Roasting fruit makes for a super flavorful filling, and the method produces some interesting results. First of all, the fruit stays relatively whole, with the juices releasing in the oven and collecting on the baking sheet. That large surface area combined with the ambient heat of the oven causes the juice to reduce to a beautiful, jammy consistency, negating the need for any thickener in the recipe. You end up with an incredibly true-to-flavor fruit pie. In my new book, *The Book on Pie,* I do this with strawberries—but I couldn’t resist trying it with blueberries, too, and the result is a new favorite. —Erin Jeanne McDowell
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Roasted Blueberry Pie
one 9-inch pie
(850 grams) fresh blueberries (frozen will break down too much when roasted)
Heat the oven to 425°F and have ready a baking sheet (13x18 inches).
In a large bowl, toss the blueberries and lemon juice to combine. In a small bowl, rub the lemon zest and vanilla bean seeds into the sugar with your hands until well combined. Stir in the cinnamon.
Toss this sugar mixture with the blueberries until they are well coated, then transfer to the baking sheet in an even layer.
Roast the blueberries for 15 to 18 minutes; the berries should have softened and released a small amount of thick, juicy liquid but should still be intact and not mushy. Shake the tray one or two times during roasting to keep the cooking even.
Let the roasted berries cool for 30 minutes, then transfer to the prepared pie crust and spread into an even layer.
Reduce the oven temperature to 400°F and place the pie on a parchment-lined baking sheet. Bake until the crust is deeply golden brown and the filling is bubbly, 35 to 40 minutes. Let cool completely before slicing and serving.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.