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    Blueberry pie

    Source of Recipe


    1 quart wild blueberries
    1/3 cup sugar
    juice of 1/2 - 1 lemon, depending on size of lemon and amount of juice
    pinch of cinnamon
    pinch of nutmeg
    1 tbsp corn starch

    1/2 cup raspberries

    1/2 cup whipping cream
    a few drops vanilla
    a few drops almond extract
    1 tbsp fruit or icing sugar

    1 pie shell, baked pastry shell or a graham cracker crumb crust

    Put half of the blueberries into a heavy bottomed saucepan with
    the cinnamon, nutmeg, sugar, and lemon juice. Heat gently until
    bubbling. Draw off about 1/4 cup of the juice, mix in the cornstarch,
    then stir back in. Stir gently until thickened and the raw starch
    flavour is gone. Taste and adjust seasoning if needed.

    Mix in the reserved raw berries and fill the pie shell. Whip the
    cream together with the fruit sugar and vanilla and almond extract
    to taste. Decorate the pie with the whipped cream and the raspberries.




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