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"chicken-pox pie" aka blueberry pie

MyLatestAddiction avatar
Recipe by
JoAnn Dunn
@MyLatestAddiction
Graham, WA

It's called "Chicken Pox Pie" because when Mrs. Sweet made a Blueberry Pie, all the kids that ate it came down with the Chicken Pox in the next few days. My hubby (one of the "victims") says this is one of his favorite fruit pies but it's been difficult to find a good recipe for one that TASTES like fresh, honest-to-gosh blueberries instead of a few floating in blueberry-ish sugar gel. This version shouldn't be overly sweet. Decrease the 1 cup of sugar if you think it's too much. Also decrease the amount of berries if you're not using a real deep-dish pie plate.

yield 6 -8 depending on the size of the slices!
prep time 2 Hr
cook time 1 Hr 30 Min
method Bake

Ingredients For "chicken-pox pie" aka blueberry pie

  • 8 c
    fresh blueberries (yes that's a lot!)
  • 1 c
    sugar + 1/4 cup water
  • 4 Tbsp
    cornstarch
  • 4 Tbsp
    water
  • 1 tsp
    lemon rind, grated
  • 3/4 tsp
    cinnamon
  • 1/4 tsp
    nutmeg
  • 2 Tbsp
    unsalted butter
  • 2 INDIVIDUAL DEEP DISH PIE CRUSTS

How To Make "chicken-pox pie" aka blueberry pie

  • 1
    In sauce pan, combine 1 1/2 cups of berries with 1 cup of sugar and 1/4 cup of water. Mash up berries so that their juice is well incorporated.
  • 2
    Simmer on low heat until sugar is melted and mixture is very liquid. Should be a lovely dark blueberry color. About 5 minutes.
  • 3
    In separate bowl, combine cornstarch and 4 tablespoons of water and gradually pour it into the hot blueberry/sugar syrup mixture while continually stirring - making sure that it doesn't cause lumps.
  • 4
    Continue to cook over medium heat until mixture comes to a full boil. It should thicken and be glossy and clear.
  • 5
    Remove from the heat and add the lemon rind, cinnamon, nutmeg and butter.
  • 6
    Into a large bowl, pour the hot mixture and cool until warm.
  • 7
    Fold in the remaining 6 1/2 cups of blueberries.
  • 8
    Let berry mixture cool while you make 2 pie crusts. This recipe is made for a DEEP Dish pan so store-bought crusts, even ones that "say" they are deep dish will probably not work.
  • 9
    Add blueberry mixture and add lattice top. If you kept out excess crust you can embellish it as well. This is where some folks sprinkle on a little extra sugar.
  • 10
    Preheat oven to 400 degrees F bit reduce heat to 375 degrees F when you put the pie in the oven. Bake about 50 minutes, but check at the half-way point. If the edges are getting too brown, cover them with a strip of foil.
  • 11
    Note: Because recipe is written for REAL blueberry lovers and has so many berries - you should measure your pie pan before you start measuring out the berries. Also plan to have vanilla ice cream on the side - it seems that it is the topping of choice. The slices may not come out of the pan looking very pretty, but my family puts them in a bowl with a huge scoop of vanilla ice cream on it, so nobody notices!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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