The Perfect Book Club Treat: My Maine Blueberry Pie

Our book club's latest read transported us to the beautiful landscapes of Maine. As soon as I finished the final chapter, I knew exactly what I had to bring to our next meeting: a blueberry dish. After all, what's more iconic in Maine's summer food scene than a burst of fresh blueberries?

I decided a blueberry pie would be a perfect crowd-pleaser. But not just any pie—one that was a little more special and, of course, easier to make. I needed a recipe that packed in the flavor, was quick to prep, and was gluten-free.

After some tinkering, I landed on a version that's simply delicious. It's chock-full of six cups of plump, juicy blueberries, and topped with my signature, buttery crumble instead of a fussy lattice crust. The best part? It only takes about 20 minutes of prep time.

The result was a dessert that truly embodied the spirit of our book's setting. The sweet, tart blueberries and the crumbly, crunchy topping were a perfect combination, and it disappeared in record time.

Signature Crumble Topping:

• ½ cup Gluten Free all purpose flour

• 1 cup almond flour

• ½ cup brown sugar (loose not packed which is closer to 1/3 cup packed)

• 1 ½ sticks butter chopped into tablespoon size pieces

• 1 cup chopped walnuts

Filling:

• 6 cups fresh blueberries

• ½ cup granulated sugar

• ¼ cup cornstarch

• 1 tbsp lemon juice

• 1 tsp lemon zest

• ½ tsp cinnamon

Instructions:

1. Preheat over to 350 degrees Fahrenheit

2. Defrost a gluten free pie shell and place in pie pan (no one is making a gluten free pie crust here)

3. Combine all filling ingredients (blueberries, sugar, cornstarch, lemon juice and zest, and cinnamon) using a large spatula or similar silicone spoon and let rest while you make the crumble topping.

4. Next in a separate bowl, mix together both flours (AP and almond) and brown sugar

5. Add butter. Blend in with fingertips until moist clumps form and the mixture become dough like.

6. Mix in chopped walnuts.

7. Add filling to defrosted pie crust giving it one last stir before placing it tin the pie crust and scrape all the filling mixture into the crust.

8. Press the crumble topping into a disk shape and then remove from bowl and place on top of pie.

9. Bake for approximately 1 hour or until filling is bubbling and crust is desired crispiness.

10. Cool for at least 1 hour (2-3 is better for filling to set) and serve.

11. Make homemade whip cream with just heavy creamed mixed with a whisk attachment on medium high until desired stiffness. You can also use vanilla/French vanilla ice cream.

What’s your go-to book club snack or themed dessert? Share your ideas in the comments below!