1 cup sugar
3 tablespoons tapioca
¼ teaspoon nutmeg
¼ teaspoon cinnamon
4 cups fresh blueberries, washed and dried
2 tablespoons butter
2 piecrusts, unbaked
Preheat oven to 400˚. Mix sugar, tapioca, nutmeg, and cinnamon together. Gently toss berries with sugar mixture. Fill 1 piecrust with berry mixture, and top with second crust. Make a few openings in top crust for steam to escape. Bake for 45 to 50 minutes.
print it
A cake first made in Depression-era kitchens using household staples now helps us savor the season, no green thumb necessary.
From woodsmoke to salt air, certain scents carry memory, tradition, and comfort across North Carolina.
Visit a renowned writer’s home, catch a show, and wander Little Rainbow Row with our springtime guide to Flat Rock.
Across the Carolina coast, silvery strands offer texture, shelter, and quiet wonder.
