One Ton Blueberry Pie

• 5 1/2 cups fresh blueberries

• 1/2 cup pure maple syrup

• 1/2 cup sugar

• 1/3 cup tapioca

• 2 tsp. fresh lemon juice

• 1/4 cup crème de cassis (black current liqueur)

• 1 large egg

• 2 Tbsp. milk

• 2 Tbsp. sugar

• Pastry for 2 crust pie

Preheat oven to 385º F.

Mix blueberries, maple syrup, sugar, tapioca, lemon juice, and crème de cassis in large bowl. Spoon berry mixture into crust lined pie dish. Top with second crust, trimming excess dough. Crimp edges together. Cut a ½" hole in enter of top crust. (If freezing, wait and cut vent hole just before baking.)

Whisk egg and milk in small bowl to blend. Brush some of mixture over crust. Sprinkle with raw sugar. Bake pie for 15 minutes, then reduce heat to 350º F. Continue baking until crust browns and juices bubble thickly, about 60 minutes.

The Olympian, August 2007

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