It's the Berries!

 Here's the Empty Nester Gourmet's adaptation of America's Test Kitchen's recipe. It uses six full cups of fresh blueberries, sugar and butter, but don't let it all scare you. It's easy to prep and even better to eat. Here's how:

Double pie crust (packaged or your own)
6 cups fresh blueberries
2 tbsp. quick-cook tapioca
1 Granny Smith apple, grated
Zest of one lemon + 2 tsp. lemon juice
3/4 c. granulated sugar
1/8 tsp. freshly ground nutmeg
1/8 tsp. ground cinnamon
2 tbsp. butter, cut into small pieces
Sanding sugar
Egg wash (1 egg, slightly beaten with 1 tbsp. cold water)
1. Preheat oven to 400F degrees. 
2. Divide the blueberries into half. Simmer 3 cups blueberries and and sugar in a saucepan until reduced to a thick syrupy mixture. Set aside and let cool. When cooled, add them to the cold uncooked bluberries.
3. Mix in tapioca, grated apple, lemon zest, nutmeg, cinnamon and lemon juice.
4. Spread mixture into bottom crust. Top with butter.
5. Work lattice over top of mixture, seal with egg wash and egg wash over top of lattice.
6. Dust with sanding sugar.
7. Bake on parchment-lined, preheated cookie sheet (@400F) for 30 minutes.
8. Reduce heat to 350F, andn bake for another hour, or until filling is set and crust is a golden brown.

Serve with your favorite vanilla ice cream.

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