Ruth is a family friend who lives in Maine. She’s the grandma in a big family full of lobster fishermen and she reminds me a lot of my Great-Grandma Rose. I love spending time in Ruth’s kitchen, visiting, eating delicious treats, and playing games late into the night.
This pie has to be made with fresh blueberries, which makes it all the more special. Ruth uses wild Maine blueberries, but you can try it with whatever kind of blueberries you have. Ed’s mom was nice enough to bring home some wild Maine blueberries for me, so I’m using them today. The measurements here aren’t all exact, which makes me think of Great-Grandma Rose’s recipes even more. I’m sure you’ll be able to figure it out!
Ruth’s Maine Blueberry Glaze Pie
- pre-baked and cooled pie shell
- cream cheese
- fresh blueberries
- sweetened whipped cream
*To make the glaze:
- Simmer 2/3 cups blueberries and 1 cup water for 5 minutes
- In a bowl, combine 1 cup sugar, 3 rounded Tbsp cornstarch, 1/2 cup water.
- Add the sugar mixture to the simmering blueberries and cook, stirring, until thickened.
To assemble the pie:
- Spread the baked, cooled pie shell with a thin layer of softened cream cheese. Just enough to smooth over the bottom of the shell so it keeps the crust from getting soggy (Note: I was out of cream cheese so I skipped this part today, but I really do like it and I’ll be sure to remember it for next time!)
- Spread a layer of glaze over the cream cheese, then a layer of fresh blueberries. Continue alternating until the pie is full, and end with a layer of fresh blueberries.
- Cool in the fridge.
- Top with fresh whipped cream and serve.