Frank's Quick Blueberry Pie

Frank Corrado, who grows
blueberries in Bangor, Mich., is known for the pies he makes for his
church social, even though he uses store-bought crust. "And I really
use a minimum amount of sugar — I try to let the berries provide the
sweetness," he says. He also favors a mix of ground spices such as
nutmeg, allspice, cinnamon and even cloves. "I think spices bring up
the flavor of the fruit."

4 cups of fresh picked blueberries (or frozen if necessary)

3/4 -1 cup packed brown sugar

2 heaping tablespoons flour

1/2 teaspoon (total) ground cloves, allspice, nutmeg and/or cinnamon (your choice)

1 deep dish pie shell and 1 regular shell

Preheat oven to 400 degrees. Mix blueberries with sugar and flour.
Add spices and stir by hand until blended. Pour into deep shell. Top
with regular shell. Use knife for slits, fork for holes, or cut shell
into lattice. Bake for about 1 hour. Makes 8 servings.

Per serving: 409 calories; 18 g fat (4 g saturated fat; 40
percent calories from fat); 60 g carbohydrates; 0 mg cholesterol; 288
mg sodium; 4 g protein; 3 g fiber.