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Title: Spicy Blueberry Pie
Categories: Fruit Pie
Yield: 1 9-inch pie
| 3/4 | c | Sugar |
| 1/4 | c | Brown sugar; packed |
| 1/2 | c | Flour; all-purpose |
| 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Ground allspice |
| 5 | c | Fresh blueberries |
| 1 | tb | Lemon juice |
| 1 | tb | Butter or margarine; melted |
| 1 | Prepared 9-inch pie crust | |
| 1 | tb | Milk |
| 1 | ts | Sugar |
Combine first 8 ingredients, tossing gently.
Fit 1 pie crust into a 9-inch pieplate according to package directions. Spoon blueberry mixture into pastry shell.
Roll remaining pie crust to 1/8-inch thickness; cut into 6 (2 1/2-inch-wide) strips. Arrange strips in a lattice design over filling; fold edges under and crimp. Brush pastry with milk; sprinkle with 1 teaspoon sugar.
Bake at 400øF for 40 to 45 minutes or until golden, shielding edges with strips of aluminum foil to prevent excessive browning during last 20 minutes of baking.
Yield: 1 (9-inch) pie.
Source: Nan Ferguson, Atlanta, Georgia ** Southern Living Magazine -- June 1996 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
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