MAPLE-KISSED BLUEBERRY PIE

Makes one 9-inch pie

1 recipe Buttery Crust (see elsewhere), rolled out and fit into a 9-inch pie plate

Filling

6 cups blueberries, fresh or frozen

¼ cup pure maple syrup

⅓ cup sugar

1 ½ tsp maple extract

Grated zest of 1 lemon

2 tsp fresh lemon juice

½ tsp ground cinnamon

4 to 5 Tbsp cornstarch

Pinch of salt

Topping

2 tsp sugar

Preheat oven to 425℉. Combine all the filling ingredients in a large bowl, stirring with a rubber spatula until all the berries are coated.

Add the filling to the prepared pie shell. Cover with the top crust, pinch the edges together, trim the excess dough to about an inch, and crimp. Make five slits in the middle of the pie to let steam escape (a steak knife works great for this).

Sprinkle with the remaining 2 tsp of sugar. Bake the pie for 20 minutes, then lower the heat to 350℉ and bake for another 30 minutes. The crust should be golden and the filling should be bubbly. Place the pie on a cooling rack and let cool for about half an hour before serving.