Crustless Blueberry Pie

Step 1

Preheat oven to 350F. Spray a 9-inch round pie dish very well with cooking spray; set aside. I used a glass pie dish; baking times may vary if using metal.

Step 2

To a large bowl, add 1 cup sugar, flour, cinnamon, salt, and whisk to combine; set aside.

Step 3

To a medium microwave-safe bowl, add the butter and heat on high power to melt, about 45 seconds. Wait momentarily before adding the eggs so you don’t scramble them.

Step 4

Ad the eggs, extracts, and whisk to combine.

Step 5

Pour the wet mixture over the dry and stir to combine; don’t overmix.

Step 6

Add 2 cups blueberries and stir to combine; batter is very thick.

Step 7

Turn mixture out into prepared pie dish, smoothing the top lightly with a spatula.

Step 8

Evenly sprinkle 1/4 cup blueberries over the top.

Step 9

Evenly sprinkle 2 tablespoons sugar over the top and bake for about 34 to 39 minutes, or until edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.

Step 10

Allow pie to cool in pie dish on a wire rack before slicing and serving. Optionally serve with whipped topping or ice cream. Pie will keep airtight at room temp for up to 5 days.