Wednesday, September 2, 2015

Maple-Blueberry Pie

I think I've already mentioned how I'm not a big fan of blueberries. I feel like I should apologize for this, but really, I just don't think the fruit measures up to the hype. 

Unless they are freshly picked. And then I have to reserve enough to make this, my absolute favorite blueberry pie.

And the best part is, it's sugar free! Well, in a manner of speaking. There's no sugar, but it's sweetened with plenty of maple syrup. :)

I sell this pie out of my in-home bakery, so consider yourself very, very lucky that I'm sharing the recipe.

2 pie crusts (I like a butter crust)
4 C blueberries (fresh or frozen will work; I pick mine fresh and then freeze them and they work just fine)
1 C maple syrup (important!! This is not pancake syrup! Try this and never look back!)
1/4 C flour
1/4 C quick-cooking tapioca
4 t fresh lemon juice

Combine the blueberries, syrup, flour, tapioca, and lemon in a bowl. Stir well (but gently). Let sit at least fifteen minutes to let the tapioca start to dissolve.

Roll out one pie crust and lay it over a 9-inch pie plate. You can trim the excess now, or leave it (like I did) until you put on the top crust, then trim together.

Pour the blueberry mixture into the pie plate (on top of the crust).

Admire that filling some more and imagine how wonderful it will taste cooked up.

Roll out your top crust. Place over the blueberries. Trip both crusts to about a 1-inch overhang. To get this look, pinch the two crust together and fold over the top of the pie. Crimp the edges using your index fingers and thumbs (this does take some practice).

Make a couple of slits for steam and juices to escape (this is what makes it pretty). Baste with cream or milk and sprinkle with sugar, if you desire.

Bake at 375 for 1 hour and 15 minutes. (Start checking at the 1 hour mark. You want to see filling bubbling out but you don't want your crust to burn.)

Cool on a wire rack to room temperature. I always make my pies a day before we plan to eat them. I think they taste better when they've sat. 

Slice and serve! Best blueberry pie ever. I promise.



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