Blueberry Pie with a Twist
- 6 cups (24 oz) frozen blueberries
- 1/2 cup (4 oz) fruity red wine; use blueberry wine if you can find it
- 1/4 tsp cinnamon
- 1/4 tsp allspice
- 1 tsp vanilla
- 1 cup (4 oz) confectioners' sugar
- 1/4 tsp salt
- 2 TBSP lemon juice
- 3 TBSP butter, melted
- 1/4 cup all purpose flour
Place the berries in a large saute pan, preferably 12 inch. Add the wine. Simmer the berries gently, over medium-low heat, until the liquid in the bottom of the pan is syrupy; this will take about 45 minutes. Remove from heat. This step can be done the day before; refrigerate berries overnight.
In a medium size bowl, combine the blueberries and their juice, the spices, vanilla, sugars, salt and lemon juice, stirring to combine. Mix in the butter, then the flour.
Spoon the filling into the crust.
Bake the pie for 30 mines. Lay sheet of foil on top covering entire crust. Bake for an additional 30 to 40 minutes until the crust is golden brown and you can see the berries bubbling through the slits in the crust. Remove the pie from the oven, and allow to cool to room temperature at least hours.