Blueberry Pie

adjusted from Food Network
by Tom Passow

serves 6 to 8

7 cup fresh blueberries, separated
1 cup maple syrup, separated
3 tablespoons minute tapioca
¼ teaspoon salt
¼ teaspoon fresh ground nutmeg
¼ teaspoon pure vanilla extract
1 tablespoon juice from lemon
1 9-inch pre-made pie shell
4 tablespoons butter

In a medium-sized sauce pan, simmer 3 cups blueberries with ½ cup maple syrup until the mixture reduces by half, about 20 minutes. Pour blueberry-maple syrup mixture into a bowl; stir in remaining 4 cups blueberries, remaining ½ cup maple syrup, lemon juice, nutmeg, vanilla extract, and salt. Cool completely, then pour into pie shell; dot with 4 tablespoons butter.

Bake the pie for 30 minutes at 400° F.

While heating the blueberry reduction, be careful not to overheat and stir often. Overheating may cause the berry reduction to take on a sour flavor. Allow enough time for the filling to thoroughly cool before pouring into the pie shell and baking. This gives the tapioca adequate time to set up and will keep your finished pie from turning out runny.