spicy blueberry pie
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- 1 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Sugar |
| ¼ cup | Firmly packed brown sugar |
| ½ cup | All-purpose flour |
| ½ teaspoon | Ground Cinnamon |
| ¼ teaspoon | Ground allspice |
| 5 cups | Fresh blueberries |
| 1 tablespoon | Lemon juice |
| 1 tablespoon | Butter or margarine; Melted |
| 1 pack | Refrigerated pie crusts |
| 1 tablespoon | Milk |
| 1 teaspoon | Sugar |
Combine first 8 ingredients, tossing gently. Fit 1 piecrust into a 9-inch pieplate according to package directions. Spoon blueberry mixture into pastry shell. Roll remaining piecrust to ⅛-inch thickness; cut into 6 (2½-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 400F for 40-45 minutes or until golden, shielding edges with strips of aluminum foil to prevent excessive browning during last 20 minutes of baking.
Recipe by: Southern Living
Posted to recipelu-digest by Rodeo46898 <Rodeo46898@...> on Mar 2, 1998
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