Summer is officially over on September 23rd and, as much as I'm ready to welcome in Autumn, seeing summer end is bittersweet. There's a magic to summer. If you take the ease of lazy days and combine it with the promise of adventure, you'd have the spirit of summer. Let's prolong the revelry with one of my favorite summer staples.
Pair with a scoop of vanilla ice cream for true, summery bliss.
- single crust pie dough
- 6 cups blueberries (you may need more or less depending on the depth of you pie plate)
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/4 cup corn starch
- 1/4 cup maple syrup
- 1/2 a lemon
- 2 tsps cinnamon
- 1 pinch salt
Preheat your oven to 425 degrees Fahrenheit. Rinse your berries, pick out any lingering stems, and transfer them into a large mixing bowl. Measure out your maple syrup in a separate bowl or measuring cup and add the corn starch. Stir until the two are well incorporated--it may form a weird paste, this is okay--and add to the berries.
Add the white sugar, brown sugar, cinnamon, and salt to the mix. Give your lemon half a bit of a squeeze. A tablespoon of juice is enough as blueberries tend to be a little tart anyway.
NB: Depending on your sweet tooth, you can add more sugar (I tend to use the amount listed or less).
Mix with a spatula or wooden spoon so everything is well incorporated and all the berries are well covered. Taste the mix for good measure and adjust the recipe to taste.
Roll out your pie dough and line your pie plate. Dump in your blueberry mixture. If you're feeling fancy, top it with remaining scraps of pie dough. Crimp your edges and pop that baby in the oven. After 15 minutes, drop your temperature to 375 degrees Fahrenheit and let cook for 45 minutes.
NB: I strongly recommend placing a baking sheet underneath your pie plate as this one tends to bubble up and drip.
Serve while it's still gently warm with a wee scoop of vanilla ice cream. This pie is best enjoyed within a few days and may be stored at room temperature.