Wild Maine Blueberry Glaze Pie Recipe 485

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MYSTERY INGREDIENT WILD BLUEBERRY PIE



Mystery Ingredient Wild Blueberry Pie image

I came up with this tasty twist on a classic blueberry pie recipe when I was searching the spice cupboard for nutmeg. My family loved it so much that I made two more pies the next day! Serve with whipped cream or ice cream.

Provided by Monique

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 8

1 recipe pastry for a double-crust 9-inch pie, divided
5 cups fresh blueberries (preferably wild)
½ cup white sugar
¼ cup all-purpose flour
½ teaspoon ground cinnamon, or more to taste
¼ teaspoon almond extract
¼ cup butter, cut into small pieces
1 tablespoon milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust pastry into the bottom and sides of a 9-inch pie pan.
  • Stir blueberries, sugar, flour, and cinnamon together in a large bowl. Add almond extract; stir to coat. Pour blueberry mixture into the prepared pie crust. Dot the blueberry mixture with butter pieces. Top with second pie crust, crimping the two crusts together. Brush top crust with milk. Make a few incisions with a knife into the top crust to allow steam to escape during baking. Wrap the edges of the pie with aluminum foil to avoid burning.
  • Bake in the preheated oven for 25 minutes. Remove foil, and continue baking until blueberry filling is bubbling and crust is browned, 20 to 25 more minutes. Cool before serving.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 49.3 g, Cholesterol 15.4 mg, Fat 21.1 g, Fiber 4 g, Protein 4 g, SaturatedFat 7.4 g, Sodium 276.4 mg, Sugar 21.7 g

MIMI'S DOWN EAST BLUEBERRY PIE



Mimi's Down East Blueberry Pie image

Anything that is "of Maine" takes my eye. This did and I tried it years ago and it was delicious. I use the frozen Maine wild blueberries, as I think that they are the very best in the world.

Provided by Mimi in Maine

Categories     Pie

Time 1h10m

Yield 1 pie

Number Of Ingredients 7

2 cups blueberries (frozen or fresh)
3/4 cup sugar
1 1/2 tablespoons flour
1/8 teaspoon salt
1/2 teaspoon cinnamon (optional)
1 teaspoon lemon juice (optional)
1 tablespoon butter

Steps:

  • Line an 8" pie plate with crust.
  • Pour in the blueberries.
  • Mix together the rest of the ingredients and scatter over the blueberries.
  • Dot with pieces of the butter.
  • Put the top crust on.
  • Bake at 450 dgrees for 10 minutes; then reduce to 350 degrees and continue baking for another 35-40 minutes or till done.

MAINE WILD BLUEBERRY PIE



Maine Wild Blueberry Pie image

This pie is the perfect end to a summer meal! I adapted it slightly from a recipe in Coastal New England Summertime Cooking by Sherri Eldridge. I prefer it the second day, after the flavors have had time to meld together. Yum! Cook time includes time for blueberry mixture to sit. You can also dot the top with a small amount of margarine or butter before adding the second crust for a slightly richer texture and flavor.

Provided by Kree6528

Categories     Pie

Time 1h40m

Yield 1 9-inch pie, 8 serving(s)

Number Of Ingredients 10

1 pastry for double-crust pie (either storebought or your own recipe)
4 cups wild blueberries (I used regular)
1/3 cup sugar
1/3 cup brown sugar
1 tablespoon quick dry tapioca
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon lemon juice
1 tablespoon milk or 1 tablespoon soymilk
1 tablespoon sugar

Steps:

  • Preheat oven to 400°F Spray 9-inch pie plate with non-stick spray. Place bottom crust in pie plate.
  • Clean fresh blueberries (if canned or frozen set to drain) and put in bowl. In a separate bowl, mix sugars, tapioca, cinnamon, and nutmeg.
  • Sprinkle lemon juice on blueberries, then gently fold into sugar mixture. Let sit 45 minutes, then gently stir again. Pour into pie shell.
  • Cover with second crust. Crimp edges with fingers and flute. Make 5 small slits on top. Brush top with milk and sprinkle with sugar.
  • Bake 10 minutes at 400. Reduce heat to 350 and bake 25 minutes more.

