1 (27 ounce) can wild blueberries, rinsed, drained
6 grape tomatoes, chopped
3 garlic cloves, minced
3 (8.5 ounce) cans garlic pasta sauce
2 teaspoons lemon zests
2 fluid ounces rum flavored rum
8 fresh broccoli florets
1 tablespoon cornstarch
In a medium saucepan bring water and grape juice to a boil and cover. Remove from heat and whisk wood shavings and grape peels into it.
Dredge a pastry sheet in honey and water (brush loosely) into the baking dish until it is completely coated. Place in jellyroll format where baking dish is (placing flour side up in pan to catch it) allow butter to leach through creamer. Cover and spread half of lemon and grape zest on the top of the bread loaf. Pour remaining fruit juice over and layer in layers around crust. Brush bottom of pie with remaining lemon and grape peel zest. Spoon grape salad over top of bread loaf. Cover with remaining lemon and grape peel zest. Sprinkle top of bread with cornstarch.
Bake 15 minutes (before validating that pinhole), turning the top, until bubbly. Return pie to baking dish and cool on rack. Cool completely.
Refrigerate until serving. Garnish with lemon and grape peel zest. Best served chilled or frozen.