Spiced Blueberry Pie
The blueberry filling for this pie is made with a base combination of blueberries cooked with spices (together with black pepper) into which contemporary, raw blueberries are stirred. The filling is poured right into a pre baked gingersnap crust, made with milk and olive oil as a substitute of butter.
Makes eight wedges
36 gingersnaps (9 ounces)
⅓ cup plus 2 tablespoons sugar
¼ cup low-fat (1%) or fat-free milk
2 tablespoons extra-light vegetable oil, similar to olive or canola oil
three tablespoons cornstarch
1 teaspoon grated orange zest
½ teaspoon cinnamon
⅛ teaspoon pepper
6 cups contemporary blueberries
½ cup orange juice
1. Preheat the oven to 375°F. In a meals processor, course of the gingersnaps and a pair of tablespoons of the sugar till positive crumbs are shaped. Add the milk and oil and course of till evenly moistened.
2. Spray a 9-inch pie plate with nonstick cooking spray. Press the gingersnap combination into the underside and up the edges of the pie plate. Bake for 12 minutes to set. Cool on a wire rack.
three. In the meantime, in a small bowl, mix the remaining ⅓ cup sugar, the cornstarch, orange zest, cinnamon and pepper.
four. In a medium saucepan, mix three cups of the blueberries and the orange juice. Deliver to a boil over medium warmth. Stir within the sugar-cornstarch combination, return to a boil, and cook dinner, stirring incessantly, till thickened, about 5 minutes.
5. Take away from the warmth and stir within the remaining three cups blueberries. Spoon the blueberry combination into the pie shell and refrigerate till serving time.
Vitamin per wedge: 305 energy, 9.3g complete fats (1.6g saturated), 1mg ldl cholesterol, 4g dietary fiber, 55g carbohydrate, 3g protein, 125mg sodium.
Good supply of: anthocyanins.
A special spin
- Strawberry Pie: Observe the instructions for Spiced Blueberry Pie, however as a substitute of blueberries, use 6 cups of halved strawberries. Omit the black pepper and add ⅛ teaspoon allspice.