Simple, fast and delicious way to use fresh blueberries.
I am on vacation at our house in Rhode Island and the blueberries are ripening. We have 4 well established bushes - so we are swimming blueberry goodness. I mentioned vacation…… I love spending time in the kitchen but I want to keep things simple while vacationing. I found this great quick recipe from Averie Cooks (www.averiecooks.com).
I love blueberry pie but not time commitment of dealing with the crust and all on a beautiful hot summer day. Averie’s recipe is called Crustless Blueberry Pie and I have made only slight changes. It is perfect the way it is. The finished “pie” tastes just like a fresh blueberry pie but without all the crust prep and much less sugar too. I am thinking that most any fruit could work in this recipe……….
Eat, No Crust Blueberry Pie, for dessert, hot out of the oven, or at room temperature. You can add ice cream or whipped cream if you want. I like a leftover slice for breakfast…………..
No Crust Blueberry Pie
Recipe is only slightly adapted from www.averiecooks.com. It is awesome the way it is!
INGREDIENTS:
2 1/2 cups of fresh blueberries, reserving 1/2 cup for the pie top
1/2 cup of unsalted butter, more for preparing the pie dish
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup granulated sugar
1 cup all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon ground cloves(optional)
1/4 teaspoon salt
3 tablespoons of raw sugar, for the pie top
PROCESS:
Preheat oven to 350F.
Prepare 9 inch glass pie dish with butter.
Melt 1/2 cup of unsalted butter. Set aside and let cool a bit.
In a medium bowl stir together the sugar, flour, cinnamon, cloves, salt.
In a small bowl, whisk the eggs, vanilla, and almond extract.
Making sure the melted butter is not hot enough to cook the eggs, add the melted butter to the egg mixture.
Add the egg and butter mixture to the dry ingredients and mix just until incorporated. Fold in 2 cups of blueberries.
Pour into prepared pie dish and smooth out with a spatula. The batter is thick.
Top with 1/2 cup of remaining blueberries and sprinkle with the raw sugar.
Bake for about 40 minutes or until tester comes out clean.
Remove dish to a wire rack.
Eat warm or at room temperature.
Can be served with ice cream or whipped cream!