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Blueberry Lattice Pie
* Exported from MasterCook *
Blueberry Lattice Pie
Recipe By : Cooking Live Show #CL8915
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
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sweet dough for 2 crust pie
filling:
2 pints blueberries -- rinsed, drained
-- and picked over
3/4 cups sugar
3 tablespoons cornstarch
3 tablespoons water
1 teaspoon finely grated lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
2 tablespoons unsalted butter
egg wash: 1 egg beaten well with a pinch
-- of salt
1 teaspoon sugar for finishing the top of the pie --
optional
Filling: Combine 1 cup of the blueberries with the sugar in a
non-reactive saucepan. Bring to a simmer over low heat, stirring
occasionally, until the sugar is melted and the mixture is very
liquid--about 5 minutes. Combine the cornstarch and water in a small
bowl and whisk the blueberry and sugar mixture into it. Return
everything to the pan and cook, stirring constantly over low heat
until the mixture comes to a boil, thickens and becomes clear. If ii
does not become clear, continue to cook over low heat for a few more
minutes until it does. Pour into a large bowl and stir in the
remaining filling ingredients, except the blueberries, then add the
remaining 3 cups blueberries. Cool.
Preheat the oven to 400 degrees and set racks at upper and lower
thirds of the oven. Roll out the bottom crust and arrange in 9 inch
Pyrex pie pan. Pour the cooled filling into the bottom crust. Prepare
a lattice top crust. Flute the edge of the pie and carefully brush it
with egg wash. If you wish sprinkle the top of the pie with sugar.
Place the pie in the oven on the lower rack and reduce temperature to
375 degrees for about 40 minutes, until the crust is baked through and
a deep golden brown and the filling is gently bubbling. If the top
crust has not colored sufficiently after 30 minutes of baking, move
the pie to the upper rack of the oven for the last 10 minutes. Cool
the pie on a rack.
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