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Blueberry Brandy Pie Recipe

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This recipe for Blueberry Brandy Pie, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Sunday, July 16, 2006

Category:
Category:

Ingredients:  
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
1-1/4 cups graham cracker crumbs
1/4 cup sugar
1 teaspoon allspice
1 teaspoon cinnamon
3/4 stick butter, melted

Directions:
Directions:
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.
CRUST
Mix all together until crumbly. Pat into a 9 inch springform pan and bake at 350 for 8 - 10 minutes or until lightly browned. Let cool before filling.

Number Of Servings:
Number Of Servings:
6 - 8
Personal Notes:
Personal Notes:
This is an excellent dessert for hot weather. It is very light.

 

 

 

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