Makes one 9-inch pie
Robin Whitney of Princeton has spent more than 50 summers in South Bristol, Maine, “where the Damariscotta River meets the ocean,” she writes, and where she learned to make this unusual no-bake blueberry pie. “This recipe was given to me many years ago by a lovely Maine lady, Arletta Rice, who is now gone.” Rice shared many recipes with Whitney, but this became a favorite. “I only make it with wild Maine blueberries,” writes Whitney. The pie is formed in a baked crust with a layer of cream cheese on the bottom, topped with fresh blueberries, and finished with a blueberry pudding-like crown. Or use a baked graham cracker crust. The pie chills for at least four hours. When sliced, the distinct strata make a beautiful presentation.
|1||quart (4 cups) fresh blueberries|
|2||tablespoons orange juice|
|1||package (8 ounces) cream cheese, at room temperature|
|Grated rind of 1 orange|
|9-inch baked pie crust|
1. In a bowl, whisk together the sugar and cornstarch; set aside.
2. In a saucepan over medium heat, combine
1 cup of the blueberries with the water. Simmer for 4 minutes. Stir in the cornstarch mixture, and cook, stirring constantly, for 2 minutes or until the mixture thickens and the liquid is clear.
Remove the berry mixture from the heat and stir in 1 tablespoon of the orange juice. Cool to room temperature.
3. In another bowl combine the cream cheese, remaining 1 tablespoon orange juice, and grated orange rind. Spread the cream cheese mixture evenly onto the bottom of the pie crust. Top with the uncooked blueberries. Pour the cooled cooked blueberry mixture evenly on top, smoothing with a spatula.
4. Refrigerate for 4 hours or overnight. Cut into wedges. Adapted from Arletta Rice