Blueberry Brandy Pie
By Yankee Magazine|Sep 23 2008|
Blueberries flavored with cinnamon and blackberry brandy, folded into whipped cream, and chilled in a graham cracker crust. –Stafford’s in the Field, Chocorua, New Hampshire
Yield
Serves 6-8
Ingredients
1 tablespoon gelatin
1/4 cup cold water
4 cups blueberries
1 cup sugar
1/4 cup blackberry brandy
2 tablespoons cornstarch
1 teaspoon cinnamon
2 cups heavy cream
3 tablespoons confectioners’ sugar
Graham cracker crust (recipe follows)
Instructions
Soften gelatin in cold water and set aside. Combine berries, sugar, brandy, cornstarch, and cinnamon in a saucepan and cook, stirring constantly, over moderate heat until thickened. Add gelatin and stir until dissolved. Set aside and let cool. Whip heavy cream with confectioners’ sugar and fold into blueberry mixture. Fill graham cracker crust and chill at least 4 hours.
Graham Cracker Crust
Ingredients
1-1/4 cups graham cracker crumbs
1/4 cup sugar
1 teaspoon allspice
1 teaspoon cinnamon
3/4 stick butter, melted
Instructions
Mix all together until crumbly. Pat into a 9-inch springform pan and bake at 350 degrees F for 8-10 minutes or until lightly browned. Let cool before filling.
