Blueberry Cinnamon Pie

[Hj]

8 servings

The cooked and cooled filling is poured into a
9” baked pie crust.

1 ½ lbs. fresh or frozen blueberries
1/2 cup light brown sugar
Juice of 1/2 fresh lemon
1 tsp cinnamon
2 T. cornstarch or arrowroot powder
2 T. cold water
1 baked Easy Pie Crust

Heat blueberries in a saucepan - medium heat until they
begin to boil. Simmer gently 10 minutes.
Add sugar- lemon juice-cinnamon ñ cook another 2 minutes.
Mix cornstarch or arrowroot well with the water- pour
mixture into simmering blueberries while stirring. Cook-
stirring, until mixture becomes clear ñ thick. Continue to cook
1 minute. Remove from heat - cool.
Spoon mixture into pie crust and refrigerate 2 hours before serving.