You might not know this about me, but I’m a total math geek. Someday when I grow up I want to be a high school math teacher. I thought I wanted to be a chemical engineer, and studied to do that, but instead I’m an Army wife. That totally rocks, most of the time, but doesn't involve a whole lot of complicated math.
My obsession with equations is probably only equaled by my obsession with pie. Any kind, really. Except ones involving a lot of chocolate. So this is kind of my own favorite day of the year…March 14, 3/14, Pi(e) Day!
We had Hash Brown Pie for breakfast, and I’m making Chicken Pot Pie for dinner…but here’s my very favorite pie, anytime I can find enough fresh blueberries at a price that doesn’t mean I have to sell a kid.
When we were young and went on adventurous vacation (intentionally adventurous, not the kind of unplanned adventure you tend to have when traveling with the hooligans), we spent a couple of weeks blue-tarp camping in Maine. We cooked a few meals on the campfire, but mostly just enjoyed the local offerings. I particularly remember brown butter lobster pasta and blueberry pie.
I’ve never tried to duplicate the pasta, but this recipe comes very close to our memories of that fabulous pie.
Maine Blueberry Pie
1- 9” pie shell, baked
4 cups fresh blueberries
1 – 1/3 cups cold water
1 –1/3 cups sugar
1/3 cup cornstarch
2 Tbsp amaretto liquor
1. In medium saucepan, mix sugar and cornstarch together, add the sugar. Squash about 1/2 cup of the blueberries and add.
2. Stirring frequently, bring to a boil. Stir constantly until thickened, about 1 minute. Add remaining blueberries and amaretto. Pour into the pie shell and chill at least 3 hours, until serving. Top each serving with a dollop of whipped cream.
Unfortunately, I had to cut a slice to entice you to make your own, through the magic of photography. I can’t let it go to waste, so I’d better go brew a cup of coffee to go with it.
Here’s a link to another pie I debated making for today, but decided against when I saw fresh blueberries at Costco. It’ll probably make an appearance on our dessert menu very soon, though. Doesn’t it look delish? (I can overcome my aversion to chocolate when it’s balanced with peanut butter!)