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.

Ingredients:

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.

Tastefully,

Tamara 

Blueberry Sour Cream Pie

My absolute most favorite thing to make is pie. Pie is for birthdays. Family reunions. It's for Thanksgiving and Christmas and breakfast, even dinner. 

And it's definitely for the Fourth of July.

I made several over the weekend, and while we enjoyed all of them, this one was the clear favorite. Now, let me make a disclaimer: I don't like blueberries. I find them to be mushy in texture and ho-hum in flavor. 

The exception is fresh-picked blueberries from the blueberry farm. Every summer, we go out and pick several pounds, and I bake. It's the only time I make anything with blueberries. 

So keep that in mind as you try this recipe.

Ingredients:

dough for 9-inch pie crust

filling:

1 C sour cream

1/4 C sugar

2 1/2 T flour

1 egg, beaten

1/4 tsp almond extract

1/4 tsp salt

2 1/2 C fresh blueberries

topping:

6 T flour

1/4 C butter, chilled and cubed

1/2 C chopped pecans

2 T sugar

Roll out your pie crust. Line a 9-inch pie plate, trimming and crimping the edges. FREEZE your pie plate with the crust for ten minutes. If you skip this step, your pie crust will burn!

Remove from freezer. Line your pie crust with aluminum foil or parchment paper and fill with pie weights or dried beans. Bake at 400 degrees F for 15 minutes. Remove foil and weights/beans. Set aside.

Whisk sour cream, sugar, flour, egg, salt, and almond extract together. Mix in blueberries. Spoon into pie crust. Bake until set, about 25 minutes. Check your pie crust around 15 minutes. If it's getting too dark, place a pie shield or aluminum foil on the edges.

Remove from oven. Set aside while you make the topping.

In a bowl, combine the flour and butter with your fingers until small clumps form. Mix in pecans and sugar. Sprinkle over the pie. Leaving the pie shield in place, bake another 12 minutes until the topping browns slightly.

Cool completely and serve at room temperature.

Tastefully,

Tamara