Lughnasadh Pie

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“Blueberries, also known as fraughans, herts, bilberries or starberries, are connected with the ancient festival of Lughnasadh. In later years this Sabbat came to be known as Garland Sunday, a time when the whole village would gather for a day of singing, dancing, feasting, courting, and picking wild blueberries.”

1 cup of sugar
1/4 cup of flour
Grated zest of 1/2 lemon
Salt to taste
5 cups fresh blueberries
Pastry for a 9-inch, 2 crust pie
Juice of 1 lemon
1 tablespoon butter

“Combine sugar, flour, lemon zest, and salt to taste. Add blueberries, tossing to thoroughly coat fruit. Pour mixture into a pie crust, drizzle with lemon juice and dab with butter. Place top crust over pie; seal and flute edges. Cover edge of pie with foil. Bake for 20 minutes at 375 degrees. Remove foil and bake for another 25 minutes. Cool on a wire rack.”

This recipe is really good! A bit lemony and runny, but once cooled pares great with vanilla bean ice creme! Enjoy…

Recipe from Joanne Asala’s Celtic Folklore Cooking.

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