Vanilla-Bourbon Blueberry Pie
Pie is one of our summer favorites, and by cooking it outside, you keep the heat out of your kitchen! Enjoy Vanilla-Bourbon Blueberry Pie any time of the year!
2 pie crusts
2 lbs. fresh blueberries
¾ cup brown sugar
3 tbsp cornstarch
¼ cup bourbon
1 tbsp vanilla extract
1 vanilla bean seeds removed from the pod
Zest from 1 lemon
1 egg beaten
Demerara sugar for sprinkling
Set the Big Green Egg for indirect cooking with the convEGGtor at 350°F.
Prepare one crust in a 9-inch pie plate
In a large bowl mix together blueberries, brown sugar, cornstarch, bourbon, vanilla extract, vanilla bean seeds and zest of 1 lemon. Toss well to coat making sure everything is well mixed.
Spoon the filling (and all juices) into the prepared pie plate.
Decorate top of pie with braided crust or top crust from the second pie crust.
Brush the top crust with egg and sprinkle with demerara sugar.
Place pie in the EGG and bake for 50 minutes or until crust is golden.
Let rest for at least three hours.
Serve with vanilla ice cream and enjoy!