Fresh Blueberry Cobbler
|Firmly packed light brown sugar||3⁄4 Cup (12 tbs)|
|Quick-cooking tapioca||3 Tablespoon|
|Ground cloves||1 Teaspoon|
|Blueberries||2 Pint, drained, rinsed|
|Lemon juice||1 Tablespoon|
|Pastry||1 (For 2 Crust Pie)|
1. Combine brown sugar, tapioca, salt, cinnamon, and cloves; mix well. Toss with blueberries until thoroughly mixed. Drizzle lemon juice over berries. Turn into a 10-inch pie plate. Dot with butter; set aside.
2. Prepare pastry. Shape into a ball and flatten on a lightly floured surface. Roll into a rectangle about 1/8 inch thick. Cut pastry diagonally into strips with a pastry wheel or knife, cutting one long strip 2 inches wide to use around edge of pie plate; cut remaining strips 1/2 inch wide.
3. Form a lattice design over berries. Arrange wider strip around edge so that it extends about 1/2 inch beyond rim of pie plate. Fold edge of wide strip under strips of pastry and flute edge.
4. Bake at 425°F about 30 minutes, or until golden brown.
Serving size: Complete recipe
Calories 1828 Calories from Fat 373
% Daily Value*
Total Fat 42 g65%
Saturated Fat 18 g89.8%
Trans Fat 0 g
Cholesterol 64.5 mg21.5%
Sodium 617.7 mg25.7%
Total Carbohydrates 371 g123.6%
Dietary Fiber 27.9 g111.5%
Sugars 272.1 g
Protein 12 g24.1%
Vitamin A 26% Vitamin C 173.5%
Calcium 26.1% Iron 28.6%
*Based on a 2000 Calorie diet