Blueberry Custard Pie
1/2 cup granulated sugar
3 tablespoons cornstarch
1/8 teaspoon ground cinnamon
3 cups blueberries — fresh or frozen
3 tablespoons orange juice
1 1/4 cups milk
3 egg yolks
1/2 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/2 teaspoon lemon extract — or lemon juice
3 egg whites
1/2 teaspoon cream of tartar
6 tablespoons granulated sugar
1 9 inch pie crust — baked
Preheat oven to 350ºF.
In a saucepan, stir together 1/2 cup sugar, 3 tablespoons cornstarch and the cinnamon. Stir in the blueberries and orange juice.
Cook and stir until the mixture is bubbly. Cover and set aside. For the custard, in a saucepan, combine the milk, egg yolks, 1/2 cup sugar, 2 tablespoons cornstarch and the salt. Cook and stir until bubbly. Cook and stir for 2 minutes longer. Stir in the extract. Cover and set aside.
In a medium mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the 6 tbl. sugar, beating until stiff peaks form. Pour the berry mixture into the pie crust. Carefully spread the custard evenly over the blueberries. Spread the meringue over the custard, spreading to the edge to seal.
Bake for 15 minutes. Cool on a wire rack. Store in the refrigerator.
Midwest Living
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