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For a new twist on an old favourite, prepare double blueberry
pie with a gingersnap cookie crust served with Maple Whipped
Cream for a decadent treat.
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| Preparation Time: |
25 minutes |
| Cooking Time: |
8 minutes |
| Chilling Time: |
3 hours |
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Serves 8 |
| Crust: |
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| 1-1/2 cups (375 mL) |
gingersnap cookie crumbs |
| 2 tbsp (25 mL) |
granulated sugar |
| 1/4 cup (50 mL) |
butter or margarine, melted |
| Filling: |
|
| 2-1/2 tbsp (32 mL) |
cornstarch |
| 2 tbsp (25 mL) |
cold water |
| 1/2 cup (125 mL) |
granulated sugar |
| 4 cups (1 L) |
Ontario Blueberries |
| 1 tbsp (15 mL) |
lemon juice |
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Maple Whipped Cream |
Crust:
In small bowl, combine cookie crumbs with sugar; stir in butter
until moistened. Press evenly onto bottom and side of 9-inch
(23 cm) pie plate. Bake in 375°F (190°C) oven for
8 minutes. Cool on rack.
Filling:
In medium saucepan, mix cornstarch with water. Add sugar and
1-1/2 cups (375 mL) blueberries; bring to boil over medium-high
heat, stirring constantly. Boil 1 to 2 minutes, stirring,
until very thick and clear. Remove from heat; stir in remaining
blueberries and lemon juice. Pour into pie crust. Refrigerate
until set. Serve with Maple Whipped Cream.
Maple Whipped Cream:
Beat 1/2 cup (125 mL) whipping cream with 2 tbsp (25 mL) Ontario
Maple Syrup until stiff. Store in refrigerator.
| Nutritional Information: |
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| 1 Serving (without Maple Whipped
Cream): |
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Protein: |
2 grams |
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Fat: |
7 grams |
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Carbohydrates: |
40 grams |
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Calories: |
231 |
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