Date: Sat, 26 Jul 1997 19:30:50 -0700
From: firstname.lastname@example.org (Michael & Laura)
I had a wonderful blueberry pie for desert at a friends house and have
devised a FF version. Blueberries were 88c a pint today- I don't want to
go back to Australia! ($6?!?!) I would serve this with FF vanilla yogurt
on the side. The blueberries could be replaced with any other fruit...
Summer in BC Blueberry Pie:
Graham Cracker Crust (Modified from FF Archives)
1 egg white
2 tbs maple syrup
1/2 tsp cinnamon or nutmeg
6 graham crackers (crushed fine)
1/4 - 1/2 cup whole wheat flour
1/4 cup puffed brown rice crushed (optional) -makes it crunchy!
1 tbs water
Beat egg to frothy state, blend in syrup. Stir in crushed graham
crackers, add 1/3 cup whole wheat flour and water. Adjust water to suit.
Mix until it forms a ball -on a nonstick surface or wax paper - it is very
messy. You might need more flour. Roll it out to fit a 9 inch nonstick
piepan. Bake 350F for about 10 minutes.
This has about 5 g fat total (from the crackers!).
2 pints of fresh blueberries (2 punnets-600g?)
1 package of 'blueberry glaze'*
1/2 cup sugar
1 cup boiling water
Mix sugar, glaze mix and water. Beat til smooth and clear. Add
blueberries. Stir. Pour into pie pan and chill in fridge for 1 hour.
*Blueberry glaze contains mostly tapioca starch with a bit of citric acid
and some flavorings. It could be replaced with any similar pie glaze or
tapioca /arrowroot/ corn starch used for thickening sauces. I've also seen
gelatin or agar agar used to similar effect.