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17 fresh fruit desserts

Get the vanilla ice cream ready! Summer into fall is the season for fresh fruit crisps, cobblers, and pies.

4. Blueberry pie

The Runaway Spoon
Nutmeg is the secret ingredient in this blueberry pie.

By Perre Coleman Magness, The Runaway Spoon

Pastry for a 9-inch pie, fully baked and cooled
 4 cups blueberries
 3/4 cup granulated sugar
 Zest and juice of one lemon
 1/4 teaspoon nutmeg
 2 tablespoons cornstarch
1 tablespoon butter

1. Place 1 cup blueberries and the sugar in a medium saucepan. Zest the lemon into the blueberries and squeeze the juice into a measuring cup. Add water to make 1/2 cup liquid and add to the blueberries. Stir in the nutmeg and cook over medium-high heat until the berries begin to burst.

2. With an immersion blender, or very carefully in a blender, puree the blueberries until smooth. Mix the cornstarch with just enough water to make a smooth paste, then stir it into the blueberry mixture and cook over medium heat, stirring constantly, until thickened. Stir in the butter until melted. Leave to cool.

3. When the mixture is cool, stir in the remaining 3 cups of blueberries and stir to coat. Spread the mixture in the prepared pie crust and chill for several hours.

Read the full Stir It Up!

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Mark Sappenfield
Editor

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