I found this while hunting for a prune and pear recipe. At first I wanted to do a prune and peanut butter recipe but was not sure how French that was. I came upon this and was like–oh man, if I can duplicate this, I am better than I thought our just good at following directions.
Take a look and let me know what you think.
This is really an easy pie and has some decent ingredients.
Here is a variation:
YIELD: 8 portions
1 bag (1 pound) frozen blueberries (about 3- 1/2 cups)
1 tablespoon cornstarch
2 tablespoons lemon juice
1 cup all-purpose flour
3/4 cup turbinado (raw) sugar or granulated sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
3 tablespoons butter, melted
3/4 cup boiling water
Preheat oven to 350 F. Spread blueberries in ungreased 8 or 9-inch square baking dish or pan. Sprinkle with cornstarch; drizzle with lemon juice; set aside. In medium bowl combine flour, 1/2 cup sugar, baking powder and salt. Add milk and butter; stir just until combined (not smooth.) Drop mounds of dough onto blueberries. Pour boiling water over dough and fruit. Sprinkle with remaining 1/4 cup sugar. Bake until biscuits are golden brown and blueberries are bubbly, 45 to 50 minutes. Serve warm or at room temperature.