Vanilla-Bourbon Blueberry Pie

Big Green Egg

Courtesy of Eddy Frisk, aka colobgebbq

PREP TIME

EGG TEMP

350°F/176°C

COOK TIME

SERVINGS

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!

Instructions

Set the EGG for indirect cooking with the convEGGtor at 350°F/176°C.
Prepare one crust in a 9 inch (23 cm) pie plate
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.
Spoon the filling (and all juices) into the prepared pie plate.
Decorate top of pie with braided crust or top crust from the second pie crust.
Brush the top crust with egg and sprinkle with demerara sugar.
Place pie in the EGG and bake for 50 minutes or until crust is golden.
Let rest for at least 3 hours.
Serve with vanilla ice cream and enjoy!

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