It’s like, this whole thing to truly explain why we call this one Brookey’s Week-Long Pie. I actually went to the emergency room that week! I made the dough before I went in, put it in the fridge to rest it for later, and then my body decided it was over for me. I came back to the kitchen a few days later and the crust still rolled out fine, and the blueberries were still fine – blueberries stay good forever. I love them so much.
This explains almost everything except the part where I call myself Brookey. That, I don’t want to think about right now.
The short answer is, my boyfriend brainwashed me this quarantine by being the only person I interact with, and having a real sick sense of humor. Real wise guy. He got me this straw and literally evil-laughed. He’s truly bad. Worst of all, I loved it.
Sorry about the product placement here, neither of these things endorses me. I’m just trying to get some pics.
So, listen. This pie is very forgiving if you get through a step and then need to go do something else.
Dude, all stoves are different. The process to get from picture 1 above here, to 3 – this could take anywhere from 20-40 minutes. When it seems nice and jammy to you like in #3 above, it’s done.
Fold in the rest of the blueberries, spices, syrup and tapioca and scrape into a new bowl. Let it cool a little, then pour it slowly into the bottom crust dish. It’s gonna be a big mountain of filling like this – it’s normal.
To see the completion of this specific crust, go here. But you could really just leave a vent that big if it goes with a design you want to make. You can also just put 3 slits in it like in a cartoon pie and that’s still gonna look and taste bomb.
Gluten Free Low FODMAP Blueberry Maple Pie
Blueberries simmered with pure maple syrup as the sole sweetener isn’t a dietary choice at all. This is the ultimate blueberry pie.
8
servings5
minutes40
minutes1
hourIngredients
- Filling
7 cups fresh blueberries (frozen WILL work but try it this way the first time please)
1.25 cups maple syrup
1 tablespoon lemon juice (omitting for IC patients; use lemon zest or lemon zest butter)
1/2 teaspoon salt
1/2 teaspoon nutmeg
3 tablespoons quick cooking tapioca
1/4 teaspoon cinnamon
- Crust
2 discs gluten free all-butter pie crust (swapping vinegar for ice water or milk for IC patients) (my recipe is 2 discs)
- Hardware
rolling pin
9 inch pie plate, preferably glass
Directions
- Mix 1/2 of the blueberries with 1/2 of the maple syrup. Simmer until the mixture is looking more like a jam; 20-40 minutes.
- Roll out your first pie crust. For detailed instructions on this, go here. Fit to a 9-inch pie plate and refrigerate.
- Remove bueberries from heat when they’ve reduced their liquid by about half and are nice and saucy (see photos), and stir in the rest of the uncooked blueberries. Use a rubber spatula to scrape it all into a mixing bowl. Combine with lemon juice, nutmeg, salt, and tapioca. IC patients, use lemon oil or lemon butter if you can tolerate it (likely you can). In any case, this pie is still great without any lemon.
- Let this mixture cool completely, and then scrape it into the bottom pie crust plate. Refrigerate. Preheat oven to 400 degrees.
- Roll out second pie crust. Vent it somehow – any 3 or so vents is fine, they don’t have to be big.
- Using a cutting board, slide the rolled out top crust onto the pie and seal the edges however you like. For this pie, I just brushed lactose-free milk across the edge and pressed the top crust gently on top because I wanted the edge to be simple. Yeah, it leaked a little. I could have pressed a little harder. But for the most part it was a great seal without hardly any pressure.
- Cover edge with a band made of foil or a pie crust protector and bake for 30 minutes. Remove the band or protector and brush the whole thing with lactose-free milk (or regular milk if you can have it) and sprinkle with sugar. I used a chunky sanding sugar because I like how that looks but you could do anything here.
- Bake for 30 more minutes or until golden brown. Let it cool if you can. Delicious cold the next day, or reheated in the microwave.
Notes
- If you’re into vanilla ice cream and pie, this is one of the best.
