Crustless Blueberry Pie

Oh My Stars! Is this pie good. Saw the recipe and knew I had to make it ASAP!

I've been picking blueberries for about 2 weeks. First was a great place called Blueberry Hill ( which I found out is owned by a former New Yorker). Scott's Blueberry was my next pick and then Rooney's Front Porch.

Ingredients:

1 cup plus 2 tablespoons granulated sugar, divided

 1 cup all-purpose flour

 1 teaspoon Saigon  cinnamon

 1/4 teaspoon salt

 1/2 cup  unsalted butter, melted

 2 large eggs

 1 teaspoon vanilla extract

 1/2 to 1 teaspoon almond extract

 2 cups plus 1/4 cup fresh blueberries, divided 

Directions:

Preheat oven to 350 degrees

Spray pie dish ( I used a glass one) with cooking spray

Add 1 cup sugar, flour, cinnamon, salt to a large bowl-and stir until well combined

In a small saucepan melt butter over low heat. Once melted remove from stove and let cool.

Add eggs, vanilla and almond extract to the cooled melted butter. Stir until well combined

Pour the wet mixture into the dry and stir to combined. 

Add 2 cups blueberries, batter will be thick.

Add the mixture to the prepared pie dish. Sprinkle the remainder of the berries to the top of the mixture you put in the pie plate and add the rest of the sugar to the top of the pie.

Bake for about 35-40 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.