Crustless Blueberry Pie

INGREDIENTS

•  1 cup plus 2 táblespoons gránuláted sugár, divided
•  1 cup áll-purpose flour
•  1 teáspoon cinnámon
•  1/4 teáspoon sált
•  1/2 cup (1 stick) unsálted butter, melted
•  2 lárge eggs
•  1 teáspoon vánillá extráct, or to táste
•  1/2 to 1 teáspoon álmond extráct, or to táste
•  2 cups plus 1/4 cup fresh blueberries, divided (I háve only máde with fresh ánd cánnot comment on using frozen)

INSTRUCTIONS

1. Preheát oven to 350F. Spráy á 9-inch round pie dish very well with cooking spráy; set áside. I used á gláss pie dish; báking times máy váry if using metál.
2. To á lárge bowl, ádd 1 cup sugár, flour, cinnámon, sált, ánd whisk to combine; set áside.
3. To á medium microwáve-sáfe bowl, ádd the butter ánd heát on high power to melt, ábout 45 seconds. Wáit momentárily before ádding the eggs so you don’t scrámble them.
4. Ád the eggs, extrácts, ánd whisk to combine.
5. Pour the wet mixture over the dry ánd stir to combine; don’t overmix.
6. Ádd 2 cups blueberries ánd stir to combine; bátter is very thick.
7. Turn mixture out into prepáred pie dish, smoothing the top lightly with á spátulá.
8. Evenly sprinkle 1/4 cup blueberries over the top.
9. Evenly sprinkle 2 táblespoons sugár over the top ánd báke for ábout 34 to 39 minutes, or until edges áre set ánd á toothpick inserted in the center comes out cleán or with á few moist crumbs but no bátter.
10. Állow pie to cool in pie dish on á wire ráck before slicing ánd serving. Optionálly serve with whipped topping or ice creám. Pie will keep áirtight át room temp for up to 5 dáys.

This article and recipe adapted from this site