Roasted Blueberry Pie
★★★★★
PREP TIME
15 minutes
COOK TIME
48 minutes
MAKES
one 9-inch pie
Ingredients
5 cups
(850 grams) fresh blueberries (frozen will break down too much when roasted)
1
vanilla bean, halved and seeds scraped
1 1/4 cups
(248 grams) granulated sugar
Pinch
ground cinnamon
1
par-baked pie crust, cooled completely
Instructions
- Heat the oven to 425°F and have ready a baking sheet (13x18 inches).
- In a large bowl, toss the blueberries and lemon juice to combine. In a small bowl, rub the lemon zest and vanilla bean seeds into the sugar with your hands until well combined. Stir in the cinnamon.
- Toss this sugar mixture with the blueberries until they are well coated, then transfer to the baking sheet in an even layer.
- Roast the blueberries for 15 to 18 minutes; the berries should have softened and released a small amount of thick, juicy liquid but should still be intact and not mushy. Shake the tray one or two times during roasting to keep the cooking even.
- Let the roasted berries cool for 30 minutes, then transfer to the prepared pie crust and spread into an even layer.
- Reduce the oven temperature to 400°F and place the pie on a parchment-lined baking sheet. Bake until the crust is deeply golden brown and the filling is bubbly, 35 to 40 minutes. Let cool completely before slicing and serving.
