"chicken-pox pie" aka blueberry pie

Name: "Chicken-Pox Pie" aka Blueberry Pie
Prep time: 2 h
Cook time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: 8 cup(s) fresh blueberries (yes that's a lot!); 1 cup(s) sugar + 1/4 cup water; 4 tablespoon(s) cornstarch; 4 tablespoon(s) water; 1 teaspoon(s) lemon rind, grated; 3/4 teaspoon(s) cinnamon; 1/4 teaspoon(s) nutmeg; 2 tablespoon(s) unsalted butter; ## 2 INDIVIDUAL DEEP DISH PIE CRUSTS

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JoAnn Dunn

Graham, WA

Updated on Jan 27, 2015

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.

Rate

This is my hubby's favorite pie from his childhood, when he and his best friend called it a

prep time 2 Hr

cook time 1 Hr 30 Min

method Bake

yield 6-8 depending on the size of the slices!

Ingredients

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

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

Step 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.

Step 2

Simmer on low heat until sugar is melted and mixture is very liquid. Should be a lovely dark blueberry color. About 5 minutes.
Step 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.
Step 4

Continue to cook over medium heat until mixture comes to a full boil. It should thicken and be glossy and clear.
Step 5

Remove from the heat and add the lemon rind, cinnamon, nutmeg and butter.
Step 6

Into a large bowl, pour the hot mixture and cool until warm.
Step 7

Fold in the remaining 6 1/2 cups of blueberries.
Step 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.
Step 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.
Step 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.
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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