moonlit blueberry pie with almond creme chantilly

Ingredients:

4 cups fresh blueberries, washed 3/4 cup granulated sugar 1/2 cup water 2 tablespoons cornstarch, dissolved in 2 tablespoons water 1 (9-inch) deep dish pie shell, baked 1 tablespoon butter 4 tablespoons Cointreau liqueur 1/4 cup slivered almonds, toasted

Combine 1 cup of the blueberries, sugar and water in blender and puree until smooth. Pour mixture into medium saucepan and add dissolved cornstarch. Heat until thickened, stirring frequently. Stir in butter and Cointreau. Add almonds and remaining blueberries, stirring gently to combine. Pour into baked pie shell and chill.

Ingredients & Directions for pie crust: http://www.marthastewart.com/recipe/basic-pie-dough

I altered the recipe, making double the pie dough in order to make a lattice top pie crust. After pouring the filling into a prepped (9-inch) deep dish with uncooked dough, I rolled out the second batch of dough and cut 3/4 of an inch all the way across. After making the lattice top, plop it in the oven and bake until the top is golden brown (345 degrees). Plop the pie in the fridge over night and it is perfectly set in the morning!

Almond Creme Chantilly:

1 cup heavy cream, whipped

2 tablespoons granulated sugar

1/4 teaspoon almond extract

Combine cream, sugar and almond extract in chilled small bowl and whip until stiff peaks form. Just before serving, spread on top of chilled pie.