Crustless Blueberry Pie - Bestrecipe005

Crustless Blueberry Pie – Bestrecipe005



  •  1 cup plus 2
    tablespoons granulated sugar, divided
  •  1 cup all-purpose
    flour
  •  1 teaspoon cinnamon
  •  1/4 teaspoon salt
  •  1/2 cup (1 stick)
    unsalted butter, melted
  •  2 large eggs
  •  1 teaspoon vanilla
    extract, or to taste
  •  1/2 to 1 teaspoon
    almond extract, or to taste
  •  2 cups plus 1/4 cup
    fresh blueberries, divided (I have only made with fresh and cannot comment on
    using frozen)

  1. Preheat oven to 350F. Spray a 9-inch round pie dish very
    well with cooking spray; set aside. I used a glass pie dish; baking times may
    vary if using metal.
  2. To a large bowl, add 1 cup sugar, flour, cinnamon, salt, and
    whisk to combine; set aside.
  3. To a medium microwave-safe bowl, add the butter and heat on
    high power to melt, about 45 seconds. Wait momentarily before adding the eggs
    so you don’t scramble them.
  4. Ad the eggs, extracts, and whisk to combine.
  5. Pour the wet mixture over the dry and stir to combine; don’t
    overmix.
  6. Add 2 cups blueberries and stir to combine; batter is very
    thick.
  7. Turn mixture out into prepared pie dish, smoothing the top
    lightly with a spatula.
  8. Evenly sprinkle 1/4 cup blueberries over the top.
  9. Evenly sprinkle 2 tablespoons sugar over the top and bake
    for about 34 to 39 minutes, or until edges are set and a toothpick inserted in
    the center comes out clean or with a few moist crumbs but no batter.
  10. Allow pie to cool in pie dish on a wire rack before slicing
    and serving. Optionally serve with whipped topping or ice cream. Pie will keep
    airtight at room temp for up to 5 days.

I prefer to underbake slightly (35 minutes) for a more gooey
center but it’s personal preference and since all ovens, climates, and berries
vary, watch your pie and not the clock.



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