Donna Archambault came to visit in October, and brought us a bag of her hand-picked blueberries. That called for a blueberry pie, not only a treat for us, but for house guests we were expecting in a couple of days. I did not, however, had my blueberry pie recipe with me here in Maine. So I looked up a couple of recipes on the ‘net, got some ideas from them, and experimented. The result was better than my recipe at home, I think.

Ruth's Blueberry Pie

Pastry for 9-inch 2 crust pie

1/2 c sugar
1/3 c all-purpose flour
1 tsp ground cinnamon
5 c fresh blueberries (can use frozen)
1/2 tsp nutmeg

1. Mix sugar, flour, nutmeg, and cinnamon. Stir in blueberries.
2. Turn into pastry-lined pie plate.
3. Cover with top crust. Cut slits in it.

Cover crust edge with strips of aluminum foil to prevent excessive browning. Bake for 30 minutes at 400°

Reduce heat to 350°.
Remove foil. Bake until crust is brown and juice bubbles through slits in crust, 10 to 15 more minutes.