Chow Town

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Blueberry pie combines best of three recipes

07/21/2014 10:40 AM

07/21/2014 10:40 AM

When my husband Mark and I married, he brought along several family recipes that quickly became staples in our house.

One of them was his older brother’s blueberry pie, in which a pinch of cinnamon perfectly enhanced the flavor of water-packed and unsweetened canned blueberries.

After writing about semi-annual pie making events at 360 Architecture the idea of making a pie stuck with me. When I found myself with a huge supply of fresh blueberries and a single pre-made pie crust languishing in the back of our refrigerator, the best solution was to make a blueberry pie.

But water-packed blueberries and fresh blueberries do not behave the same way so I searched the Internet for a recipe that used only the fresh ones. This one looked simple and flavorful.

Yet — as many friends and acquaintances know — when I bake, I play in my kitchen. So there was no way I could use a recipe without tweaking it a bit.

I added a teaspoon of cinnamon in honor of my brother-in-law. Then, although the recipe called for a healthy dollop of whipped cream in lieu of a top crust that didn’t sound very satisfying to me, so I located a crumbly topping from an ancient single-crust pie recipe in my files.

The result was loads of fresh blueberry flavor with a healthy cinnamon zing and a pretty, crunchy topping. If you’d like to make this fresh blueberry pie yourself, here’s the topping recipe, which you create in the microwave.

Crumb Topping

1/4 cup butter

1/4 cup light-brown sugar

1/2 cup all-purpose flour

Melt butter in a one-quart microwave-safe bowl. Stir in remaining topping ingredients until blended. Cover with lid or vented plastic wrap. Microwave the filling on high for 2-2-1/2 minutes, stirring twice, until slightly browned and bubbly.

Spread out hot topping on a piece of foil and place on countertop until cool enough to handle. Crumble and sprinkle evenly over the filled pie.


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