"Chicken-Pox Pie" aka Blueberry Pie
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- 8 c
- fresh blueberries (yes that's a lot!)
- 1 c
- sugar + 1/4 cup water
- 4 Tbsp
- 4 Tbsp
- 1 tsp
- lemon rind, grated
- 3/4 tsp
- 1/4 tsp
- 2 Tbsp
- unsalted butter
2 INDIVIDUAL DEEP DISH PIE CRUSTS
1In sauce pan, combine 1 1/2 cups of berries with 1 cup of sugar and 1/4 cup of water. Mash up berries so that their juice is well incorporated.
2Simmer on low heat until sugar is melted and mixture is very liquid. Should be a lovely dark blueberry color. About 5 minutes.
3In separate bowl, combine cornstarch and 4 tablespoons of water and gradually pour it into the hot blueberry/sugar syrup mixture while continually stirring - making sure that it doesn't cause lumps.
4Continue to cook over medium heat until mixture comes to a full boil. It should thicken and be glossy and clear.
5Remove from the heat and add the lemon rind, cinnamon, nutmeg and butter.
6Into a large bowl, pour the hot mixture and cool until warm.
7Fold in the remaining 6 1/2 cups of blueberries.
8Let berry mixture cool while you make 2 pie crusts. This recipe is made for a DEEP Dish pan so store-bought crusts, even ones that "say" they are deep dish will probably not work.
9Add blueberry mixture and add lattice top. If you kept out excess crust you can embellish it as well. This is where some folks sprinkle on a little extra sugar.
10Preheat oven to 400 degrees F bit reduce heat to 375 degrees F when you put the pie in the oven. Bake about 50 minutes, but check at the half-way point. If the edges are getting too brown, cover them with a strip of foil.
11Note: Because recipe is written for REAL blueberry lovers and has so many berries - you should measure your pie pan before you start measuring out the berries. Also plan to have vanilla ice cream on the side - it seems that it is the topping of choice. The slices may not come out of the pan looking very pretty, but my family puts them in a bowl with a huge scoop of vanilla ice cream on it, so nobody notices!