Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups fresh blueberries
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 1/2 tablespoons flour
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 1/4 teaspoon allspice
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 pie shell, baked
- 1 cup whipping cream (whipped with vanilla and sugar)
- 1/2 teaspoon vanilla
- sugar, to taste
Directions
1. In a medium saucepan, combine 2 cups of the blueberries with the sugars, flour, butter, lemon juice spices and salt.
2. Cook over low heat until the mixture comes to a boil.
3. Reduce heat and simmer five minutes, stirring constantly.
4. Stir in the remaining blueberries.
5. Turn into the pie shell.
6. Chill thoroughly.
7. Serve with whipped cream.
Category:New England Recipes
Category:New England Desserts