You should probably be making pumpkin pie right now (how about pumpkin with a gingerbread crust?). But, if for some crazy reason, you're not into pumpkin pie and you have frozen blueberries leftover from the summer then go ahead and try this pie now.
Since we had so many pounds of berries I also whipped up a blueberry crisp based on this recipe. The crumb topping has graham cracker crumbs and almonds in addition to your traditional oats. I imagine it would work quite well on apple crisp too.
Better than fresh pie or a bubbling berry crisp are the friends who shared the recipes and devoured forkfuls as we sat around the table. No matter what season, holiday, or type of pie I am grateful for the gift of true friends.
Gerry's Blueberry Pie
recipe from a dear friend, Gerry Embrey
1 pie pastry for a 9-inch double-crust pie (use your favorite recipe)
4-5 cups fresh blueberries
3/4 -1 cup sugar
3 Tbsp all-purpose flour
1/4 tsp cinnamon
* Preheat oven to 350 degrees F. Roll out pastry for bottom crust and ease into a 9-inch glass pie plate.
* In a large bowl combine blueberries, sugar, flour, salt and cinnamon. Toss until berries are evenly coated; pour mixture into crust.
* Roll out top crust and place over berries; seal and flute edges. Cut slits (or shapes) in the center to allow steam to escape. Place pie plate on a baking sheet and bake 50-60 minutes or until crust is golden and fruit in center is bubbling. Let cool completely before serving.
Food for Thought: "Many people will walk in and out of your life, but only true friends will leave footprints in your heart." -Eleanor Roosevelt