingredients:
5- 6 cups fresh (or frozen) blueberries
1 cup real maple syrup (or 1 cup sugar – or combination)
1 Tablespoon fresh squeezed lemon juice & zest
½ – 1 Teaspoon cinnamon
2 Tablespoons corn starch
2 Tablespoons butterMake your favorite two-crust pie dough for a 9-inch standard pie plate
Preheat oven to 350 degrees. Squeeze lemon juice and zest over blueberries and toss.
Tips: This is a super easy and fast recipe if using frozen blueberries, but don’t thaw them! Have your pie crust all ready and combine your other ingredients in a bowl. Then remove your blueberries from the freezer, and mix the other ingredients with the blueberries. Put it all into the pie shell, put your top crust on, and pop it into the oven right away.
Add corn starch and mix well. Pour in maple syrup and add cinnamon and mix well. Pour into crust-lined pie plate. Dot with butter. Top with second crust. Cut several slits on top to vent the steam. Brush milk lightly over the top to get the golden brown crust you see in magazines! Seal, trim, and flute edge. Bake 45 – 60 minutes or until crust is brownedand juice is bubbling.
Remove from oven and cool 30 minutes before cutting. Serve warm with ice cream or whipping cream. Refrigerate leftovers (if there are any). Makes 8 servings.
Another tip: Put the pie plate on a cookie sheet while baking so that if it spills over, it’s easier to clean up.