Note:
"Zillions of recipes have been written for blueberry pie, of course. I love this one because only one cup of the berries are cooked; the other three are fresh. The acidity of the orange juice and zest enhances the incredible flavour of the wild bluberries."
Ingredients:
3 tbsp Cornstarch (45mL)
1/8 tsp salt (.5mL)
1 cup sugar (250mL)
1/2 tsp ground cinnamon (2mL)
4 cups blueberries (1L)
1 cup orange juice (250mL)
1 tbsp butter (15mL)
grated zest of 1 orange
1 prebaked 9-inch pie shell
Procedure:
In a heavy-bottomed saucepan, mix all of the dry ingredients together well. Add one cup of blueberries and the orange juice. Cook over medium heat, stirring constantly until the mixture becomes thick and clear. Add the butter, orange zest and remaining three cups of blueberries. Cool slightly before pouring the mixture into the pie shell.
1/8 tsp salt (.5mL)
1 cup sugar (250mL)
1/2 tsp ground cinnamon (2mL)
4 cups blueberries (1L)
1 cup orange juice (250mL)
1 tbsp butter (15mL)
grated zest of 1 orange
1 prebaked 9-inch pie shell
Procedure:
In a heavy-bottomed saucepan, mix all of the dry ingredients together well. Add one cup of blueberries and the orange juice. Cook over medium heat, stirring constantly until the mixture becomes thick and clear. Add the butter, orange zest and remaining three cups of blueberries. Cool slightly before pouring the mixture into the pie shell.
Restaurant: Chanterelle Inn, 48678 Cabot Trail, Baddeck, Nova Scotia B0E 1B0, Canada
Recipe Type: Authentic
Submitted By: Chanterelle InnRecipe Type: Authentic
Recipe Author: Chef Earlene Busch
Recipe Source: http://www.novascotia.com/en/home/discovernovascotia/foodandwine/recipes.aspx