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Two Crust Blueberry Pie

Eileen Goltz | Pareve

Ingredients

2 pie crusts, uncooked

1 cup sugar

1/4 cup finely ground almonds

2 teaspoon ground cinnamon

1 teaspoon almond flavoring

zest of 1 large lemon, coarsely grated

4 cups fresh blueberries

Sugar (for sprinkling on top of pie)



Instructions

Place one pie crust into a pie pan. Preheat oven to 400. In a large bowl combine the sugar, ground almonds, cinnamon, and almond flavoring. Add the blueberries and lemon rind and mix to combine making sure that the sugar is well blended. Spoon the berry mixture into the pie shell. Top with the second crust and pinch the two crust together. Cut slits into the top crust to vent while cooking. Line the outside edge of the pie crust with aluminum foil to avoid burning the crust.

Cook 30 to 40 minutes or until blueberries begins to bubble from the slits. Remove the foil from the outer edge of the crust, sprinkle top crust with sugar and cook an additional 5 minutes. Remove the pie from oven and let pie cool completely before cutting. Serves 8