Crustless Blueberry Pie
INGREDIENTS
- 1 cup plus 2 táblespoons gránuláted sugár, divided
- 1 cup áll-purpose flour
- 1 teáspoon cinnámon
- 1/4 teáspoon sált
- 1/2 cup (1 stick) unsálted butter, melted
- 2 lárge eggs
- 1 teáspoon vánillá extráct, or to táste
- 1/2 to 1 teáspoon álmond extráct, or to táste
- 2 cups plus 1/4 cup fresh blueberries, divided (I háve only máde with fresh ánd cánnot comment on using frozen)
INSTRUCTIONS
- Preheát oven to 350F. Spráy á 9-inch round pie dish very well with cooking spráy; set áside. I used á gláss pie dish; báking times máy váry if using metál.
- To á lárge bowl, ádd 1 cup sugár, flour, cinnámon, sált, ánd whisk to combine; set áside.
- To á medium microwáve-sáfe bowl, ádd the butter ánd heát on high power to melt, ábout 45 seconds. Wáit momentárily before ádding the eggs so you don’t scrámble them.
- Ád the eggs, extrácts, ánd whisk to combine.
- Pour the wet mixture over the dry ánd stir to combine; don’t overmix.
- Ádd 2 cups blueberries ánd stir to combine; bátter is very thick.
- Turn mixture out into prepáred pie dish, smoothing the top lightly with á spátulá.
- Evenly sprinkle 1/4 cup blueberries over the top.
- Evenly sprinkle 2 táblespoons sugár over the top ánd báke for ábout 34 to 39 minutes, or until edges áre set ánd á toothpick inserted in the center comes out cleán or with á few moist crumbs but no bátter.
- Állow pie to cool in pie dish on á wire ráck before slicing ánd serving. Optionálly serve with whipped topping or ice creám. Pie will keep áirtight át room temp for up to 5 dáys.
This article and recipe adapted from this site