(Not sure if it was eating this after the amazing almond cherry, or what, but this one needs a little something. Next time I might double the cinnamon and vanilla. Or perhaps the blueberries were just tasteless, not sure, but it needed some zazz.)
- Double crust pie recipe
- 2-3 cups of blueberries, fresh or frozen
- 2-3 cups of rhubarb, cut to about the same size as the berries
- 3 T. cornstarch
- 1/2 c. sugar
- 1/2 tsp. cinnamon
- 1 tsp. vanilla extract
- 2 T. lemon juice
- 1 T. butter
- 2 T. milk
Make pie crust, roll out half and line pie pan.
In a small bowl mix cornstarch, sugar, and cinnamon.
in a large bowl toss blueberries and rhubarb with lemon juice and vanilla. Pour dry ingredients on top and toss.
Pour fruit into pie shell, dot with butter.
Roll out and top with crust, seal and flute edges. Cut clots in top and brush with milk.
Bake in a 375 oven for 45 – 60 minutes, until crust is golden and filling is bubbling.
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