 |
Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
This is one of my husbandâs favorite pies. We pick our own fresh blueberries; they make the pie even better. One piece is never enough. Ingredients:
pastry for single-crust pie (9 inches) |
1/2 cup sugar |
3 tablespoons cornstarch |
1/8 teaspoon ground cinnamon |
3 cups fresh or frozen blueberries |
1/4 cup orange juice |
custard: |
1/2 cup sugar |
2 tablespoons cornstarch |
1/8 teaspoon salt |
1-1/4 cups whole milk |
3 egg yolks |
meringue: |
3 egg whites |
1/4 teaspoon cream of tartar |
6 tablespoons sugar |
Directions:
1. Line a 9-in. pie plate with pastry; trim and flute edges. Line unpricked pastry with a double-thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
2. In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in blueberries and orange juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Cover and set aside.
3. For custard, in a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Cool to room temperature without stirring; set aside.
4. In a large bowl, beat egg whites and cream of tarter on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
5. Pour blueberry mixture into pie shell; top with custard. Spread meringue evenly over hot filling, sealing edges to crust.
6. Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 8 servings.
|
|