- 2 pie crusts, uncooked
- 1 cup sugar
- ¼ 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)
- Place one pie crust into a pie pan.
- Preheat oven to 400°F.
- 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.
INFESTATION: Cultivated blueberries, the type most commonly found in the supermarket, are generally insect-free. Still they should be placed in a strainer or colander and washed thoroughly under running water. Wild uncultivated blueberries, typically found in mountainous areas, require special inspection due to the prevalence of the ‘blueberry maggot’ (worm). Each berry should be individually inspected for holes or other indications of worms.
- Cultivated blueberries should be placed in a strainer or colander and washed thoroughly under running water.
- Wild blueberries must be carefully examined after washing. Spread them on a white cloth or a sheet of freezer paper and look for holes or other indications of worms.
- Frozen Blueberries: Frozen Blueberries and other frozen fruits may be eaten with any washing or inspection, with the exception of frozen raspberries, blackberries, and strawberries which tend to be heavily infested.