Seaport Mom’s Treasured Blueberry Pie

1 baked 9-inch pie crust
3 cups of blueberries
¾ cup water, plus 2 tablespoons
3 tablespoons cornstarch
¾ cup Chambord or raspberry liqueur
1/3 cup raspberry jam
1 ½ cup sugar
Must be made ahead.

Place 1 ½ cups of the blueberries, sugar and ¾ cup water in saucepan, bring to a boil.

Mix the cornstarch with 2 tablespoons of water and add to the blueberry
mixture along with the Chambord. Cook over moderate heat, stirring gently for 2 to 3 minutes until thick and clear. Remove pan from the heat and cool for 15 minutes.

Fold in remaining 1-½ cups blueberries. Spread the jam evenly over the crust and pour in the blueberry mixture. Chill for several hours before serving. Pass the whipped cream after slicing the pie.

AUTHOR: blondie2