Cape Cod Blueberry Pie Recipes

CAPE COD BLUEBERRY PIE

Steps:

• On a lightly floured surface, roll crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool completely on a wire rack., In a small bowl, mix flour, salt and 1/3 cup water until smooth. In a large saucepan, combine sugar, 1 cup blueberries and remaining water; bring to a boil. Stir in flour mixture. Return to a boil, stirring constantly; cook and stir until thickened, 4-6 minutes. Stir in vinegar and remaining blueberries; pour into crust., Refrigerate until filling is set, 4 hours. Serve with whipped cream.

CAPE BRETON BLUEBERRY GRUNT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange the blueberries in the bottom of a casserole dish; sprinkle 1 cup sugar over the blueberries.
• Cream together the shortening, 1/2 cup sugar, and egg. Add the milk, flour, baking powder, and salt. Beat until evenly combined. Drop by spoonfuls on top of the blueberries.
• Bake in preheated oven until golden brown, about 30 minutes.

LEMON MERINGUE BLUEBERRY PIE

Steps:

• For lemon curd and mousse:
• Whisk sugar and cornstarch in heavy medium saucepan to blend. Gradually add lemon juice, whisking until cornstarch dissolves. Whisk in yolks. Add butter. Cook over medium heat until curd thickens and boils, whisking constantly, about 8 minutes. Transfer curd to medium bowl. Press plastic wrap directly onto surface of curd. Refrigerate at least 1 day. (Can be prepared 5 days ahead. Keep chilled.)
• Using electric mixer, beat whipping cream in medium bowl until peaks form. Fold 3/4 cup lemon curd into whipped cream 1/4 cup at a time. Chill lemon mousse at least 2 hours and up to 6 hours. Keep remaining curd chilled.
• For blueberry compote:
• Combine 3/4 cup blueberries, sugar, lemon juice, grated lemon peel, salt, and cinnamon in small saucepan. Stir over medium heat until sugar dissolves, about 4 minutes. Whisk in flour; cook 1 minute. Remove from heat. Stir in remaining 3/4 cup blueberries. Transfer compote to small bowl. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep compote refrigerated.)
• For crust:
• Position rack in center of oven and preheat to 375°F. Roll out pie crust disk on lightly floured surface to 13 1/2-inch round. Transfer crust to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under and crimp decoratively; chill 30 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans from crust. Bake crust until golden and cooked through, piercing with fork if crust bubbles, about 20 minutes longer. Transfer crust to rack and cool completely.
• Spread 1 1/2 cups of remaining lemon curd over bottom of crust. Using slotted spoon and leaving most of juices behind, spoon 3/4 cup blueberry compote evenly over curd. Drop lemon mousse in dollops over blueberries; spread to cover berries completely. Using slotted spoon, spoon remaining blueberries over mousse. Chill pie while preparing meringue.
• For meringue:
• Whisk egg whites and sugar in large metal bowl to blend. Place bowl over saucepan of simmering water (do not let bottom of bowl touch water); whisk constantly until sugar dissolves and mixture is very warm to touch, about 1 1/2 minutes. Remove bowl from over water. Using electric mixer, beat mixture until thick and fluffy peaks form, about 5 minutes. Spoon meringue into pastry bag fitted with large (about 3/4-inch) plain tip. Pipe meringue decoratively over top of pie, leaving 1-inch plain border to expose some of mousse and blueberries. Using pastry torch, singe meringue until golden. (Can be prepared 6 hours ahead. Cover with cake dome and refrigerate.)

CAPE COD CRANBERRY VELVET PIE

Steps:

• 1. Chill small mixing bowl and beaters of electric mixer. In chilled bowl beat cream, sugar and vanilla on medium speed of electric mixer until soft peaks form. Set aside.2. In large mixing bowl beat cream cheese until fluffy. Gradually add cream mixture to cream cheese, beating until smooth.3. Reserve a few whole cranberries for garnish. Fold remaining cranberry sauce into cream cheese mixture. Spread in crust.4. Freeze at least 4 hours or until firm. Let stand at room temperature for 15 minutes before cutting. Garnish with reserved berries.*NOTE: Soften cream cheese in microwave on high for 15 to 20 seconds.

CAPE COD CRANBERRY PIE

Steps:

• Grease a 10-inch pie plate.
• Add cranberries and spread out evenly.
• Top cranberries with 1/2 cup sugar and pecans.
• In a mixing bowl, add the eggs.
• Gradually beat in 1 cup of sugar.
• Add the flour, butter, and shortening, beating until just smooth.
• Pour the batter over the cranberries.
• Bake at 325 degrees for 1 hour or until the top is golden.
• Serve warm with ice cream.