"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Blueberry Pecan Cobbler Recipe

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This recipe for Blueberry Pecan Cobbler, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy and Sarah Hollister
Added: Tuesday, September 23, 2008


4 pt. fresh or frozen blueberries
1 1/2 c. sugar
1/2 c. flour
1/2 t. ground cinnamon
1/3 c. water
2 T. lemon juice
1 t. vanilla extract
15 oz. pkg. refrigerated pie crusts
1/2 c. chopped pecans, toasted
vanilla ice cream
GARNISH: fresh mint sprigs

Bring first 7 ingredients to boil in saucepan over medium heat, stirring until sugar melts. Reduce heat to low; cook, stirring occasionally, 10 minutes. Spoon half of blueberry mixture into lightly greased 8-inch square pan. Roll 1 pie crust to 1/8-inch thickness on a lightly floured surface; cut into 8-inch square. Place over blueberry mixture; sprinkle with pecans. Bake at 475 for 10 minutes. Spoon remaining blueberry mixture over baked crust. Roll remaining pie crust to 1/8-inch thickness; cut into 1-inch strips. Arrange in lattice design over blueberry mixture. Bake at 475 for 10 minutes or until golden. Serve with vanilla ice cream, and garnish, if desired.




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