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Frank's Quick Blueberry Pie
Frank Corrado, who grows blueberries in Bangor, Mich., is known for the pies he makes for his church social, even though he uses store-bought crust. "And I really use a minimum amount of sugar -- I try to let the berries provide the sweetness," he says. He also favors a mix of ground spices such as nutmeg, allspice, cinnamon and even cloves. "I think spices bring up the flavor of the fruit."
4 cups of fresh picked blueberries (or frozen if necessary)
3/4 -1 cup packed brown sugar
2 heaping tablespoons flour
1/2 teaspoon (total) ground cloves, allspice, nutmeg and/or cinnamon (your choice)
1 deep dish pie shell and 1 regular shell
Preheat oven to 400 degrees. Mix blueberries with sugar and flour. Add spices and stir by hand until blended. Pour into deep shell. Top with regular shell. Use knife for slits, fork for holes, or cut shell into lattice. Bake for about 1 hour. Makes 8 servings.
Per serving: 409 calories; 18 g fat (4 g saturated fat; 40 percent calories from fat); 60 g carbohydrates; 0 mg cholesterol; 288 mg sodium; 4 g protein; 3 g fiber.
