4 c. fresh blueberries, divided in half
1/2 c. dark brown sugar
1/2 c. white sugar
3 tbsp. flour
1 tbsp. butter
2 tbsp. lemon juice
1/2 tsp. ground nutmeg
1/4 tsp. salt
1 pie shell, 8″-9″, baked
1 c. heavy cream, whipped
1 tbsp. sugar
1/2 tsp. pure bourbon vanilla

In a medium saucepan (or double boiler), combine sugars, flour, butter, lemon juice, nutmeg and salt. Stir until blended. Add 2 cups of blueberries. Cook mixture over low heat, stirring until it comes to a boil and thickens. Cool to room temperature. Stir in remaining 2 cups of blueberries. Turn into a baked pie crust.

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