I love this pie filling! One because its simple and two because we get to visit Vanderhelm farms down the road to pick our own blue berries! They have amazing blue berries, I try to get lots of sour (green) ones to balance out the sweetness in this pie filling. This is the simplest of all fruit pie recipes because there is no prepping, peeling or pitting of fruit! I use maple syrup instead of sugar to give depth of flavor and also because maple syrup is absorbed much slower in the body than other simple sugars (i.e. refined sugar or honey). Use this with my Yogurt Maple Pie Crust recipe and you will have a true taste of farm home goodness!
- 6 cups fresh blue berries (I have not tried frozen but I suppose you could try!)
- 1/2 flour
- 2/3 c maple syrup
- 2 tbs lemon juice more if berries are really sweet.
Preheat oven to 425 f. Prepare pie crust as directed. Mix blue berries, flour, lemon juice, and maple syrup in large bowl. Place in pie crust. Place second pie crust to cover. Using sharp knife remove edges, and place slits in top to allow hot air to escape. Crimp edges to close. Brush with melted butter and sprinkle with sugar. Bake 35-45 minutes. Use foil or cover over crust edges to prevent burning.