Independence Day Favorites

Amid the traditional BBQ fair of hamburgers, hotdogs, potato salads and watermelon, one thing sticks out in my mind as an All-American winner.  Blueberry pie and homemade ice cream tops my list.  Here is my most favorite recipe for both.  Freedom and independence is the reason for the day and I am grateful to live in this beautiful country.   Happy 4th of July to you all!

All-American Blueberry Pie

1 double pie crust (store bought or homemade)

6 cups blueberries
1 cup sugar
1 cup blueberry jam
3 tablespoons corn starch
Grated zest and juice of 1 lemon
Pinch of kosher salt
2 tablespoons unsalted butter, diced

Glaze:
1/2 cup sugar
Juice of 1 orange (about 1/4 cup)

Generously coat a 9-inch pie plate with butter.  Lay first pie crust into pan. 


Preheat oven to 425 degrees.  Combine 3 cups blueberries and 1/2 cup sugar in a small saucepan over medium heat. Bring to a simmer, then cook until reduced by half, about 20 minutes. Scrape the mixture into a large bowl; add the remaining 3 cups blueberries and 1/2 cup sugar, the jam, corn starch, lemon zest, lemon juice and salt. Stir to combine and set aside to cool completely.


Spoon the filling into the crust-lined pie pan. Dot with the butter. Lay second pie crust over the top, folding edges under edges of bottom crust.  Pinch the edge to flute and seal. Use a pastry cutter or small knife to cut a 1-inch hole in the center of the top crust.


Put the pie on a baking sheet. Bake in the center of the oven for 15 minutes. Reduce the oven temperature to 350 degrees F and bake 30 more minutes.


Meanwhile, make the glaze: Combine the sugar, orange juice and 1/4 cup water in a small saucepan over low heat. Simmer gently until the glaze coats the back of a spoon, about 10 minutes. Open the oven door and slide the rack out slightly. Pour the glaze over the pie and into the opening in the top crust. Reduce the oven temperature to 325 degrees F and bake until the crust is golden brown, about 10 or 15 more minutes.


Remove the pie from the oven and allow it to cool overnight before slicing.  Serve with homemade ice cream.

Homemade Vanilla Ice Cream


1 (14-ounce) can sweetened condensed milk
1 (5-ounce) can evaporated milk
2 tablespoons sugar
2 teaspoons vanilla
2 cups whole milk

Mix all ingredients into your ice cream freezer and whisk till combined.  Follow your freezer's instructions whether it be a table top model or an old-fashioned crank.  Once frozen, put ice cream into an air-tight container and put in freezer to harden for 1 to 1 1/2 hours more.