Post by chief_cook2 on Dec 11, 2002 20:32:34 GMT -6
Well over 100 years old,
It turns out to be a very large pie with a layer of custard,
topped with a layer of blueberries, and then a layer of
meringue. If you like blueberries, its a keeper. You can
always make a smaller pie by using a pint
of blueberries, but we have never tested that theory.
Prep Time: approx. 20 Minutes.
Cook Time: approx. 30 Minutes.
Ready in: approx. 50 Minutes.
Makes 1 - 10 inch deep
dish pie (16 servings).
1 recipe pastry for a (10
inch) single crust pie
1 cup white sugar
2 egg yolks
1 tablespoon quick-cooking tapioca
1 pinch salt
1 tablespoon lemon juice
1/4 cup milk
1 quart fresh blueberries
2 egg whites
1 tablespoon all-purpose flour
1 tablespoon white sugar
Directions
1 Preheat the oven to 425 degrees F (220 degrees C).
Prepare pie pastry, and place into a 10 inch deep dish pie pan.
2 In a large bowl, whip egg yolks with an electric mixer
on high speed until pale. Gradually add 1 cup sugar while
mixing. Mix until sugar has completely dissolved, and the
yolks are thick and pale. This will take up to 15 minutes.
Mix in the tapioca, salt and lemon juice. Stir in the
milk, and then carefully fold in the blueberries. In a large
glass or metal bowl, whip egg whites to stiff peaks. Fold
egg whites into the blueberry mixture.
3 Combine the remaining 1 tablespoon of sugar with the
flour, and sprinkle into the bottom of the unbaked pie crust.
This will absorb extra juice, and keep the pie from
leaking. Pour the filling into the prepared crust.
4 Bake for 10 minutes in the preheated oven, then reduce
heat to 350 degrees F (175 degrees C). Bake for an
additional 40 to 60 minutes, or until pie is set.