Nutrition Facts : Calories 359.3, Fat 15.9, SaturatedFat 4, Cholesterol 0.3, Sodium 248.3, Carbohydrate 52.4, Fiber 2.7, Sugar 26.3, Protein 3.5

WILD BLUEBERRY PIE



Wild Blueberry Pie image

Categories     Fruit     Dessert     Bake     Fourth of July     Blueberry     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 pie

Number Of Ingredients 15

For the pâte brisée:
1 1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 teaspoon salt
2 tablespoons ice water plus additional if necessary
For the wild blueberry pie:
6 cups wild blueberries, picked over
1/4 cup cornstarch
1 cup sugar plus additional for sprinkling the pie
2 tablespoons fresh lemon juice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 tablespoon unsalted butter, cut into bits
2 tablespoons half-and-half or milk

Steps:

  • To make the pie:
  • Preheat oven to 425°F. Roll out half the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch (1 quart) pie plate, and trim the edge, leaving a 1/2-inch overhang. Chill the shell while making the filling. In a large bowl toss together well the blueberries, the cornstarch, 1 cup of the sugar, the lemon juice, the nutmeg, and the salt, mound the filling in the shell, and dot it with the butter.
  • Roll out the remaining dough into a 13 to 14-inch round on the lightly floured surface, cut out a 1 1/2-inch star from the middle of the round, and drape the round over the filling. Trim the dough, leaving a 1-inch overhang, fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the crust with the half-and-half or milk, cut slits in the top crust around the crust, and sprinkle the pie lightly with the additional sugar. Bake the pie in the bottom third of the oven for 20 minutes, reduce the temperature to 375°F., and bake the pie for 30 to 35 minutes more, or until the crust is golden and the filling is bubbling. Transfer the pie to a rack and let it cool.
  • To make the pâte brisée:
  • In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add the 2 tablespoons ice water, toss the mixture until the water is incorporated, adding the additional ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.

WILD-BLUEBERRY-AND-APPLE PIE



Wild-Blueberry-and-Apple Pie image

Wild Maine blueberries make a surprisingly delicious partner for roasted Granny Smith apples in this deep-dish pie and tint the filling a vivid shade of fuchsia.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 7h50m

Yield Serves 10 to 12

Number Of Ingredients 20

1/2 teaspoon active dry yeast (not rapid-rise)
1 tablespoon sugar
1/3 cup whole milk, heated until warm to the touch (about 110 degrees)
1 large egg, room temperature
2 tablespoons unsalted butter, melted, plus more for bowl
1 1/2 cups unbleached all-purpose flour, plus more for dusting
3/4 teaspoon kosher salt
4 tablespoons unsalted butter, room temperature
1/3 cup sugar
1/2 cup unbleached all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
3 1/2 pounds Granny Smith apples (about 8), peeled, cored, and cut into 3/4-inch wedges
1/2 cup sugar
5 tablespoons unbleached all-purpose flour
3/4 teaspoon ground cinnamon
2 cups frozen wild Maine blueberries (9 ounces), such as Wyman's, thawed and drained
1/2 teaspoon kosher salt
1 tablespoon fresh lemon juice
Vanilla ice cream, for serving

Steps:

  • Dough:In a bowl, sprinkle yeast and sugar over milk. Let stand until foamy, about 5 minutes. Whisk in egg and butter until smooth. Stir in flour and salt. Transfer dough to a lightly floured work surface; knead until smooth and tacky but no longer sticky, about 3 minutes. Transfer to a bowl brushed with butter, turning to coat. Cover with a clean kitchen towel; let rise until doubled in volume, about 1 1/2 hours; or refrigerate until doubled in volume, 18 to 48 hours.
  • Topping:Combine butter, sugar, flour, salt, and cinnamon in a bowl; massage together with your fingers until combined. Press into bottom of bowl; cover and refrigerate until firm, at least 1 hour and up to 3 days.
  • Filling: Preheat oven to 350 degrees. Toss apples with sugar, 2 tablespoons flour, and cinnamon. Spread in a single layer on a rimmed baking sheet. Roast until almost tender, about 30 minutes. Stir in blueberries, salt, lemon juice, and remaining 3 tablespoons flour; roastuntil apples are tender, about 10 minutes more. Let cool 10 minutes.
  • Meanwhile, punch down dough. On a lightly floured work surface, roll out to a 13-inch round. Transfer to a 9 1/2-inch deep-dish pie dish. Fold overhang under itself until flush with edge of plate (do not crimp edges). Loosely cover with towel; let stand until puffy and doubled in volume, about 30 minutes.
  • Increase oven temperature to 400 degrees. Transfer filling to center of dough, gently spreading to sides of dish without compressing dough. Crumble topping into bite-size pieces and sprinkle evenly over filling.
  • Bake just until dough begins to brown, about 15 minutes. Reduce oven temperature to 350 degrees; bake until filling bubbles around edges and crust and topping turn golden brown, 45 to 50 minutes more. (If crust or topping are browning too quickly, tent with foil.) Transfer to a wire rack; let cool completely, at least 4 hours or, loosely covered, up to 1 day. Slice and serve with ice cream.

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