July 2018 - Toronto ON
I made no changes other than using all-purpose gluten free flour and slightly reducing the sugar.
1 cup plus 2 tablespoons granulated sugar, divided
1 cup all-purpose flour gluten free
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract, or to taste
1/2 to 1 teaspoon almond extract, or to taste didn't have any
2 cups plus 1/4 cup fresh blueberries, divided (I used frozen, and also have used raspberries)
Preheat oven to 350F. Spray a 9-inch round pie dish very well with cooking spray; set aside.
To a large bowl, add 1 cup sugar, flour, cinnamon, salt, and whisk to combine; set aside.
To a medium microwave-safe bowl, add the butter and heat on high power to melt, about 45 seconds. Wait momentarily before adding the eggs so you don’t scramble them.
Ad the eggs, extracts, and whisk to combine.
Pour the wet mixture over the dry and stir to combine; don’t overmix.
Add 2 cups blueberries and stir to combine; batter is very thick.
Turn mixture out into prepared pie dish, smoothing the top lightly with a spatula.
Evenly sprinkle 1/4 cup blueberries over the top.
Evenly sprinkle 2 tablespoons sugar over the top and bake for about 34 to 39 minutes, or until edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter. I prefer to underbake slightly (35 minutes) for a more gooey center but it’s personal preference and since all ovens, climates, and berries vary, watch your pie and not the clock. Allow pie to cool in pie dish on a wire rack before slicing and serving. Optionally serve with whipped topping or ice cream. Pie will keep airtight at room temp for up to 5 days.