BLUEBERRY PIE WITH CINNAMON FRENCH TOAST CRUST

Serves: 6

4 cups (1 L) blueberries 1/3 cup (80 mL) dark maple syrup 1 tbsp (15 mL) fresh lemon juice 2 1/2 tbsp (37.5 mL) cornstarch 1/4 tsp (1 mL) table salt 2 large eggs, beaten lightly 1/3 cup (80 mL) whole milk 2 tsp (10 mL) vanilla extract 6 slices homemade-style white or whole-wheat bread, crusts discarded 1 tbsp (15 mL) sugar 1 tsp (5 mL) cinnamon Vanilla ice cream or whipped cream for garnish

1. Preheat oven to 400 F (205 C). 2. In a 9-inch (22.5-cm) deepdish pie plate toss the blueberries with the maple syrup and the lemon juice.

3. Combine the cornstarch and the salt in a small strainer and sift the mixture evenly over the blueberries.

4. Stir the blueberries gently, using a rubber spatula until the cornstarch is dissolved and evenly distributed.

5. Cover the pie plate with foil and bake the blueberries on the middle shelf of the oven for 20 minutes.

6. Take the dish out of the oven, lift up the foil and stir the blueberries gently with the rubber spatula, scraping the bottom of the dish to mix everything well. Cover and bake another 10 minutes.

7. In a bowl combine the eggs, milk and vanilla. Cut the bread slices in half diagonally. In a small bowl combine the sugar and cinnamon.

8. When the blueberries are done, remove the foil and working with one bread half at a time, dip the bread in the egg batter, until it is well moistened but not soggy, letting the excess batter drip off and then place the slice on top of the blueberries.

9. Continue with the remaining slices and the remaining batter, arranging the slices in an overlapping decorative pattern.

10. Sprinkle the cinnamon sugar evenly over the bread slices and bake the pie for 12 to 15 minutes or until the bread slices are golden brown.

11. Serve right away topped either with the ice cream or the whipped cream.