Moonlit Blueberry Pie with Almond Crème
is one of the recipes which we have been given
permission to reproduce by RecipeGoldmine, founded
by Linda Roth.
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C. fresh blueberries, washed
3/4 C. sugar
1/2 C. water
2 T. cornstarch, dissolved in 2 T. water
1 (9-inch) deep dish pie shell, baked
1 T. butter
4 T. Cointreau liqueur
1/4 C. slivered almonds, toasted
1 C. heavy cream, whipped
2 T. sugar
1/4 tsp. almond extract
1 cup of the blueberries, sugar and water in
blender and purée until smooth.
mixture into medium saucepan and add dissolved
cornstarch. Heat until thickened, stirring frequently.
in butter and Cointreau.
almonds and remaining blueberries, stirring
gently to combine.
into baked pie shell and chill.
cream, sugar and almond extract in chilled small
bowl and whip until stiff peaks form. Just before
serving, spread on top of chilled pie.
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