Muskoka Blueberry Pie Recipes
MUSKOKA BLUEBERRY PIE
I got this recipe from the Cottage Life's Summer Weekend cookbook. It is similar to others that I have seen, but just different enough that I thought it worth posting. When I make it in a larger that 9 inch pie plate (when company is coming) I use a cup or so of frozen berries in the cooked sauce to increase the amount of filling and the ratio of fresh to cooked berries.
Provided by Heather in Barrie
Categories Pie
Time 2h30m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar, cornstarch, water and 1 cup of blueberries in a small sauce pan. Bring to a boil and simmer, stirring constantly until thickened, about 10 to 15 minutes.
- Remove from heat and add butter, lemon rind with juice and liqueur. Mix well. Chill for at least an hour.
- Fold in remaining berries, spoon into pie shell and chill for at least 1 hour.
- To serve, top with whipped cream or serve each piece with a dollop of whipped cream or ice cream.
Nutrition Facts : Calories 528.1, Fat 21.2, SaturatedFat 7.4, Cholesterol 15.3, Sodium 277.5, Carbohydrate 84.6, Fiber 5.2, Sugar 52.3, Protein 4
MUSKOKA LEMONY BLUEBERRY PIE
Number Of Ingredients 8
Steps:
- Zest and juice lemon, measure out butter Over low heat combine sugar and water is medium saucepan, whisk in corn starch and then immediately and before it thickens add 1 cup blueberries Bring to a boil about 10-15 min until thickened Remove from heat and add butter, lemon juice and zest, stir well and chill 1 hour or more (can be made day ahead to this point) Preheat oven to 425 Prick pie shell base and sides and bake 8 min if thawed, 12 min if frozen, cool Remove sauce from fridge, mix well then fold in 3 cu berries Spoon into shell and chill 1 hour Serve with whip or ice cream
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