Ingredients:
1/3 pound butter
1/2 cup pecan pieces
2 pounds blueberries
1 cup sugar
1/2 teaspoon cinnamon
1/2 pinch nutmeg
2 tablespoons cornstarch
1/4 cup triple sec
2 9-inch pie shells, unbaked
Egg Wash:
1 egg
1/8 cup whole milk
1 tablespoon water
For Topping:
1 teaspoon sugar
1/4 teaspoon cinnamon
1/2 pinch nutmeg
Preparation:
Preheat oven to 350° F. For filling, combine triple sec and cornstarch in a small bowl. In a skillet on high heat cook butter stirring continuously and until butter begins to brown (do not burn.) Add the pecans to the browned butter and stir for a few seconds; add the blueberries, cinnamon, sugar, and nutmeg. Continue to stir and lower temperature and simmer for about 10 minutes. Add cornstarch mixture to blueberries and stir until cornstarch is completely mixed. Sauce will thicken some and continue to simmer until sauce clears, about five minutes. Remove from heat and pour into pie shell. Take the other pie shell and roll out to cover the pie. Pinch edges to seal and then egg wash top. Sprinkle sugar, cinnamon, and nutmeg topping mixture on top. Bake for 45 minutes or until set.
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