Spiced Blueberry Pie

By KennySD

The spices in this pie make it special, but if you’re hooked on tradition, omit the cinnamon, allspice, and cloves. The milk and sugar on top glaze the crust beautifully.

Ingredients

• For the Filling:
• 1/2 cup granulated sugar
• 1/3 cup packed brown sugar
• 1/3 cup cornstarch
• 1 tsp finely shredded lemon peel
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• Dash ground cloves
• 6 cups fresh or frozen blueberries
• For the Pastry:
• Pastry for Double-Crust Pie
• Milk
• Granulated sugar

Details

Servings 8

Preparation

Step 1

FOR THE FILLING:
In a large mixing bowl combine 1/2 cup granulated sugar, the brown sugar, cornstarch, lemon peel, cinnamon, allspice, and cloves. Add fresh or frozen blueberries. Toss gently till berries are coated. (If using frozen berries, let stand 15-30 minutes, or till berries are partially thawed but still icy.)

FOR THE PASTRY:
Prepare and roll out pastry as directed. Line a 9-inch pie plate with half of the pastry. Stir berry mixture; transfer to pastry-lined pie plate. Cut slits in top crust. Place crust on filling. Trim, seal, and crimp edge of pastry. Brush crust with milk and sprinkle with granulated sugar.

To prevent overbrowning, cover the edge of the pie with foil. Bake in a preheated 375 degrees F oven for 25 minutes (50 minutes for frozen berries). Remove foil and bake for 20-25 minutes more for fresh berries (20-30 minutes for frozen berries), or till top is golden. Cool on a rack.