I was going to post this recipe on Monday, but it is my favorite dessert to make for 4th of July so I figured sharing it before the holiday makes the most sense, in case anyone wants to give it a try.
I adapted this from Laurie Colwin's book "More Home Cooking," which I highly recommend. I use blueberries instead of cranberries, I always brown the butter,* and I sprinkle a bit of turbinado sugar on top after baking for the tiniest little crunch.
This is one of those recipes that I have memorized and really, you should too. It's versatile (you can use any tart berry) and it doesn't take itself too seriously, which is why I love to bring it along to relaxed July 4th picnics. It never slices up perfectly, which is part of the charm. But the mounds of cakey-pie will be devoured. Promise.
*Browning the butter gives a real depth of flavor. It's not hard to do, just keep the butter over the heat until it changes from light-yellow to brown, but you do need to pay attention so the color doesn't get too dark. If you've never tried it before, give it a shot. Here's a simple how-to if you're nervous.
Nantucket Blueberry Pie Adapted from Laurie Colwin's "More Home Cooking"
1 pint of fresh blueberries
1/2 cup chopped walnuts
1 1/2 cups granulated sugar, divided
3/4 cup melted butter, browned
1 cup flour
1 teaspoon almond extract
1/2 handful of turbinado sugar
1. Heat the oven to 350°F (175°C). Spread the blueberries, walnuts, and 1/2 cup of granulated sugar into the bottom of a 9 inch cake pan.
2. Mix the remaining 1 cup of sugar, eggs, melted butter, flour, and almond extract into a medium-sized bowl.
3. Pour the batter mixture over the blueberry mixture and spread evenly with a spatula.
4. Bake for 40 minutes. Sprinkle with turbinado sugar. Let cool slightly before serving.