Blueberry Pie With A Twist

This past weekend marked my husband’s forty-second birthday. Yes, that is right, I have to be spectacular two weekends in a row, since his birthday falls one week after Father’s Day.

I don’t know if you find yourself in this situation in a year’s time, but I dread having to come up with two fantabulous ideas so close together.

For Father’s Day, my son and I purchased a pond system to go in our garden, complete with fish, frogs, water lilies and lots of heavy rocks. The one thing it did not include was…. The labor. After this project my husband was glad Father’s Day only comes around once a year! The next weekend was of course, the birthday, and I decided to knock his socks off southern style. We had a few of his buddies over and their wives for a down-home southern meal. I spoiled everyone rotten with a four course meal. Our guests left fat and happy. My husband even commented that he wished his birthday came along more than once a year.

Just in time for July 4th weekend, I am sharing my desert recipe.

Blueberry Pie with a Twist

Ingredients:

3 to 4 cups of fresh blueberries

7 tablespoons corn starch

3 tablespoons water

2 tablespoons margarita mix (you can use lemon juice)

A 9″ pie crust

2/3 sugar

1 teaspoon cinnamon

¼ teaspoon all spice

Always wash your berries and make sure all the stems and unwanted moldy or mushy berries are discarded.

Next, in a bowl mix all dry ingredients including the cinnamon and all spice.
Mix in the liquids.

Pour the berries into ready-made pie shell and pour the mixture over the top.

Crumb Topping:

¼ cup sugar

½ cup flour

¼ cup butter

For the crumb topping mix all ingredients together. I like to soften my butter, because it speeds the mixing process up. I tend to cook like I drive-FAST. Sprinkle over the top of the pie.