4 c. fresh blueberries, divided into 2 c. each (may use frozen blueberries,
cultivated)
1/2 c. light brown sugar, packed
1/2 c. granulated sugar
1 c. heavy cream
1 8 inch pie shell
1 tbsp. lemon juice
1 tbsp. butter or marg.
1/8 tsp. nutmeg
1/4 tsp. allspice
1/2 tsp. vanilla
1/4 tsp. salt
1/4 tsp. cinnamon
2 1/2 tbsp. flour

In medium saucepan, combine 2 cups blueberries with sugars, flour, butter, lemon juice, spices, and salt. Cook and stir over low heat until mixture comes to a boil. Simmer 5 minutes or until thickened. Cool. Stir in remaining 2 cups blueberries. Turn into baked pie shell. Cool thoroughly. Chill. Put cream over pie and serve.

Yields 6.