My family loves blueberries. In fact they have been a staple of my children’s diet for most of their lives. My eldest when she was just learning to talk used to call them “boobies” let just say that turned some heads and got more than a fair share of strange looks.
We pick our blueberries at my Aunts house. These are blueberries that my Grandparents planted when they first moved to that property over 60 years ago. Growing up I was under the impression that blueberries were trees not bushes. This is because I had never pick blueberries that didn’t require a 6 ft ladder.
Every year we freeze then vacuum pack roughly 20-25 gallons of blueberries.
One of our favorite blueberry treats is in the form of pie.
Ingredients:
4 C blueberries (fresh, frozen, canned they all work)*
1 C sugar
1 C grated Apple (skin on or off your choice)
1 Tbsp flour
1 Tbsp Clear gel (cook type)**
1 tsp Almond extract
2 layer pie crust
*When using frozen or canned berries you will need to increase the amount of clear gel by 1/2 TBSP
** can by substituted with minute tapioca
In a bowl mix the apples, flour, clear gel, almond extract, and sugar.
Then fold in your blueberries, you don’t want to crush them. Now your filling is ready.
Roll out your favorite pie crust. I have included a link to mine.
Add the filling to the pie and top with a lattice pattern.
Bake at 350 degrees for roughly 60 minutes. Golden crust and bubbly filling are what you are looking for.
I like to serve with ice cream, my husband loves to eat it for breakfast. Either way its delicious.
I hope you enjoy it as well.
Timeless Kitchen 