Blueberry Pie

By birth - Hungarian; By choice - American; By profession - Attorney By the grace of God - Happy wife, proud mother, & blissfully semi-retired

It doesn't get much easier than this!
The recipe was submitted by Grace Henderson. (A little internet sleuthing indicates she was most likely a member of the class of 1986 at Donegal High School in Mount Joy, Pennsylvania)

Servings: 1 9-in. pie

1 9-in. unbaked pie shell

¾ c. cream

½ c. sugar

1 lemon

2 tbsp. flour

1 pt. fresh blueberries

Preheat oven to 400° F.

Wash & drain blueberries.

Grate rind from lemon.

Mix together cream, sugar, lemon rind, & flour.

Arrange blueberries in bottom of pie shell; pour cream-sugar mixture on top.

Bake 40-mins.

SOURCE: Donegal Cookbook (1971 ed.) (The cookbook was published on the 250th anniversary of Donegal Presbyterian Church, Mt. Joy, Pennsylvania, in the heart of Pennsylvania's Amish/Pennsylvania Dutch Country. The inscription in my copy indicates that Polly gave it to Hazel in January, 1972. Hazel would have been Hazel Brown, Hubby's maternal step-grandmother. She and her friend Polly [Hubby can't remember Polly's last name] lived in Carlsbad, New Mexico in the 1960s and '70s. There is no family history tying Hazel to Amish Country.) SOURCE: Donegal Cookbook (1971 ed.) (The cookbook was published on the 250th anniversary of Donegal Presbyterian Church, Mt. Joy, Pennsylvania, in the heart of Pennsylvania's Amish/Pennsylvania Dutch Country. The inscription in my copy indicates that Polly gave it to Hazel in January, 1972. Hazel would have been Hazel Brown, Hubby's maternal step-grandmother. She and her friend Polly [Hubby can't remember Polly's last name] lived in Carlsbad, New Mexico in the 1960s and '70s. There is no family history tying Hazel to Amish Country.)

Servings: 1 9-in. pie

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