Difference between revisions of "Open Sesame Blueberry Pie"
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* 1/4 cup [[sesame seed]]s | * 1/4 cup [[sesame seed]]s | ||
| − | == | + | == Procedures == |
In a large bowl, combine [[Granulated sugar|Sugar]], [[cornstarch]], [[orange peel]], [[nutmeg]], [[cardamom]] and [[orange juice]]. Add [[blueberries]]; toss well and set aside. Prepare pie crust mix as label directs. Roll into a 12-inch circle, 1/8th-inch thick. Pour [[blueberry]] mixture into an unlined deep 10-inch pie plate. Dot with [[butter]]. Top with pastry; turn under and flute edges. Make slits in pastry for steam to escape. Brush with [[milk]]. Sprinkle with [[sesame seed]]s. Bake in preheated 425 °F. Oven for 40 minutes or until crust is browned and juice begins to bubble through slits. Serve warm or cool. Cut into 8 pieces. Note: If fresh [[blueberries]] are unavailable, use dry-pack frozen [[blueberries]]. | In a large bowl, combine [[Granulated sugar|Sugar]], [[cornstarch]], [[orange peel]], [[nutmeg]], [[cardamom]] and [[orange juice]]. Add [[blueberries]]; toss well and set aside. Prepare pie crust mix as label directs. Roll into a 12-inch circle, 1/8th-inch thick. Pour [[blueberry]] mixture into an unlined deep 10-inch pie plate. Dot with [[butter]]. Top with pastry; turn under and flute edges. Make slits in pastry for steam to escape. Brush with [[milk]]. Sprinkle with [[sesame seed]]s. Bake in preheated 425 °F. Oven for 40 minutes or until crust is browned and juice begins to bubble through slits. Serve warm or cool. Cut into 8 pieces. Note: If fresh [[blueberries]] are unavailable, use dry-pack frozen [[blueberries]]. | ||
Latest revision as of 17:09, 29 June 2012
Description
Ingredients
- 1/2 cup brown sugar
- 2 tbsp cornstarch
- 1 tbsp orange peel
- 3/4 tsp nutmeg
- 1/2 tsp cardamom
- 1 tbsp orange juice
- 6 cup fresh blueberry
- 1 pack pie crust mix
- 2 tbsp butter or margarine
- 1 tbsp 2% lowfat milk
- 1/4 cup sesame seeds
Procedures
In a large bowl, combine Sugar, cornstarch, orange peel, nutmeg, cardamom and orange juice. Add blueberries; toss well and set aside. Prepare pie crust mix as label directs. Roll into a 12-inch circle, 1/8th-inch thick. Pour blueberry mixture into an unlined deep 10-inch pie plate. Dot with butter. Top with pastry; turn under and flute edges. Make slits in pastry for steam to escape. Brush with milk. Sprinkle with sesame seeds. Bake in preheated 425 °F. Oven for 40 minutes or until crust is browned and juice begins to bubble through slits. Serve warm or cool. Cut into 8 pieces. Note: If fresh blueberries are unavailable, use dry-pack frozen blueberries.
