Spiced Blueberry Pie

A small amount of freshly ground pepper adds intriguing flavor to the blueberry filling in this easy-to-make pie. A gingersnap crust adds more spiciness.

Adapted from The Wellness Kitchen: Bringing the Latest Nutrition Information to Your Table (Rebus).

(Makes one 9-inch pie)

Created by: Arthur Boehm

• 36 gingersnaps (about 9 ounces)
• 1/2 cup plus 2 tablespoons, sugar
• 1/4 cup, 1% milk or fat-free milk
• 2 tablespoons, extra-light olive oil
• 3 tablespoons, cornstarch
• 1 teaspoon, grated orange zest
• 1/2 teaspoon, cinnamon
• 1/8 teaspoon, freshly ground black pepper
• 6 cups, fresh blueberries
• 1/2 cup, fresh orange juice

• Preheat the oven to 375 degrees. In a food processor combine the gingersnaps (roughly crushed first, if necessary) and 2 tablespoons of the sugar, and process until fine crumbs are formed. Add the milk and oil, and pulse until the crumbs are evenly moistened.
• Spray a 9-inch pie plate with nonstick cooking spray. Press the crumb mixture into the bottom and up the sides of the pie plate. Bake until set, about 12 minutes. Cool on a wire rack.
• Meanwhile, in a small bowl combine the remaining sugar, cornstarch, zest, cinnamon, and pepper.
• In a medium saucepan, combine the 3 cups of the blueberries and the juice. Bring to a boil over medium heat. Stir in the sugar mixture, return to a boil, and cook, stirring frequently, until thickened, about 5 minutes.
• Remove from the heat, and stir in the remaining blueberries. Spoon the mixture into the pie shell, and refrigerate until ready to serve.