Our oldest moved home to be near family  when I was diagnosed with breast cancer last year. He wanted to be able to help out with whatever we might need. His job allowed him to work remotely and it was great to have him close during this tough time. It meant so much to me that he was willing to make that sacrifice knowing that our family needed to be together. 

I am, praise God from whom all blessings flow, currently cancer free and we are all enjoying this blessing. 

So … our son has accepted a new job in Chicago and will be moving this week to the 55th floor of an apartment complex in downtown Chicago. We are excited for him. It’s a far cry from a little piece of land out in the country in Arkansas. 

In celebration of his new job and his next adventure, I made this pie.  What’s a mother to do?  

I think it is my new favorite dessert. It is so easy compared to apple or peach pie, where you have to cut and peel lots of fruit. 

There are 6 cups total of blueberries which are in season here in Arkansas. I have received blueberries in my last 2 Foodshed Farm boxes so it’s the perfect time for Blueberry Pie. And we have all heard what a super food blueberries are. 

Amy’s Skillet Blueberry Pie


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2 frozen store-bought deep dish pie crusts

Remove one crust from package and return the other to the freezer until you are ready to use it. Place the unbaked crust in a prepared large cast-iron skillet. I use Crisco to grease my skillet. Bake crust in skillet according to directions on package. 

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1/2 cup organic cane sugar

1/4 cup Splenda

4 Tablespoons cornstarch

a pinch of salt

1/4 cup cold water

Combine in sauce pan and bring to boil on stove top. 

3 cups fresh blueberries 

When mixture begins to boil, add 3 cups fresh blueberries and return mixture to boil. 


 Boil until mixture thickens, about 2 minutes or less. Remove from heat. 


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1/2 teaspoons of ground cinnamon 

1 Tablespoon butter

Juice from gently squeezed fresh lemon (about 1 Tablespoon)

Add to the blueberry mixture. Stir. 


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3 more cups fresh blueberries 

Pour uncooked blueberries on cooled pie crust. Pour blueberry mixture on top of fresh berries. 


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1 Tablespoon water or milk

1 Tablespoon sugar and cinnamon 

Place top crust on berries. Brush water or milk on top of frozen crust. Sprinkle 1 Tablespoon of sugar and cinnamon on top of crust. Cut slits in top crust to vent. 


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Bake at 400 degrees for about 10-20 minutes or until top crust is brown. 


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Let cool. Serve with ice cream. 

I hope you have a great day!

Amy