Penelope's Recipe Box

Blueberry Wine Pie

Considering the price of fresh blueberries in March, Penelope goes for frozen berries in a big way. Except that when frozen berries thaw, they can cause the pie to go mushy. Then Penelope found this recipe that simmered the frozen blues in wine until all the extra liquid evaporated! The trick of this recipe, though (see Helpful Hint #14), is to read it through first because you don’t want people coming over at five, and find out at 4:30 you’re supposed to let the berry and wine mixture sit overnight! Penelope’s Ultimate Pie Crust for a double crust pie

The Filling

6 cups frozen blueberries
½ cup fruity red wine; use blueberry wine, if you can find it
¼ teaspoon cinnamon
¼ teaspoon allspice
1 teaspoon vanilla extract
1 cup confectioners’ sugar
¼ cup brown sugar
¼ teaspoon salt
2 tablespoons lemon juice
3 tablespoons butter, melted
¼ cup all-purpose flour

Place the berries in a large saute pan

Add the wine

Simmer the berries gently, over medium-low heat, until the liquid in the bottom of the pan is syrupy; this will take about 45 minutes (who has 45 minutes, unless there’s a TV in the kitchen!)

Remove from the heat

Refrigerate the berries overnight

In a medium-sized bowl, combine the blueberries, their juice, the spices, vanilla, sugars, salt, and lemon juice, stirring to combine

Mix in the butter, then the flour

Spoon the filling into the crust

Dot with butter

Place the top crust on the fruit, squeezing together the rim of the two crusts

Turn under and crimp

Combine the egg yolk and the cream

Brush the top crust with the glaze

Freeze for 30 minutes

Preheat the oven to 375°