#NATIONALBLUEBERRYPIEDAY PROVIDES INSPIRATION FOR CHARRED OAKS INN DESSERT

Charred Oaks Inn, a Select Registry bed and breakfast, minutes from Downtown Lexington, Kentucky is closed temporarily due to Covid-19 and what it takes to help keep staff and guests safe.

Under normal circumstances, innkeeper, Pamela Byrne Riley, is responsible for preparing not only the inn's delectable, made-to-order breakfasts, but the homemade desserts offered each evening. They range from chocolate orange tortes to lemon drizzle cake or a Kentucky Bourbon pie.

During the #HealthyAtHome stay in the Bluegrass state, Pamela has put the downtime to good use. She has developed several new breakfast entrees and starters and has expanded her dessert repertoire.

Today is #NationalBlueberryPieDay and Pamela took a break from working on new concoctions and pulled out an old recipe she perfected in Maine where she and husband, Richard, owned and operated a B&B inn just outside Boothbay Harbor. The recipe is based on one she found in Yankee Magazine. The recipe follows. Richard suggests eating it with a dollop of whipped cream, but vanilla ice cream works too. Enjoy!

Maine Wild Blueberry Pie

Preheat oven to 400 degrees

Ingredients:

(1) pastry for a double-crust pie (either store bought or your own favorite)

5 cups fresh wild blueberries (if using canned or frozen set to drain)

3 TBS all-purpose flour

1/2 cup granulated sugar

1/2 -1 tsp lemon juice

1-1/2 TBS butter

Flour for rolling out pastry

1 TBS milk for glazing pie crust

1 TBS Sparkling sugar (optional)

Instructions:

Wash berries if using fresh, remove stems and gently mix with flour and sugar. Sprinkle lemon juice to taste.

Use 9" deep dish pie

Roll out one crust to about 13" and transfer to pie dish, draping excess over sides

Pour berries into bottom crust. Dot filling with pieces of butter. Roll out second crust to about 11" and place on top of the berries. Fold bottom crust over top crust and crimp around the edges. Cut slits or use decorative cutouts in the top crust to allow steam to escape. Brush top with milk. Sprinkle sparkling sugar if using.

Bake until crust is golden or juices are bubbling, 40-45 minutes.