This is a fun spin on a traditional pie dish that's really fun in the summer. It tastes just as good as it looks!
Maple Blueberry "Flat" Pie
- Enough pie crust to make a 12" roundish circle
- 2 ½ cups fresh or frozen wild blueberries (My mom just picked some - so we used those)
¼ cup plus 1 tablespoon Wood's Maple Sugar, divided
- 2 tablespoons cornstarch
- ½ teaspoon zest and 1 ½ teaspoons juice from 1 lemon
- ½ teaspoon vanilla extract
- ¼ teaspoon table salt
- 1 tablespoon unsalted butter, cut into small pieces
- ¼ teaspoon ground cinnamon
- 1 large egg, beaten
- Center a rack in the oven and heat to 400° F.
- Roll pie crust into a 12" circle on a lightly floured surface, then transfer to a parchment-lined baking sheet.
- In a large bowl, stir together blueberries, ¼ cup Wood's Maple Sugar, cornstarch, lemon zest, juice, vanilla, and salt. Pour onto the crust, leaving a 2" to 3" border. Spread butter chunks over the filling.
- Working your way around the ("Galette" - A free form pie:). Fold dough toward the center to cover about 2" of filling, overlapping dough every few inches and pressing gently to form pleats.
- Stir together the remaining 1 tablespoon of Wood's Maple Sugar and the cinnamon in a small bowl. Brush the crust with beaten egg, then sprinkle the crust and filling with the sugar mixture.
- Bake until crust is golden brown and firm, 25 to 35 minutes.
- Transfer the baking sheet to a wire rack and let the galette cool for at least 30 minutes before serving.
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