When they’re on sale, you can’t help but purchase at least 2 tubs. And so, I had to make at least 2 pies! Blueberries are just like tiny little planets. They’re so intricate, perfect, and iridescent. And REALLY good when you add fresh grated ginger. It wakes up the berry, and blends perfectly with every morsel.

For these pies, I began with a tub of blueberries, about 3 cups. Then added 1/2 C sugar, zest from a lemon and about 2 T of fresh grated ginger. I took about a third of the blueberries and then added a cut up Fuji apple, and a handful of golden raisins, and then a scant 1/4 t of allspice and that became the second pie. (see photos below)

Each went into a small, 6 inch pie plate, and I did fun things with the crust. Bake them each at 375 degrees for about 50 minutes, with foil covering the pie the last 20.

Serve with your favorite cream expression; iced, whipped, or ladled on, and don’t be shy about it.