No bake Blueberry Pie

Well, there is a bit of baking involved, and that's for the pie crust. Otherwise, everything is done on the stove top.

• 4 cups fresh blueberries, divided in half
• 1/2 cup dark brown sugar
• 1/2 cup white sugar
• 3 tbsp. flour
• 1 tbsp. butter
• 2 tbsp. lemon juice (fresh)
• 1/2 tsp. ground nutmeg
• 1/4 tsp. salt
• 1 pie shell, 8"-9", baked
• 1 c. heavy cream, whipped
• 1 tbsp. sugar
• 1/2 tsp. vanilla
• 1/4 tsp. almond extract

In a medium saucepan (or double boiler), combine brown and white sugars, flour, butter, lemon juice, nutmeg and salt. Stir until blended. Add 2 cups of blueberries.

Cook mixture over low heat, stirring until it comes to a boil and thickens. Cool to room temperature. Stir in remaining 2 cups of blueberries.

Pour into a baked pie crust.

Optional: Just before serving, top with whipped cream, sweetened with confectioner's sugar and flavored with vanilla and almond extract.

Sprinkle a few good looking (but not self-absorbed) berries on top and garnish with a sprig of fresh mint.

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