You can make a fine blueberry pie using dark maple syrup as a sweetener instead of granulated sugar. This pie is refreshingly fruity and not as sweet as the more common sugar-sweetened pie.
Here are the general rules:
for 5-6 cups of Maine wild blueberries, add the following in a large bowl:
1 cup of pure maple syrup
2 Tablespoons of cornstarch
3 Tablespoons of flavorless tapioca starch (Authentic Foods offers a tapioca starch) or 1/4 cup instant granulated tapioca. If you use instant granulated tapioca, let the whole mixture sit for 15 minutes before constructing the pie.
1/8 teaspoon salt
3-4 Tablespoons of fresh lemon juice to offset the maple syrup
1/4 teaspoon of ground cinnamon
Use a 2-crust recipe for pie crust, and use a 9 or 10 inch glass pie dish. If you use a larger pie dish, the pie will have less depth, and if you use a smaller pie dish then the pie will be more “heaped up.” Line the pie dish with 1 piece of crust pastry, fill with the blueberry mixture, top with the second crust. Sprinkle the top crust with 1/4 cup of granulated sugar.
Bake in preheated 375 degree oven for 1 hour. If the blueberries are frozen, the pie may need a few extra minutes. Cool the pie on a rack before cutting.
Use all gluten-free ingredients!
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