Ingredients
- 2 pie crusts
- 2 lbs (0.9 kg) fresh blueberries
- 3/4 cups (180 ml) brown sugar
- 3 tablespoons (45 ml) cornstarch
- 1/4 cups (60 ml) bourbon
- 1 tablespoon (15 ml) vanilla extract
- 1 vanilla bean seeds removed from the pod
- Zest from 1 lemon
- 1 egg beaten
- Demerara sugar for sprinkling
Instructions
Step 1
Set the EGG for indirect cooking with the convEGGtor at 350°F/176°C.
Step 2
Prepare one crust in a 9 inch (23 cm) pie plate
Step 3
In a large bowl mix together blueberries, brown sugar, cornstarch, bourbon, vanilla extract, vanilla bean seeds and zest of 1 lemon. Toss well to coat making sure everything is well mixed.
Step 4
Spoon the filling (and all juices) into the prepared pie plate.
Step 5
Decorate top of pie with braided crust or top crust from the second pie crust.
Step 6
Brush the top crust with egg and sprinkle with demerara sugar.
Step 7
Place pie in the EGG and bake for 50 minutes or until crust is golden.
Step 8
Let rest for at least 3 hours.
Step 9
Serve with vanilla ice cream and enjoy!
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