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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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When it comes to preparing fresh fruit, the simpler the better. This pie is an anticipated summer treat every year. Prep time does not include making pie crust. Ingredients:
2 9-inch pie shells |
4 cups fresh blueberries |
1/2 teaspoon almond extract |
1 teaspoon fresh lemon juice |
3/4 cup sugar |
3 tablespoons flour |
1 dash salt |
1 tablespoon butter |
sugar, for dusting baked top crust |
Directions:
1. Line bottom of 9 pie plate with crust.
2. Pour blueberries in mixing bowl and sprinkle with almond extract and lemon juice, mix gently.
3. Add sugar, flour and salt and stir to coat blueberries; pour into pie plate and dot with butter.
4. Place top crust, seal and vent; cover edges with narrow piece of foil.
5. Bake at 425° for 20 minutes, reduce heat to 350° and bake another 20-25 minutes until bubbling and browned; remove foil last ten minutes to brown edges if needed.
6. Remove from oven and immediately sprinkle top crust liberally with sugar; allow to cool.
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