Muskoka Blueberry Pie
"I got this recipe from the Cottage Life's Summer Weekend cookbook. It is similar to others that I have seen, but just different enough that I thought it worth posting. When I make it in a larger that 9 inch pie plate (when company is coming) I use a cup or so of frozen berries in the cooked sauce to increase the amount of filling and the ratio of fresh to cooked berries."
- Ready In:
- 2hrs 30mins
- Ingredients:
- 8
- Serves:
-
4-8
ingredients
- 3⁄4 cup sugar
- 2 1⁄2 tablespoons cornstarch
- 2⁄3 cup water
- 4 cups wild blueberries
- 2 tablespoons butter (I use Becel)
- 1 lemon, juice and rind of, grated
- 2 tablespoons orange liqueur
- 1 baked pie shell
directions
- Combine sugar, cornstarch, water and 1 cup of blueberries in a small sauce pan. Bring to a boil and simmer, stirring constantly until thickened, about 10 to 15 minutes.
- Remove from heat and add butter, lemon rind with juice and liqueur. Mix well. Chill for at least an hour.
- Fold in remaining berries, spoon into pie shell and chill for at least 1 hour.
- To serve, top with whipped cream or serve each piece with a dollop of whipped cream or ice cream.
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Reviews
-
I haven't been able to find the blueberry glaze mix in the store for a while. The "Muskoka" caught my eye so I had to try it out of simple allegiance. I was not disappointed. The lemon gave it added freshness and the liqueur gave it more depth than a mix could ever give. The rest of the family loved it and can't wait for me to make it again. I guess I'll be stopping for blueberries again this week!!
RECIPE SUBMITTED BY
I am in my second year of retirement and thoroughly enjoying it. My husband Ron and I have been married for 28 years and are the proud parents of 2 sons in their 20's. We have lived in Barrie, a growing city on the shores of Lake Simcoe in Ontario, for 30 years and have no plans to move anytime in the near future. Obviously, we like it here!
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<br>I like to try different recipes and have found Receipzaar a great resource. Reading the reviews that others cooks have posted has also helped me become a little more adventurous in making adaptations myself. I have always been a bit of a slave to the written recipe and now find myself incorporating other suggestions and even making a few of my own modifications.
