Refined Sugar-Free Maple Blueberry Pie
This deliciously juicy blueberry pie has hints of lemon and cinnamon that complement the subtle sweetness of the fruit. A few tablespoons of cornstarch ensure that the filling doesn't get too runny with the additional liquid from the maple syrup.
Ingredients
- 4 1/2 cups organic blueberries (just over 2 pints)
- 1/2 cup pure maple syrup
- 2 TBSP lemon juice
- 2 tsp lemon zest
- 1/4 cup all purpose flour
- 2 TBSP cornstarch
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instructions
- Rinse blueberries and set aside to dry.
- Roll out the bottom pie crust. Place in a 9-inch pie plate.
- Stir the maple syrup, lemon juice, and lemon zest in with the blueberries in a large mixing bowl.
- Add the dry ingredients (flour, cornstarch, cinnamon, and salt) and stir until everything is combined and no clumps of dry ingredients remain.
- Spoon the filling into the crust.
- Arrange a lattice crust on top and crimp edges to seal.
- Bake at 400°F for 20 minutes.
- Reduce temperature to 350ºF and bake for 30 more minutes.
- Add a crust shield and continue to bake for an additional 15-20 minutes or until filling is bubbly.
Notes
Roll out bottom crust and place in fridge, then assemble filling. Don’t let filling sit for too long or else it will release too much liquid.