Blueberry Maple Pie

Have I ever told you I love blueberries? They are, and have been, my all time favorite fruit for as long as I can remember. I’d turn my tongue blue eating frozen ones when I was younger; they were my after school snack through high school and even now when I go home my mom always has at least two blueberry cartons waiting for me.

So earlier this week I had two large cartons of blueberries. I kept going back and forth between wanting to make blueberry muffins and blueberry pie. So I solved my dilemma like anyone would: by updating my facebook status with the question ‘what to make? blueberry muffins or blueberry pie?’ The winner: pie!

Ingredients
Recipe adapted from Epicurious
NOTE: I ran out of maple syrup so I used 1/2 cup syrup and 1/2 cup honey with great results.

the crust

    2 1/4 cups unbleached all purpose flour
    3 T. sugar
    1 1/2 tsp. baking powder
    3/4 teaspoon salt
    9 T. chilled unalted butter, cut into 1/2-inch pieces
    7 tablespoons ice water

the filling

    4 cups fresh blueberries (about 23 ounces)
    1 cup pure maple syrup
    1/2 cup unbleached all purpose flour
    4 tsp. fresh lemon juice
blueberry maple pie
blueberry maple pie

Directions
the crust

    1. Blend first 4 ingredients in processor. Add butter. Pulse process until mixture resembles coarse meal.
    2. Mix in enough ice water by tablespoonfuls to form moist clumps.
    3. Gather dough together; divide into 2 pieces, 1 slightly larger than the other. Flatten into disks; wrap each in plastic and chill 1 hour.

the filling
Preheat oven to 375

    4. Combine blueberries, syrup, flour and juice in bowl; toss to blend. Let stand 15 minutes.
    5. Roll out larger dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter pie dish. Pour filling into crust.
    6. Roll out second dough disk on floured surface to 12-inch round. Arrange over filling.
    7. Seal crusts at edge of dish. Trim overhang to 3/4 inch; fold under and crimp edge.
    8. Using small knife, cut several slits in top crust.
    9. Bake pie until juices bubble thickly and crust is golden, about 1 hour. Cool pie on rack. Serve at warm with ice cream or whipped cream.

Voila! A delicious summer treat

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3 Comments Add yours

  1. Kate says:

    I love sweetening things with maple syrup. It always makes me feel healthier, which is totally irrational, but I cling to it. That’s why I also make most of my baked goods with at least some whole wheat flour.

    1. Emily says:

      Yes – it’s so delicious! I one time tried making apple pie dough with whole wheat flour and it didn’t really work…do you have a recipe for one?

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