Preheat oven to 350 degrees. Spray a 9 inch deep pie dish with non-stick cooking spray. Set aside.
In a large bowl whisk or sift together 1 cup flour, 1 cup white granulated sugar, 1 tsp ground cinnamon, and 1/4 tsp salt. Set aside.
In a medium microwave-safe bowl, place butter and melt in microwave for about 45 seconds. Allow to cool for a few minutes before adding eggs to prevent scrambling of eggs.
Whisk in eggs and extracts.
Pour the wet mix into the dry ingredients and whisk to combine. Fold in 2 cups blueberries. Pour batter into prepared pie plate and smooth evenly with a spatula. Place remaining 1/4 cup of blueberries all over top of batter. Sprinkle with 2 TBS white granulated sugar.
Bake in preheated oven for 35-40 minutes until browned and edges are set. Insert toothpick in center of cake, should come out clean with crumbs & no batter.
Allow pie to cool on a wire rack in pie dish before serving. Dollop with whipped topping or ice cream.NOTE: pie will keep in an airtight container at room temperature for 4-5 days.
This is the best crust less blueberry pie we have ever had.!My husband loved the taste of the almond extract. He said it tasted like amaretto flavor. We love your recipes Catherine and pray you keep them coming. So easy to make and flavorful! Thanks again for the recipes.
That’s Awesome! I’m glad y’all like my recipe.
Looks so delicious I have to try and make it