One summer when I was in college I started making blueberry pie. I don’t remember why I decided to make it, but I did and it became an instant hit. At the risk of sounding immodest, it really is spectacularly good. So good, in fact, that while my sister has often requested it for her birthday instead of cake, she has also on occasion begged me not to make it. Even her iron will against food is no match for the lure of this pie.
For many years now I’ve confidently thought to myself that there isn’t a pie better than my blueberry pie. Then I saw the recipe for sour cherry pie with an oatmeal almond crumble pie topping and I realized that there is a pie better than my blueberry pie: it’s my blueberry pie with that oatmeal almond crumble topping. It’s like a magnificent cobbler pie hybrid.
The only tricky part to this pie is that I’ve never been able to figure out how to make it not be a bit runny. I’ve seen fruit pies in restaurants and in magazines where the inside is essentially solid and doesn’t budge when it’s cut. This pie, doesn’t do that, unless you refrigerate it for a day before you serve it. In fact I waited to photograph a slice of it for the blog until we were eating it on the second day and it’s still ugly. But even though it’s not pretty, it’s delicious.
My “secret ingredient” in the pie is that I use a couple of baking spices that people don’t tend to associate with blueberries. I include cinnamon, nutmeg, and ginger. These are classics in apple pie, but aren’t so often present in blueberry pie. It adds just a touch of spice that hints in the background and makes people say, “Yum! What is that?”
I make this pie each year for the 4th of July in part because it’s blue and in part because it’s a great time to get fantastic blueberries at the farmer’s market and in part because by making it a tradition I have it to look forward to. So enjoy your 4th of July holiday and enjoy some pie with it!